Spinach Lasagna with Broccoli+Cheese

One month of cooking for yourself gives you an opportunity to be extra creative and hold impromptu dinner dates/parties.
This is definitely a great recipe for sharing and leftovers! It’s not the healthiest of meals but it’s awfully delicious and warming. It’s also one of those recipes where you’d sit with a giant fork and play your video games while eating. Fun times. Oh the mess! Well worth it!

Spinach Lasagna with Broccoli+Cheese

Serves 4-7


  • 8-10 strips of dried spinach lasagna
  • (bechamel)

1/4 cup butter
1/4 flour
1/2 cup milk
1 teaspoon nutmeg
1/4 cup cream
2 tablespoons milk

  • 1 cup cooked broccoli
  • 1/4 cup cooked spinach
  • 1 tablespoon pine nuts
  • pinch of sugar
  • salt to taste
  • pepper to taste
  • (filling)

1/2 medium white onion (shredded)
150g cooked duck chopped
2 cups cooked broccoli chopped
1 teaspoon paprika
1/2 cup cooked spinach
salt to taste
1/2 cup dried rasins (soak)
2 cups of parmesan
1/2 cup toasted almonds (crush)


  • Boil the lasagna
  • Start creating the bechamel by combining the flour and butter together until toasty light brown
  • Add the milk and stir continuously. Add cream. (add more milk if it’s too thick)
  • With your pureed broccoli, spinach, pine nuts, add it into the sauce mixture along with the nutmeg
  • For the filling, sautee duck,chopped broccoli, and onions with the paprika until flavours mesh. Add salt to taste
  • Layer lasagna as usual and add rasins with your regular filling just to bring out some sweetness to it. (remember to layer it “jenga” style)
  • Top with cheese and crushed almonds
  • cover and bake for 20 mins 400
  • uncover and bake for another 20 mins
  • Broil in the last 5 minutes


It’s a very subtle taste of the broccoli and spinach, which would be great to feed the kids and make them eat their veggies. The nutmeg adds a great round flavour to the dish and melds well with the cream. The raisins add a spectacular sweetness to it and the nuts are great for texture.


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