Spinach & Broccoli Eggroll Lasagna


Lasagna is an easy enough dish to make, but it can get kind of boring after a while AND it leans toward the unhealthy side with all the pasta and cheese.  I’ve read some recipes that have unique variations that sub the noodles for egg roll wraps and though I’d test out my own version!

18 egg roll wraps

3 cups fresh spinach, cooked

1 onion, sliced

1 1/2 cups broccoli, cooked

1 cup whole milk ricotta cheese

1 egg white

1 cup shredded mozzarella cheese

1 tbsp fresh parsley, chopped

1 cayenne pepper, minced

2 tbsp olive oil

Salt & pepper to taste

  • Saute onions and cayenne in 1 tbsp soil over medium heat until onions have browned, close to 10 minutes
  • Cook spinach in 1 tbsp oil over medium heat until wilted, approximately 3 minutes
  • Steam broccoli over medium heat in a little bit of water until soft, about 6 minutes
  • In a bowl, combine ricotta, egg white, 1/4 cup mozzarella, parsley, salt and pepper
  • Preheat oven to 325 degrees
  • In an 8 X 8 baking pan, evenly distribute onions over the bottom.  On top, overlap 6 egg roll wraps.  Then, add half the ricotta mixture and cover that with the spinach.  Over the spinach, sprinkle 1/3 cup mozzarella
  • Repeat the layer by adding another 6 wraps, then the remaining ricotta, then the broccoli and finishing with another 1/3 cup mozzarella
  • Finish, by adding 6 more wraps and sprinkling 1/4 cup mozzarella on top
  • Bake at 325 degrees for 22-25 minutes, or until the top turns golden brown


About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Vegetarian Recap: 7 Months Later… « The vegetarian pact's Blog

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