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Broccoli-spinach lasagna

Broccoli-Spinach Lasagna Recipe

Because greens were a symbol of paper money, people around the world feast on New Year’s greens, from spinach to cabbage to our American mustard greens. Additionally, lasagna is traditionally eaten for good luck at Italian New Year’s celebrations. So bring our Broccoli Spinach Lasagna to the table and raise a glass to a cash-filled year.

Yield: 8 servings

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½ bunch broccoli, cut into small pieces
12 lasagna noodles
2 Tbsp. olive oil
1 large onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
Salt and black pepper
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 containers (15 oz. each) part-skim ricotta
8 oz. part-skim mozzarella, shredded
1⅓ cups grated Parmesan cheese
⅓ cup pesto, store-bought or homemade


  1. Preheat oven to 350°F. In large pot of boiling water, cook broccoli 1 minute. Rinse and drain. Add noodles to boiling water, and cook 2 minutes less than package directions. Drain.
  2. Meanwhile, in large skillet, heat oil. Add onion, bell pepper, garlic, ¼ tsp. each salt and pepper, and cook over medium-low heat until onion is golden, about 12 minutes. Stir in broccoli. Turn heat to medium, cook for about 3 minutes, until the broccoli turns a brighter green. Add spinach, stir, then remove from heat.
  3. Combine ricotta, mozzarella, 1 cup Parmesan, pesto and 1 tsp. salt and ½ tsp. pepper.
  4. In an oiled 9 by 13 inch pan, layer 4 noodles, ⅓ ricotta mixture and ½ vegetable mixture. Repeat. Finish with 4 noodles, ⅓ ricotta mixture and ⅓ cup Parmesan.
  5. Cover and bake 30 minutes. Uncover and bake an additional 25 minutes. Let stand 15 minutes before serving.