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Green Goddess Lasagna Recipe

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3.9 from 30 reviews

Green Goddess Lasagna is a vibrant and fresh spin on classic lasagna, featuring sautéed zucchini, creamy spinach bechamel, basil pesto, goat cheese, and mozzarella. This no-boil pasta dish is layered beautifully and baked to perfection, making it a delicious vegetarian meal packed with flavorful greens and creamy textures.

Ingredients

For the Lasagna:

  • 3–4 medium zucchini, cut into half moons
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ¾ cup (180g) basil pesto
  • 3.8 ounces (110g) fresh goat cheese, crumbled
  • 1 x 250g pack of fresh lasagna noodles (the no-cook kind)
  • 1–2 cups (110-220g) shredded mozzarella
  • Fresh basil leaves, for serving

For the Spinach Bechamel:

  • 4 cups (220g) fresh baby spinach
  • 2 cups (50 cl) whole milk
  • 4 Tablespoons (60g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • ½ teaspoon nutmeg
  • Salt and freshly ground pepper, to taste

Instructions

  1. Sauté the Zucchini: Heat olive oil in a large sauté pan over medium-high heat. Add the zucchini and cook for about 5 minutes, stirring often to brown all sides evenly. Add minced garlic, stir, and sauté for one more minute. Season with salt and freshly ground black pepper, stir well, and set aside.
  2. Prepare the Spinach Bechamel: Place the fresh baby spinach in a blender along with about one-third of the milk and blend until the spinach is finely chopped. Gradually add the remaining milk while continuing to blend until the mixture is very smooth.
  3. Make the Roux and Combine: Melt the unsalted butter over medium heat in a pot or sauté pan. Once fully melted, whisk in the all-purpose flour until combined and a roux forms. Gradually whisk in the spinach-milk puree, continuing to whisk vigorously to prevent lumps. Season with nutmeg, salt, and freshly ground black pepper. Continue whisking until the bechamel thickens slightly; if too thick, add a little more milk. Remove from heat and set aside.
  4. Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (180°C). Grease a large 9″x13″ (23×33 cm) baking pan lightly with oil or butter to prevent sticking.
  5. Assemble the Lasagna: Spread about ½ cup of spinach bechamel on the bottom of the baking pan. Cover with a layer of lasagna noodles. Spread one-third of the basil pesto over the noodles, then layer half of the sautéed zucchini, half of the crumbled goat cheese, and another ½ cup of spinach bechamel. Add a second layer of noodles and repeat the pesto, zucchini, goat cheese, and bechamel layering.
  6. Top Layer and Baking: Finish with a final layer of noodles. Spread the remaining pesto sauce, pour over the remaining spinach bechamel, and sprinkle generously with shredded mozzarella cheese.
  7. Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil carefully and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
  8. Serve: Garnish the lasagna with fresh basil leaves. Let it sit a few minutes before slicing and serving to allow layers to set. Enjoy your fresh, green, and flavorful Green Goddess Lasagna!

Notes

  • You can use gluten-free lasagna noodles as a substitute if needed.
  • For a lighter version, use part-skim mozzarella or reduce the cheese quantities.
  • Make sure not to overcook the zucchini during sautéing; they should be tender but still hold shape.
  • The spinach bechamel can be prepared ahead and refrigerated for up to 2 days.
  • If fresh lasagna noodles are unavailable, no-boil dried noodles can be used but may require extra sauce to cook through.
  • Garnish with additional fresh herbs such as parsley or chives for variation.

Find it online: https://flavorspath.com/green-goddess-lasagna-recipe/