These green lasagna are packed with greens and cheesy flavors. They feature an incredible spinach bechamel sauce, basil pesto, zucchini, goat cheese and noodle lasagna. Perfect for meal prep and kid approved!
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If you have a hard time eating your leafy greens or if your little ones don’t like them, I’ve got the perfect recipe for you! I created these green lasagna especially for my kids and sneaked in spinach in a smooth bechamel sauce. The result was amazing: a super creamy sauce, with a bright green hue. My picky 2-year-old son and his 4-year-old sister never guessed they had spinach for dinner. Success!
I also added some sautéed zucchini, basil pesto and cheese for more flavors. The combination with the lasagna noodles is exquisite, and the whole recipe pretty simple to assemble. These green goddess lasagna are about to become a new tradition in our household!
Why you’ll love these green lasagna:
- Packed with greens (spinach, zucchini, basil) and cheesy flavors
- An creamy spinach bechamel sauce with a bright green hue!
- Perfect for meal prep and kid-approved!
The main recipe ingredients
- Lasagna noodles. Fresh or dry work equally well, but I do recommend the no-cook kind, which will make your work much easier!
- Green veggies. We used baby spinach, zucchini and basil. Feel free to add other green veggies of choice!
- Cheese. The recipe calls for fresh goat cheese and some additional shredded parmesan for topping.
- Basil pesto. Store-bought or homemade, the choice is all yours!
- Bechamel sauce ingredients (+ spinach). You’ll need the usual bechamel ingredients (flour, butter, milk, nutmeg, salt and pepper) and the baby spinach mentioned above!
The spinach bechamel sauce
Ok, let’s talk about this unusual and absolutely fabulous green bechamel sauce. Hiding green veggies in this French classic sauce was audacious I admit. But wait until you taste it! The good thing about this bechamel is that you won’t really taste the spinach but still get all the benefits from these leafy greens. A win-win for everyone!
To make this spinach bechamel sauce, start by mixing the spinach in a blender with a few spoonfuls of milk. Do not add all the milk at once or you will be left with some leafy bits. Then, gradually add the remaining milk while blending, until the texture is perfectly smooth. Once your spinach-milk is ready, you can prepare your bechamel. Do not forget the seasoning, which bring all the flavors to the sauce.
How to assemble green lasagna
While there is no strict rule to how you should assemble lasagna, I always recommend to start with adding some sauce on the bottom of the dish. It will help the noodles to soften and prevent them from sticking in the bottom of the dish. Then, simply layer lasagna noodles, pesto, zucchini, goat cheese, spinach bechamel until all the ingredients are used up. Top with a layer of lasagna noodles, the remaining sauce and some shredded cheese.
Pro tips for success
- Blend the baby spinach with very little liquid first. This will ensure you chop the spinach very finely. If the spinach bechamel sauce still has some leafy texture to it, finish blending with a hand mixer. The blade is smaller and will help you achieve a very smooth texture.
- Mind the seasoning. The key of a successful lasagna recipe comes from a perfect seasoning. Taste and adjust seasoning as you go, and remember that cheese already brings some salty flavors to the dish.
- Baking tips. Make sure to tightly cover the lasagna with foil during the first part of the baking process to ensure that the noodles cook evenly and the cheese filling stays moist and creamy.
Meal prep and storing instructions
Storing & freezing. Leftovers can be stored in the refrigerator for up to 5 days. You can reheat either in a 350°F (180°C) preheated oven or in the microwave. I prefer the first option, as it gives an additional crispy bite to the lasagna. Green vegetable lasagna also freeze very well for up to 3 months.
Meal prep. To save yourself some prep time mid-week, assemble your green lasagna and freeze it right after (without cooking it), covered with foil. Then, when it comes to cooking, pop it straight in the oven from frozen, and cook for an additional 45 minutes.
Variations to these green vegetable lasagna
- Add other green veggies. You could add some grated broccoli, frozen peas, asparagus, green bell peppers, or any other green veggie that cook well. And if you don’t mind the texture of spinach, why don’t you add some extra in the veggie filling, together with the sautéed zucchini? Although not green, mushrooms would also make a wonderful addition to this dish.
- Add a protein of choice. To make your green lasagna more filling, you can add a layer of Puys lentils or beluga lentils. Don’t forget to season them with salt before using.
- Play with the cheese. You can add extra layers of shredded cheese in the middle if you want your lasagna extra cheesy. Not a fan of goat cheese? Use ricotta cheese instead for a more neutral flavor.
More lasagna and pasta, please!
- Spinach and Mushroom Lasagna
- Vegetarian Bolognese Lasagna
- Butternut Squash, Spinach and Goat Cheese Lasagna
- Easy Vegetarian Zucchini Lasagna
- Creamy Spinach and Mushroom Pasta Bake
Green Goddess Lasagna
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Pasta
- Diet: Vegetarian
These green vegetable lasagna are packed with greens and cheesy flavors. They feature an incredible spinach bechamel sauce, basil pesto, zucchini, goat cheese and noodle lasagna. Perfect for meal prep and kid approved!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the lasagna:
- 3–4 medium zucchini, cut into half moons
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly black pepper
- 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
Instructions
- For the sautéed zucchini, heat olive oil in a large saute pan placed over medium-high heat. Once hot, add the zucchini and sauté on all sides for about 5 minutes, stirring often. Add garlic, stir, and sauté for one more minute. Season with salt and pepper, stir, and set aside.
- For the bechamel sauce, place spinach in a blender with about ⅓ of the milk and blend until spinach is chopped very finely. Gradually add the remaining milk, while still blending, until very smooth.*
- Melt butter in a pot or a saute pan placed over medium heat. Once melted add the flour and whisk until combined and the butter and flour have formed a roux. Gradually add in the spinach-milk while whisking vigorously until there are no more clumps. Season with nutmeg, salt and pepper. Keep whisking, until the spinach bechamel thickens a little. If the bechamel is too thick, add in a little more milk. Turn off the heat and set aside.
- Preheat the oven to 350°F (180°C). Grease a large 9″x13″ (23×33 cm) baking pan.
- For assembling the lasagna, add about ½ cup of the spinach bechamel on the bottom of the baking pan. Cover with sheets of lasagna noodles. Spread one third of pesto sauce, then layer half of the sautéed zucchini, half of the goat cheese, and another ½ cup of the spinach bechamel. Repeat with the second layer of noodles in the same fashion. Top everything with a final layer of noodles, then the remaining pesto sauce, spinach bechamel, and a generous layer of shredded mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes, covered. Remove aluminum foil and bake for an additional 15 minutes, uncovered, until cheese is completely melted. Garnish with fresh basil, and enjoy!
Notes
* Useful tip! If the spinach bechamel sauce still has some leafy texture to it, finish blending with a hand mixer. The blade is smaller and will help you achieve a very smooth texture.
Did you make this recipe?
Lastly, if you make this Green Goddess Lasagna, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
