Green Goddess Lasagna Recipe
A refreshing take on lasagna, packed with greens and a creamy béchamel, perfect for a vegetarian meal.
Equipment
- 9x13-Inch Baking Dish
- large skillet
- medium saucepan
- Mixing Bowl
Ingredients
Noodles and Cheese
- 1 box no-boil lasagna noodles
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetables
- 1 pound fresh spinach chopped
- 2 large zucchinis thinly sliced
- 1 bunch asparagus woody ends removed and sliced
Sauce Ingredients
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 2 cloves garlic minced
- 1 cup fresh pesto homemade or store-bought
- ½ cup fresh parsley chopped
- ½ cup fresh basil chopped
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9x13 inch baking dish.
- In a large skillet, sauté the spinach, zucchini, and asparagus over medium heat for about 5 minutes.
- In a medium saucepan, melt butter and whisk in flour to create a roux.
- Slowly add the milk to the roux, whisking until smooth, then let it simmer for 5-7 minutes.
- In a bowl, mix ricotta with egg, half of the Parmesan, parsley, and basil.
- Layer the lasagna starting with sauce, noodles, ricotta mix and then vegetables, repeating until layers are complete.
- Cover the final layer with remaining pesto sauce and mozzarella.
Notes
This lasagna is packed with flavor and perfect as a vegetarian option. Ideal for dinner parties or family meals.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 750mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 400mgIron: 3mg
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