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Top-down shot of slice of green lasagna on a white plate. A serving utensil sits next to the lasagna on the same plate.
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5 from 1 vote

Green Lasagna

Just as cheesy as regular lasagna, plus it's packed with all sorts of glorious green stuff: zucchini, spinach, peas, and basil, and spinach lasagna noodles to boot. Make it vegan with our 1-Minute Vegan Ricotta and store bought mozzarella, or vegetarian with dairy ricotta and mozzarella.
Prep Time15 mins
Cook Time25 mins
Course: dinner, lunch
Cuisine: American, Italian
Keyword: green lasagna, spinach lasagna, vegan lasagna, vegetarian lasagna
Servings: 5
Calories: 371kcal
Author: sylvia

Ingredients

  • 6 lasagna noodles

Optional Zucchini

  • 1 large zucchini, sliced into long thin strips
  • olive oil

Cheeses

  • 1 cup ricotta or 1-Minute Vegan Ricotta (see recipe link below)
  • 1 1/2 cups mozzarella cheese, shredded

Green Sauce

  • 1 cup water
  • 6 cups spinach
  • 2 cups frozen green peas (or a mix of peas and shelled edamame beans)
  • 1/2 cup basil (You can put the whole basil bunch in the blender, stems and all. You can also substitute 1 tablespoon dried.)
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon lemon rind, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Prepare the Pasta

  • If your noodles require boiling, boil them following the package directions.

Make the Optional Zucchini Layer

  • Heat a large frying pan with a few teaspoons of olive oil. Saute the zucchini for a few minutes, until starting to brown. You may need to saute in batches. Once done, set aside.

Make the Green Sauce in the Blender

  • Add 1 cup of water and the spinach to the blender. Blend for a minute or until well-combined.
  • Add the remaining ingredients: peas, basil, butter or margarine, lemon rind, and salt and pepper. Blend until well-combined. The mixture should be pourable. Add water if necessary.

Assembly and Baking

  • Spoon about 1/3rd of the green sauce into a 6 by 9 inch lasagna pan. Spoon 1/2 cup of ricotta or 1-Minute Vegan Ricotta on top, spreading it around. If using the zucchini, put in a layer. Put 2 lasagna noodles on top.
  • Repeat the previous step: green sauce, ricotta, zucchini, pasta.
  • For the final layer, use the last 1/3rd of the green sauce and then top with the shredded mozzarella.
  • Bake for about 25 minutes, until the cheese is melted and bubbling.

Notes

Storage and Reheating

This tastes best right out of the oven, but you can store in the fridge for 3-4 days. Reheat in a low oven (about 250F), covered in foil. 

Substitutions

  • If you don't have spinach lasagna noodles, you can use regular noodles.
  • If you don't have frozen peas, you could substitute frozen shelled edamame beans, or you could do a mix of both vegetables. You will likely need to add a little more water to the blender if you use edamame. The end result should be a spoonable puree.
  • If you don't have fresh basil, you can substitute with 1 tablespoon of dried basil.
  • If you are gluten-free, obviously you need to sub the lasagna noodles for gluten-free noodles. Or you could omit the noodle layer, and just layer with more zucchini.

Nutritional Information

Nutrition information is an estimate only and is based on dairy ricotta and mozzarella 

Nutrition

Calories: 371kcal | Carbohydrates: 31g | Protein: 19g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 563mg | Potassium: 529mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4218IU | Vitamin C: 22mg | Calcium: 329mg | Iron: 2mg