Green Goddess Lasagna

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Author: Delphine Fortin
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!

Ingredients

Scale

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

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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.