Green Veggie Lasagne

I have made variations on this recipe for years, most recently for my own birthday potluck the Saturday after Thanksgiving. My friend Mary, who knows a thing or two about good food, said she’d like to know how to make it. This isn’t a recipe in the strict sense, because I can’t be bothered to measure, but… it’ll get you there. In any case, quantities depend on how many people you want to cook for.


  • lasagne noodles
  • ricotta cheese
  • fresh mozzarella  (optional)
  • good parmesan
  • pesto and/or fresh basil
  • spinach (fresh or frozen) and/or
  • broccoli and/or
  • zucchini
  • pine nuts
  • bechamel sauce
  • eggs
  • nutmeg
  • salt
  • pepper

Pre-cook whatever vegetables you’re using: boil or sautee the spinach, slice the zucchini into rounds and sautee in olive oil with a bit of garlic, steam the broccoli and cut small (or blend in with the ricotta mixture for a smoother texture).

Pre-cook the noodles, with a tbsp of olive oil in the water so they don’t stick together.

Blend the ricotta with 1-3 eggs, pesto and/or fresh basil, spinach (if you’re using it), salt and pepper to taste, a bit of nutmeg.

Grate parmesan.

Layer the lasagne: ricotta mixture, noodles, veggies, mozzarella (if using) repeat.

Top with noodles, bechamel, parmesan, and pine nuts.

Bake at 350 F for about 40 mins, or until top is browning and cheese is bubbling up from below.

I’ve never seen a dish quite like this in Italy – there is an Italian green lasagne, but it tends to be simpler. Americans like it a lot, though!



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