Green and White Lasagna
Say hello to your new favorite comfort dish: Green and White Lasagna! This creamy, veggie-packed twist on traditional lasagna layers tender lasagna noodles with sautéed spinach, zucchini, and a trio of ricotta, mozzarella, and Parmesan cheeses. A velvety homemade white sauce infused with garlic and a hint of nutmeg ties the flavors together, creating a luxurious meal that’s both hearty and elegant. Perfect for weeknights or special occasions, this vegetarian lasagna is baked to golden, bubbly perfection and makes enough to serve the whole family. Whether you’re craving wholesome vegetables or indulgent cheesiness, this dish delivers the best of both worlds. Pair it with a fresh green salad or crusty bread for an unforgettable meal!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 6 cups Fresh spinach
- 2 medium Zucchini
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 3.5 cups Milk
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.25 teaspoons Nutmeg, ground
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the lasagna noodles according to the package instructions and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and fresh spinach, cooking until wilted. Set the spinach aside in a bowl.
Slice the zucchini into thin rounds. In the same skillet, heat another tablespoon of olive oil and sauté the zucchini until slightly softened, about 3-4 minutes. Season with a pinch of salt and pepper.
To make the white sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk for 1-2 minutes to form a roux. Slowly add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens slightly, about 5-7 minutes. Stir in the nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside.
In a medium bowl, mix the ricotta cheese with half of the Parmesan cheese. Add 1/2 teaspoon of salt and stir to combine.
In a 9x13-inch baking dish, spread a thin layer of the white sauce on the bottom. Lay 3 sheets of lasagna noodles on top.
Spread a layer of ricotta mixture on the noodles, followed by a portion of sautéed spinach and zucchini. Sprinkle with shredded mozzarella cheese and a ladle of white sauce.
Repeat the layering process (noodles, ricotta, vegetables, mozzarella, white sauce) until all ingredients are used, ending with a layer of white sauce on top. Sprinkle the remaining Parmesan cheese evenly over the top layer.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 812 mg | 62% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
