If you’re on the hunt for a vibrant, flavorful dish that’s both comforting and packed with fresh veggies, then you absolutely have to try this Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe. It’s a glorious twist on classic lasagna, swapping heavy tomato sauces for a luscious spinach-infused béchamel, tender sautéed zucchini, and that creamy, tangy punch of goat cheese. Every bite bursts with green goodness, making it perfect for anyone craving a hearty meal that feels both indulgent and wholesome.

Ingredients You’ll Need

The image shows ingredients laid out on a white marbled surface. There are two stacks of yellow lasagna sheets, one on the top right and the other on the bottom right. Nearby, there is a small white bowl filled with fresh green spinach leaves. Next to it, a small white bowl holds green pesto sauce with a spoon inside. Another white bowl contains shredded mozzarella cheese. There are also three dark green zucchinis placed on the surface along with three garlic cloves. A clear glass container with milk is on the upper left. Below it, a black pepper grinder is set beside a small white bowl of white flour. A small glass plate with three cubes of butter and a beige cup with white cream cheese complete the setup. Photo taken with an iphone --ar 4:5 --v 7

This Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe uses simple, fresh ingredients that come together beautifully to create a dish full of lush textures and bright, herbal flavors. Each component plays an essential role—whether it’s the creamy béchamel that binds it all, the bright pesto that adds a savory kick, or the fresh zucchini layers that provide tenderness and depth.

Zucchini (3-4 medium, cut into half moons): Provides a tender, slightly sweet base that soaks up flavors wonderfully.
Olive oil (2 Tablespoons): Perfect for sautéing zucchini to achieve that lovely caramelized edge.
Garlic (2 cloves, minced): Adds a gentle aromatic foundation that wakes up the palate.
Salt and freshly ground black pepper: Essential seasonings that enhance every ingredient’s natural flavor.
Basil pesto (¾ cup / 180g): Brings a fresh, herbal brightness that’s the heart of the Green Goddess flair.
Fresh goat cheese (3.8 ounces / 110g, crumbled): Offers a tangy creaminess that melts beautifully into the layers.
No-cook fresh lasagna noodles (1 pack, 250g): Makes assembly easier and gives a fresh-textured pasta layer.
Shredded mozzarella (1-2 cups / 110-220g): Creates that irresistible, bubbly melted cheese topping.
Fresh basil leaves (for serving): Adds a burst of herbal fragrance and gorgeous color at the end.
Fresh baby spinach (4 cups / 220g): Integral for the béchamel, providing vibrant color and nutrition.
Whole milk (2 cups / 50 cl): Forms the creamy base for the spinach béchamel sauce.
Unsalted butter (4 Tablespoons / 60g): Helps create the roux that thickens the béchamel.
All-purpose flour (¼ cup / 30g): Combines with butter to form the sauce’s base and gives it that lovely silky texture.
Nutmeg (½ teaspoon): A subtle warming spice that enhances the béchamel without overpowering.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe

Step 1: Sauté the Zucchini

Start by heating olive oil in a large sauté pan over medium-high heat. Once shimmering, add your zucchini half moons and cook, stirring often, until they develop a tender, golden surface—this should take around five minutes. Toss in the minced garlic and sauté for an additional minute to infuse those garlicky notes. Season with salt and freshly ground pepper, then set this vibrant mixture aside to cool slightly.

Step 2: Blend the Spinach with Milk

To make the signature spinach béchamel, place the fresh baby spinach in a blender along with about one-third of the whole milk. Blend until the spinach is finely chopped, then slowly stream in the remainder of the milk while blending to create a smooth, verdant liquid base. This step guarantees a silky green sauce packed with fresh flavor.

Step 3: Prepare the Spinach Béchamel Sauce

In a saucepan over medium heat, melt the butter until it gently foams. Sprinkle in the flour, whisking constantly to form a smooth roux without lumps. Gradually pour the blended spinach and milk mixture into the roux while whisking vigorously—this will thicken into the luscious béchamel sauce. Season with nutmeg, salt, and pepper, and continue whisking until it reaches a creamy but pourable consistency. If the sauce becomes too thick, add a splash more milk to loosen.

Step 4: Assemble the Lasagna Layers

Preheat your oven to 350°F (180°C) and grease a 9″x13″ baking dish. Begin by spooning about half a cup of the spinach béchamel onto the bottom. Cover that with a layer of fresh lasagna noodles, then spread one-third of the basil pesto over them. Layer half of the sautéed zucchini and half of the crumbled goat cheese on top, followed by another generous half cup of béchamel. Repeat this layering process one more time, finishing with a final noodle layer topped with the remaining pesto, béchamel, and a generous handful of shredded mozzarella cheese.

Step 5: Bake to Perfection

Cover the dish tightly with aluminum foil to keep all the moisture in and bake for 30 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the cheese is delightfully melted and golden. Once out of the oven, garnish with fresh basil leaves for a fragrant finish that beautifully complements the Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe.

How to Serve Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe

The dish shows a black rectangular container on a white marbled surface. The first image has three visible layers: the bottom is a pale yellow flat base, topped with a layer of sliced mushrooms and zucchini, and the top layer is a green sauce unevenly spread across the vegetables. The second image shows the same container filled with an even layer of white shredded cheese covering the entire surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves on top add a herbal aroma and a pop of inviting green color that makes this dish even more irresistible. You can also sprinkle on some toasted pine nuts or extra crumbled goat cheese if you want to enhance the texture and flavor.

Side Dishes

This Green Goddess Lasagna pairs wonderfully with a crisp, refreshing salad—think arugula with lemon vinaigrette or a simple cucumber and radish salad. A light white wine, like a Sauvignon Blanc, also complements the creamy and herbaceous notes beautifully.

Creative Ways to Present

Try serving the lasagna in individual ramekins or cut into neat squares for elegant plating. For a festive touch, drizzle with extra pesto or a balsamic glaze. If you’re feeling adventurous, add a sprinkle of chili flakes for a subtle heat contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover lasagna covered tightly in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making reheated portions even tastier.

Freezing

You can freeze this lasagna either before baking or after cooking. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.

Reheating

Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (180°C) until heated through and bubbly. Covering with foil helps retain moisture during reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out excess water before blending with the milk to avoid a watery béchamel.

Is this recipe vegetarian?

Absolutely! This Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe is completely vegetarian-friendly and packed with plant-based flavors.

Can I replace goat cheese with another cheese?

Goat cheese provides a unique tang and creaminess, but ricotta or feta can also work as alternatives if you prefer a milder or slightly different flavor profile.

Do I need to sauté the zucchini first?

Sautéing helps enhance the zucchini’s flavor and softens it just enough so it layers beautifully without releasing too much moisture into the lasagna.

How do I make the bechamel thicker or thinner?

If your béchamel is too thick, simply whisk in a little more milk to thin it. If it’s too thin, allow it to cook a bit longer while whisking until it thickens to your desired consistency.

Final Thoughts

This Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe is one of those dishes you’ll want to make again and again. It’s fresh, comforting, and bursting with flavor—perfect for impressing guests or treating yourself on a weeknight. I can’t wait for you to give it a go and discover your new favorite green lasagna!