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Green Goddess Lasagna with Zucchini, Spinach, and Goat Cheese Recipe

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4.4 from 10 reviews

A fresh and vibrant Green Goddess Lasagna combining layers of sautéed zucchini, creamy spinach béchamel, basil pesto, tangy goat cheese, and mozzarella, all nestled between tender no-cook lasagna noodles. This dish is baked to bubbly perfection and garnished with fragrant fresh basil, perfect for a satisfying, vegetarian-friendly meal.

Ingredients

Vegetables and Herbs

  • 3–4 medium zucchini, cut into half moons
  • 2 cloves garlic, minced
  • 4 cups (220g) fresh baby spinach
  • Fresh basil leaves, for serving

Cheeses

  • 3.8 ounces (110g) fresh goat cheese, crumbled
  • 1–2 cups (110-220g) shredded mozzarella

Spices and Seasonings

  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon nutmeg

Other Ingredients

  • 2 Tablespoons olive oil
  • ¾ cup (180g) basil pesto
  • 1 x 250g pack fresh no-cook lasagna noodles
  • 2 cups (500ml) whole milk
  • 4 Tablespoons (60g) unsalted butter
  • ¼ cup (30g) all-purpose flour

Instructions

  1. Prepare the sautéed zucchini: Heat olive oil in a large sauté pan over medium-high heat. Once hot, add the zucchini and cook, stirring often, for about 5 minutes until slightly golden. Add the minced garlic and sauté for an additional minute. Season with salt and freshly ground black pepper, stir well, and set aside.
  2. Make the spinach béchamel sauce: Place the fresh baby spinach in a blender with about one-third of the whole milk. Blend until the spinach is finely chopped. Gradually add the remaining milk while blending until the mixture is very smooth. In a pot or sauté pan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously to form a smooth roux. Slowly pour in the spinach-milk mixture while whisking vigorously to avoid lumps. Season with nutmeg, salt, and pepper. Keep whisking until the béchamel thickens slightly. If too thick, add a little more milk. Remove from heat and set aside.
  3. Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Grease a large 9”x13” (23×33 cm) baking pan thoroughly to prevent sticking.
  4. Assemble the lasagna layers: Spread about half a cup of the spinach béchamel evenly on the bottom of the prepared baking pan. Layer sheets of fresh no-cook lasagna noodles over the béchamel. Spread one-third of the basil pesto over the noodles, then layer half of the sautéed zucchini followed by half of the crumbled goat cheese. Spoon another half cup of the spinach béchamel over the layer. Repeat this layering process with the second batch of noodles, pesto, zucchini, goat cheese, and béchamel. Finish with a final layer of noodles topped with the remaining pesto sauce, béchamel, and a generous layer of shredded mozzarella cheese.
  5. Bake the lasagna: Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for another 15 minutes until the cheese is fully melted and bubbly.
  6. Serve: Garnish the finished lasagna with fresh basil leaves before serving. Enjoy warm as a delicious vegetarian main course.

Notes

  • Using no-cook fresh lasagna noodles makes assembly quicker and easier.
  • If the béchamel thickens too much, add more milk to reach the desired consistency.
  • You can substitute fresh basil pesto with store-bought for convenience if needed.
  • For a vegan version, replace cheeses with plant-based alternatives and use a plant milk for béchamel.
  • This dish can be prepared a day ahead, assembled, refrigerated, and baked just before serving.

Find it online: https://bitezly.com/green-goddess-lasagna-with-zucchini-spinach-and-goat-cheese-recipe/