Green Lasagna with Spinach, Pesto, and Ricotta

This green lasagna brings together creamy ricotta, fragrant pesto, tender spinach, and a generous melt of mozzarella. The result is a lush, colorful bake with a soft, almost velvety center and a bronzed top that smells unmistakably of Italy. It is the kind of dish you can assemble ahead of time, then slide into the oven just before serving. No-boil lasagna sheets work beautifully here: the béchamel and vegetable juices hydrate the pasta as it bakes, leaving the layers perfectly tender.

Ingredients

• Lasagna sheets — 9 oz (250 g), no-boil
• Fresh spinach — 7 oz (200 g)
• Ricotta — 14 oz (400 g)
• Mozzarella — 9 oz (250 g)
• Parmesan — 2 1/2 oz (70 g)
• Pesto — 4 1/4 oz (120 g)
• Milk — 3 cups (700 ml)
• Unsalted butter — 3 1/2 tbsp (50 g)
• All-purpose flour — 1/3 cup (50 g)
• Garlic — 2 cloves
• Olive oil — 1 tbsp
• Zucchini — 1
• Frozen peas — 5 1/4 oz (150 g)
• Lemon zest — 1/2 tsp
• Ground nutmeg — 1/4 tsp
• Salt — 1 tsp, or to taste
• Ground black pepper — 1/4 tsp
• Fresh basil, for serving — a few leaves

Step-by-step recipe

1. Béchamel. In a saucepan, melt the butter, add the flour, and cook, whisking constantly, for 1-2 minutes until it smells lightly nutty. Gradually pour in the milk, whisking vigorously until smooth. Simmer over low heat for 5-7 minutes, until thickened. Season with salt, pepper, and nutmeg.
2. Spinach and ricotta filling. Heat the olive oil in a skillet, sauté the finely chopped garlic for 30 seconds, then add the spinach and cook for 1-2 minutes, just until wilted. Let cool, squeeze out any excess liquid, and chop finely. Mix the ricotta, pesto, spinach, lemon zest, and half of the grated Parmesan. Add the thawed and well-drained peas. Season with salt and pepper to taste.
3. Vegetables and cheese. Slice the zucchini very thinly. Grate the mozzarella or tear it into small pieces.
4. Assemble. Lightly grease a baking dish, about 8 x 11 in (20 x 28 cm), with a thin layer of béchamel. Add a layer of lasagna sheets, then half the ricotta filling, some zucchini, and a little mozzarella. Spoon over a little more béchamel. Repeat the layers until all the ingredients are used up. Finish with béchamel, the remaining mozzarella, and Parmesan.
5. Bake. Cover with foil and bake at 375°F (190°C) for 20 minutes, then remove the foil and bake for another 10-15 minutes, until golden on top. Let rest for 10 minutes so the layers settle.
6. Serve. Garnish with basil leaves and, if you like, a little extra pesto on top.

Nutrition per serving

Tips and variations

• No need to boil the sheets: if your lasagna sheets are especially firm, add 2-3 tbsp of water or milk to the béchamel so there is definitely enough moisture.
• More greens: replace some of the spinach with Swiss chard, or add a little arugula for a gentle peppery note.
• Cheese swap: ricotta can be replaced with 5-9% cottage cheese and 2-3 tbsp sour cream for a creamier texture.
• Nutty finish: scatter the top with breadcrumbs mixed with 1 tbsp pine nuts and 1 tbsp olive oil for a crisp, golden crust.
• Storage: cool completely, cover, and refrigerate for up to 3 days. Reheat covered with foil at 340°F (170°C) for 15-20 minutes.

Frequently asked questions