Ingredients
Method
- Preheat your oven to 375°F. Take a 9×13 inch baking dish and grease it lightly with butter or oil to ensure the pasta doesn’t stick to the bottom.
- Heat a large skillet with a little oil over medium heat. Sauté the spinach, zucchini, and asparagus for 5 minutes until soft. Drain any liquid that collects in the pan and set the veggies aside.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a thick paste. Keep stirring so the mixture stays pale and does not burn.
- Slowly whisk the milk into the roux. Keep stirring until the sauce is thick enough to coat a spoon. Stir in the minced garlic and the pesto, then remove the pan from the heat.
- In a separate bowl, stir together the ricotta, the egg, half of the Parmesan, and the fresh chopped herbs. Add a pinch of salt and pepper to season the mixture.
- Spread a thin layer of the green sauce in the baking dish. Add a layer of noodles, followed by a portion of the ricotta mix, the sautéed vegetables, and a handful of mozzarella. Repeat these layers until the dish is full.
- End with a final layer of noodles topped with the remaining green sauce. Sprinkle the rest of the mozzarella and Parmesan cheese over the top for a golden crust.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 15 more minutes until the cheese is bubbly. Let the lasagna rest for 10 minutes before slicing to keep the layers intact.
Notes
The best way to improve this recipe is to use a high-quality, cold-pressed pesto. If you have the time, making your own pesto with fresh basil, pine nuts, and good olive oil will elevate the entire dish. You can also experiment with the types of greens you include.
Adding some sautéed leeks or kale can add a different level of sweetness or earthiness to the vegetable layers.
Another tip is to use a mix of cheeses for the top crust. While mozzarella is great for melting, adding a bit of fontina or Gruyère can provide a more complex flavor.