Vegetarian Green Lasagna

This dish is a great way to use up leftover vegetables, and it’s easy enough for anyone to make. The white sauce can be made in advance if needed, but the lasagna will taste even better when freshly prepared from scratch.

This is a vegetarian lasagna recipe that has green vegetables and no meat. The “green lasagna sheets” are the noodles for this dish.

First and foremost, the overwhelming positive reaction to my previous piece, How I Stay In Shape as a Professional Baking Blogger, has utterly overwhelmed me. Many of you had some kind of connection, whether it was in terms of seeking balance, working out, or eating in general. Thank you SO MUCH for taking the time to share your ideas with me. It makes me insanely happy to be sharing more lifestyle blogs with you all and to connect in this new and interesting manner.

Following up on that article, I’m sharing a recipe for Green Goddess Lasagna with you. It’s named Green Goddess because it’s loaded with green vegetables and you’re all goddesses. Let’s get this party started!

What is it about this green lasagna that makes it so special?

This isn’t your typical vegetarian lasagna. This kid includes five different veggies, each with their own distinct taste profile, as well as a delectable béchamel sauce, goat cheese, and fresh mozzarella. YEAH. Despite all of that, this green lasagna is really rather healthy. Because there is a lot of cheese in it, I say ‘that terrible.’ But, other from the cheese, it’s all vegetables and a smidgeon of whole wheat lasagna noodles.

This is the ideal springtime supper, bridging the gap between comfort cuisine and fresh veggies. It takes a little longer since you have to sauté the veggies separately, but trust me when I say it’s worth it. Also great is the green chile enchilada sauce. If you can’t locate it at your local supermarket, a red marinara will suffice. I was really enamored with the color green.


The best way to cook lasagna

If you haven’t prepared a vegetarian lasagna at home yet, I’m thinking it’s because the procedure of cooking a large lasagna seems overwhelming. All those layers of sauces and fillings must take a long time to prepare, right? Wrong. Well, largely incorrect. Although preparing homemade lasagna takes some time, none of the methods for making this green lasagna are difficult. 

To create a lasagna, start with preparing the filling(s), then creating the béchamel sauce, and then assembling the lasagna. 

You prepare all of the vegetables in batches in the same pan for this green lasagna dish (I have you sauté veggies that need the same amount of cooking time together). Set aside each batch of vegetables in separate dishes after they’ve been cooked. After all of the vegetables have been cooked, create the béchamel sauce, which is a simple mixture of flour, butter, milk, and spices. All you have to do now is mix everything together and simmer it down until it thickens.

You should now be able to put together the green lasagna! To keep the noodles from sticking, sprinkle some of the green enchilada sauce over the bottom of the pan. Then layer lasagna noodles, half of the vegetables, a third of the béchamel and enchilada sauces, goat cheese, and basil on top. Repeat the procedure until you have a layer of noodles on top of the two sauces. 


What is the best way to reheat lasagna? 

You’ll probably have leftover vegetarian green lasagna unless you’re serving a bunch. To reheat leftover lasagna, wrap it in aluminum foil and bake it at 350°F until cooked through, or microwave it in a shallow dish with a little water (the water will prevent the lasagna from becoming rubbery). I also like to eat leftover green lasagna cold, although I understand that this isn’t for everyone! 


To all of you, a happy Tuesday. Thank you one again for being who you are.



  • 1 thinly sliced big white onion
  • 2 thinly chopped green peppers
  • 8 ounces chopped white or cremini mushrooms
  • 1 asparagus bunch, cut into 1 inch pieces
  • 2 garlic cloves, minced
  • 4 cups spinach (fresh)
  • 3 cups enchilada sauce with green chili
  • 15 sheets lasagna noodles (whole wheat) (the no-cook kind)
  • 3/4 cup julienned fresh basil
  • 4 oz. crumbled goat cheese
  • 2 cups mozzarella cheese (part-skim)

bechamel sauce

  • a quarter-pound of butter
  • 1/4 cup flour (all-purpose)
  • 2 cups low-fat or skim milk
  • a pinch of nutmeg
  • season with salt and pepper to taste


  1. 2 tablespoons olive oil, sauté onion and green peppers in a large skillet over medium heat until soft (about 10 minutes). Remove from the fire and set aside on a wide dish to cool.
  2. Sauté mushrooms and asparagus in the same pan until the mushrooms are browned and the asparagus is cooked but still somewhat firm to the touch (about 10 minutes). Remove from the fire and set aside on a wide dish to cool.
  3. Cook the garlic and spinach in the same skillet until the spinach is slightly wilted (about 3 minutes). Remove from the fire and set aside on a wide dish to cool.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Melt butter in a medium saucepan over medium heat to prepare the bechamel sauce. Cook for 1 minute after whisking in the flour. Season with salt and pepper to taste after whisking in the milk and nutmeg. Whisk the sauce for 5 minutes, or until it thickens. Remove the pan from the heat.
  6. In the bottom of a 9′′x13′′ baking pan, spread 1/2 cup of the enchilada sauce. 5 sheets of lasagna noodles should be used to line the pan. Over the noodles, layer half of the green pepper/onion combination, half of the mushroom/asparagus mixture, and half of the sautéed spinach. Drizzle a third of the bechamel and basil on top, followed by half of the goat cheese and 1/2 cup of enchilada sauce. In the same manner, add a second layer of noodles.
  7. The last layer of noodles, followed by the leftover bechamel, enchilada sauce, and basil, completes the dish. Shredded mozzarella cheese is sprinkled on top of everything.
  8. Cover with aluminum foil and bake at 350°F for 30 minutes. Bake for a further 15 minutes uncovered after removing the aluminum foil. Serve!

More Italian recipes are available at: 

Risotto with tomatoes and shrimp

Spaghetti with White Wine and Cream Sauce of Roasted Tomatoes

Tagliatelle with Mushroom Bolognese and Buffalo Mozzarella

Meatballs on Sunday

Farro Risotto with Spring Peas and Mushrooms 

Watch This Video-

The “green lasagna pesto” is a vegetarian dish that contains spinach, garlic, and parsley. It’s a green lasagna with a creamy sauce.

Frequently Asked Questions

What is green lasagna made of?

A: The green lasagna is made with spinach, ricotta cheese and Parmesan.

What is vegetarian lasagna made of?

A: It is made of lasagne noodles, and tomato sauce.

How does Jamie Oliver make vegetarian lasagne?

A: Jamie Oliver makes vegetarian lasagne by using a blending machine to blend the vegetables into smooth sauces. He then uses a sheet pan to cover the mixture and bake it in the oven for 1 hour at 375 degrees Fahrenheit, meanwhile adding pasta sheets during baking time.

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