Green Vegetable Lasagna
March 19, 2024 by Kimberly
Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.
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TOTAL TIME
1 hr + 50 min
SERVES
6 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.
Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.
Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.
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Green Vegetable Lasagna
- Total Time: 1 hr + 45 min
- Yield: 6 1x
Description
Good To Have On Hand
- sharp knife
- cutting board
- medium-sized pot
- baking dish (my used measurements were 20x26cm (8×10 inch))
- aluminum foil
Ingredients
Units
Scale
- 20 lasagna sheets
- 100 grams parmesan, grated
- 50 grams cheddar cheese, grated
- 1 brokkoli
- 200 grams baby spinach
- 2 leeks
- 180 grams green olives
- 200 milliliters vegetable stock
- 1 bunch basil
- 2 shallots
- 2 garlic cloves
- 2 tbsp olive oil
- juice of 1 lemon
- salt & pepper to taste
BECHAMEL SAUCE
- 70g butter
- 70g flour
- 1000 milliliters whole fat milk
Instructions
- Peel shallots, halve them, and slice thinly.
- Peel garlic cloves and either press or finely chop them.
- Halve the leek, wash, and cut into fine strips.
- Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
- Slice the olives.
- Cut the basil into fine strips.
- Grate the Parmesan and Cheddar cheese.
- Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups)milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.
- Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.
- Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.
- Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.
- Preheat the oven to 200°C (400°F).
- Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.
- Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.
- Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown. Let the lasagna rest for 10 minutes, then enjoy.
- Passive Time: 45 min
- Cook Time: 60 min
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