Lasagna Verde

Lasagna Verde

Peas, asparagus and spinach layered with herbed ricotta and baked with mozzarella and parmigiano. There is not a more delicious way to get your veggies – and a healthy dose of protein – than with this easy Lasagna Verde recipe.


  • 4 ounces lasagna noodles (about 8 sheets or enough for 2 layers)
  • 2 teaspoons olive oil
  • 2 pounds fresh spinach, well-washed
  • 32 ounces part-skim ricotta
  • 2 eggs
  • 1 tablespoon garlic, grated or finely chopped
  • 1 teaspoon lemon zest (from about 1 lemon)
  • 1/4 teaspoon grated nutmeg
  • 2 cups (10 ounces) frozen peas
  • 2 cups (8 ounces) asparagus, cut in 1/2-inch pieces
  • 1/2 cup grated Parmigiana
  • 8 ounces mozzarella, grated, divided


  1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions.
  2. Drain, toss with olive oil, and reserve.
  3. Heat oven to 350 degrees F.
  4. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add 1/4 cup water to the pan, cover, and wilt.
  5. Drain spinach.
  6. When cool enough to handle, roughly chop it and squeeze out excess liquid.
  7. Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiana and half of the mozzarella.
  8. Season to taste with salt and pepper.
  9. Place half the noodles along the bottom of a 9 x 13-inch pan.
  10. Top with half of the ricotta mixture.
  11. Repeat with remaining noodles and ricotta mixture.
  12. Strew remaining mozzarella over the top.
  13. Place in the oven and cook until heated through (about 30 minutes).

Yield: 8 servings

An exclusive recipe.

Recipe and photo used with permission from: National Pasta Association