Could I add extra protein to the lasagna?

Absolutely. Stir in some shredded rotisserie chicken (or use up leftovers from juicy herb-roasted chicken or miso grilled chicken ), white beans or even cooked sausage meat to bulk it out and add protein.

Can I use dried lasagna sheets instead of fresh?

Yes! While I prefer fresh because they cook faster than dried, I've given you instructions for both fresh and dried sheets in the recipe below. Just break them into rough shards and add them after the greens have wilted. You’ll also want to increase the liquid slightly as they will absorb more than fresh.

Can I make it ahead of time?

Yes, you can, it reheats really well. You can make it a few hours ahead and gently reheat it on the stove with a splash of water or stock to loosen up the sauce (the pasta will continue to absorb the liquid as it sits). Leftovers also keep in the fridge for up to four days.

What could I serve with the green goddess lasagna?

Honestly, this is truly a meal in itself, but I will never say no to serving fresh bread with lasagna. Try this lovely no-knead chili cheese focaccia , no-knead rosemary parmesan bread , no-knead Vogels style seed bread or two-ingredient dough garlic butter dinner rolls . Or, pair with a nice green salad (double up on the green goddess vibes by serving it with the classic green goddess chopped salad ).

One Pot Green Goddess Lasagna

Name: One Pot Green Goddess Lasagna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 400g (about 14oz) zucchini, coarsely grated; 6 garlic cloves, minced; 1 leek, finely sliced; 1 teaspoon salt; 1 teaspoon fish sauce; 1 small red chili, finely chopped (or 2 teaspoons chili flakes); 2 packed cups of baby spinach leaves; ½ cup basil leaves, chopped; 1 lemon, zested and juiced; 1 ½ cups hot stock (vegetable or chicken); 1 cup milk; 250g (about 6 – 8 sheets, or 9oz) fresh lasagna sheets (or 6 – 8 dried lasagna sheets – please check step 3 in the instructions for the correct amount of stock and milk if you’re using dried sheets); ½ cup basil pesto (plus extra to serve); ½ cup plain cottage cheese; ½ cup ricotta; ½ cup parmesan cheese, grated; ½ cup mozzarella cheese, torn or grated

Description

If you love the comfort of lasagna but not the fuss of making béchamel and layering, this one-pot green goddess lasagna is a total game changer. Creamy, cheesy, and bursting with fresh greens and herbs, it’s all made in a single skillet. Quick and easy (30 minutes max), but still impressive enough to serve to guests.

Ingredients

Units Scale

For the lasagna –

2 tablespoons olive oil
400g (about 14oz) zucchini, coarsely grated
6 garlic cloves, minced
1 leek, finely sliced
1 teaspoon salt
1 teaspoon fish sauce
1 small red chili, finely chopped (or 2 teaspoons chili flakes)
2 packed cups of baby spinach leaves
1/2 cup basil leaves, chopped
1 lemon, zested and juiced
1 1/2 cups hot stock (vegetable or chicken)
1 cup milk
250g (about 6 – 8 sheets, or 9oz) fresh lasagna sheets (or 6 – 8 dried lasagna sheets – please check step 3 in the instructions for the correct amount of stock and milk if you’re using dried sheets)
1/2 cup basil pesto (plus extra to serve)
1/2 cup plain cottage cheese
1/2 cup ricotta
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, torn or grated

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Instructions

Cook the greens. Add 2 tablespoons of olive oil to a large, high-sided skillet over medium-high heat, then add the leek, zucchini, garlic and chili. Sprinkle over 1 teaspoon of salt and 1 teaspoon of fish sauce (if you’re using it), then cook, stirring, for about 10 minutes, until the zucchini releases its water and starts to soften and break down.
Add the spinach and basil. Once your zucchini has released its water and is softening, add the spinach and basil leaves. Stir as the spinach wilts, then add the lemon juice, stock and the milk. Stir, taste and add a little more salt or lemon juice if needed. PRO TIP: You will need 1 ¾ cups of hot stock and 1 ¼ cups of milk if you’re using dried pasta.
Assemble your lasagna. Tear or break your lasagna sheets into rough shards or smaller pieces, then arrange them in the sauce and stir them through. You want them to be mostly covered by the liquid. Lower the heat and let the lasagna simmer for 10 to 15 minutes for dried pasta sheets, and 5 to 7 minutes for fresh pasta sheets. Stir the pasta occasionally to prevent the sheets from sticking together and to prevent them from sticking to the bottom of the pan.
Add the cheese and pesto. Once the pasta is tender and the sauce has thickened slightly (it will still be reasonably runny at this point), dollop the ricotta, cottage cheese, lemon zest and most of the pesto onto the lasagna and gently stir it through. Scatter with the mozzarella and parmesan.
Broil (grill) the lasagna (optional). If you want to pop the lasagna under the broiler, do it now (5 to 7 minutes at 475°F/250°C will do). If not, cover the lasagna for five minutes with the heat on low, so the cheese melts beautifully
Garnish and serve. Spoon the remaining basil pesto over the lasagna, then serve while hot and bubbling.

Notes

SUBSTITUTIONS: Swap the leek for about five scallions, or use a large white onion. You don’t have to use the chili if you don’t want to (though it really doesn’t make the lasagna spicy – just adds an extra dimension of flavor). Add more greens if you like – finely chopped broccoli is great (add it with the zucchini and leek), or throw in frozen peas when you add the spinach and basil. Use all ricotta or all cottage cheese if you prefer, or you could use sour cream or cream cheese.

PREP AHEAD: The lasagna keeps well for a couple of days in the fridge – you can reheat it gently on the stovetoop, in the oven (about 15 minutes at 350°F/180°C) or in the microwave until piping hot. You’ll notice the pasta will continue to absorb the liquid as it sits, so it’s a good idea to add an extra splash of water or milk to help loosen up the sauce when you reheat it.

OPTIONAL ADD-INS: For more protein, I love to stir in shredded cooked chicken (it’s a great way to use a rotisserie chicken or leftovers from a juicy, herb-roasted chicken). You can also use white beans (like butter beans or cannellini beans) or chickpeas to add plant-based protein.

Prep Time: 10
Cook Time: 20
Category: pasta
Method: stove top
Cuisine: italian

Nutrition

Serving Size: 200g
Calories: 378
Sugar: 5.9g
Sodium: 1234mg
Fat: 20.5g
Saturated Fat: 7.6g
Unsaturated Fat: 12.8g
Trans Fat: 0g
Carbohydrates: 26.7g
Fiber: 2.8g
Protein: 22g
Cholesterol: 43.6mg