One Pot Green Goddess Lasagna

Hand serving green goddess lasagna from a large skillet.

5 from 1 vote

One Pot Green Goddess Lasagna

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: one pot, one pot lasagna, pasta, vegetarian lasagna

Servings: servings

Calories: 378kcal

Author: Kate Phillips

Ingredients

For the lasagna -

2 tablespoons olive oil
400 g zucchini, coarsely grated (about 14oz)
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 baby spinach leaves
½ cup basil leaves chopped
1 lemon zested and juiced
1 ½ cups hot stock vegetable or chicken
1 cup milk
250 g fresh lasagna sheets, about 6 - 8 sheets, or 9oz (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

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, hot 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.

Nutrition