Lasagna Verde

01-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 oz. lasagna noodles (about 8 sheets or enough for 2 layers)
  • 2 tsp. olive oil
  • 2 lbs. spinach, well-washed
  • 32 oz. part-skim ricotta
  • 2 eggs
  • 1 Tbsp./½ oz. garlic, grated or finely chopped
  • 1 tsp. lemon zest (from about 1 lemon)
  • ¼ tsp. grated nutmeg
  • 2 cups/10 oz. frozen peas
  • 2 cups/8 oz. asparagus, cut in ½” pieces
  • ½ cup/2 oz. grated Parmigiano
  • 8 oz. mozzarella, grated, divided


  1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
  2. Preheat oven to 350ºF. 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 ¼ cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
  3. Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
  4. Place half the noodles along the bottom of a 9” x 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
  5. Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).

An exclusive recipe.

Makes 8 servings.

8 Servings Serving size: 1/8 of Whole Dish Calories per serving: Fat per serving: