Green Vegetables Lasagna with Zucchini, Peas, and Green Beans

June  8, 2021
6 Ratings
Photo by Renée Kemps
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

The first time I made this lasagna was about five years ago, when I wanted to serve my family something different that would satisfy us as much as our traditional lasagna. We had loads of zucchini in the garden, frozen peas in the freezer, and green beans in the fridge, so I decided to make a green dinner.

It was a huge success and has become our favorite recipe for family meals. It takes only ten minutes to assemble and thirty minutes to bake, and the combination of crunchy green vegetables and creamy but fresh white sauce is hard to resist. —Renée Kemps

What You'll Need
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons all-purpose or spelt flour
  • 300 milliliters vegetable stock
  • 125 grams Parmesan, divided
  • 1 zucchini
  • 150 grams mozzarella cheese
  • 1 lemon, zested and juiced
  • 1 pinch sea salt and freshly ground pepper, to taste
  • 1/8 teaspoon chili flakes
  • 250 grams lasagna sheets
  • 200 grams peas, fresh or frozen
  • 200 grams green beans
  1. Preheat oven to 400° F (180° C).
  2. In a small saucepan, melt the butter. Add flour, stir well, and cook for about 1 minute.
  3. Add the stock and stir until smooth. Add 100 grams of the Parmesan and simmer for a couple of minutes, until the cheese has melted.
  4. In the meantime, cut the zucchini and mozzarella into thin slices. Set aside.
  5. Add the lemon zest and lemon juice to the cheese sauce and season with salt, pepper, and chili flakes.
  6. Pour a little of the sauce on the bottom of a baking dish (I used a 10- by 10-inch dish, but another size would work too—the lasagna might be a little thicker or thinner and you'll have to monitor the baking time). Cover the bottom with lasagna sheets.
  7. Add 1/3 of all of the vegetables (zucchini slices, peas, and green beans).
  8. Drizzle 1/3 of the sauce and 1/3 of the remaining Parmesan on top. Repeat 2 times.
  9. Place the mozzarella on the top layer and bake for 30 to 45 minutes, until completely cooked through, bubbly, and golden brown.

See what other Food52ers are saying.

  • Jenny Jiang
    Jenny Jiang
  • Bob Quinn
    Bob Quinn
  • Kathy Bennen
    Kathy Bennen
  • Robert
  • 4aces

23 Reviews

Alabama15! June 8, 2021
Are you supposed to pre cook the vegetables and the lasagna sheets? It didn’t seem like this made enough sauce.
Jenny J. March 17, 2021
Just made this....the top layer of lasagna sheet was so hard. I think you’re supposedly to cover with foil and/or brush with oil
Bob Q. August 25, 2018
I'm making this today for some of our vegan friends. Curious as I'm using "frech" home made pasta sheets, if the water content of the zuccin, spinich and summer squash (all right from the garden) will make a difference to the sauce conssistancy.
Susan March 6, 2018
Lasagna sheets are not mentioned as a layer after stage 6... and do you bake it uncovered? I improvised adding more layers of lasagna. In oven uncovered now but it looks dry...
Kathy B. August 18, 2017
I would also like to know if this lasagna can be frozen. Thanks.
cathy A. September 1, 2015
Can the lasagna be frozen?
Rosa L. August 23, 2015
I, too, would like to know the answer to Cindy's question from four days ago. "Is it necessary to extract some of the water content from the zucchini before using them in this recipe? I'm always left with watery casseroles when I use zucchini, and would love to know how to remedy that dilemma. Thanks."
Renée K. August 24, 2015
I'm so sorry for the late reply. It's not necessary in this recipe because you make a thick sauce and end up with a perfect consistency when baked and combined with all the 'vegetable juices'.
Rosa L. August 24, 2015
Thank you and no apology necessary.
Andrea August 22, 2015
This dish looks beautiful and delicious. However I am having difficulty with the conversions and I do not own a kitchen scale. Could someone kindly post the US measurements? Thank you!
Chrissie G. August 23, 2015
Andrea August 23, 2015
Brilliant! Thanks so much Chrissie!
Renée K. August 24, 2015
Thank you Chrissie! I also always use these websites!
Robert August 20, 2015
Very good and easy. We used haricot verts and blanched them before layering the lasagna. The pre-cooked sheets save you time and are genius. I didn't think the leftovers were as good, but still not a bad lunch. I'd like to make it again with other green veggies. Cooking them briefly before baking will add more flavor to the dish.
Renée K. August 24, 2015
Sounds good! I love it the next day, too!
Cindy August 20, 2015
Is it necessary to extract some of the water content from the zucchini before using them in this recipe? I'm always left with watery casseroles when I use zucchini, and would love to know how to remedy that dilemma. Thanks.
Renée K. August 24, 2015
It's not! Zucchini can be very watery indeed, but it's not that much here + the sauce is quite thick, resulting in a perfect sauce consistency in the end.
4aces August 17, 2015
maybe this is obvious, so my apologies... but do you cook the lasagne sheets first? or do they get appropriately soft in the oven?
Renée K. August 19, 2015
These are instant lasagne sheets, so you don't need to cook them first! Layer them straight from the box, when they're 'dry'.
thelastmike August 23, 2015
The recipe should be modified to reflect this. You might also be explicit about bringing the roux to temp. You never know the skill level of the person trying to cook a recipe.
Lauren August 30, 2016
It is not stated in the recipe that you are to use instant lasagna noodles. I am already making the pasta so I suppose I'll try to reduce the sauce to make it thick, use cooked noodles, and see how it goes. The recipe needs to be modified to reflect this immediately!
Chrissie G. August 16, 2015
Absolutely delicious!
Renée K. August 19, 2015
Thank you Chrissie!