First of all, I’m completely overwhelmed by the number of positive responses to my last post, How I Stay In Shape as a Professional Baking Blogger. So many of you related in some way, whether that be in finding balance, working out, or eating in general. Thank you SO MUCH for sharing your thoughts with me. It makes me so ridiculously excited to continue to share more lifestyle posts with you all, and to connect in this new and exciting way.
Now, hot off the heels of that post, I’m sharing with you a Green Goddess Lasagna recipe. It’s called Green Goddess because it’s made with tons of green veggies, and because you are all goddesses. Let’s do this!
This is no regular vegetarian lasagna. This baby has five different vegetables, each bursting with flavor, along with a delicious bechamel, goat cheese, and fresh mozzarella. YEAH.
And despite all that, this lasagna really isn’t that bad for you. I say that bad because there is a good amount of cheese in it. But other than the cheese, it truly is all veggies and a little bit of whole wheat lasagna noodles.
This is the perfect meal for springtime, capturing the transition between comfort food and fresh produce. Because you sauté the vegetables separately, it does take a little bit more time, but I am telling you right now that it’s worth it.
The green chili enchilada sauce is delicious, too. But if you can’t find it at your grocery store, you can always use a red marinara. I just loved the look of all green.
Happy Tuesday to you all. Thank you again for being you.
- 1 large white onion, sliced thin
- 2 green peppers, sliced thin
- 8 ounces white or cremini mushrooms, chopped
- 1 bunch asparagus, chopped into 1 inch pieces
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 3 cups green chili enchilada sauce
- 15 sheets whole wheat lasagna noodles (the no-cook kind)
- ¾ cup fresh basil, julienned
- 4 ounces goat cheese, crumbled
- 2 cups part-skim mozzarella cheese
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups skim or low-fat milk
- dash nutmeg
- salt and pepper to taste
- In a large saucepan over medium heat, sauté onion and green peppers in 2 teaspoons olive oil until tender (about 10 minutes). Remove from heat and place on a large plate, reserving for later.
- In the same pan, sauté mushrooms and asparagus until mushrooms are browned and asparagus is cooked but still slightly hard to the touch (about 10 minutes). Remove from heat and place on a large plate, reserving for later.
- In the same pan, cook the garlic and spinach until the spinach is slightly wilted (about 3 minutes). Remove from heat and place on a large plate, reserving for later.
- Preheat oven to 350°F.
- To make the bechamel, melt butter in a medium pan over medium heat. Whisk in flour and allow to cook for 1 minute. Whisk in milk and nutmeg and season with salt and pepper, to taste. Whisk for 5 minutes, until the sauce thickens. Remove from heat.
- Place ½ cup of the enchilada sauce on the bottom of a 9"x13" baking pan. Line with 5 sheets of lasagna noodles. Place half of the green peppers/onion mixture, then half of the mushroom/asparagus mixture, then half of the sautéed spinach over the noodles. Drizzle with a third of the bechamel and the basil, then half of the goat cheese and ½ cup of the enchilada sauce. Repeat with a second layer of noodles in the same fashion.
- Top everything with a final layer of noodles, then the remaining bechamel, enchilada sauce, and basil. Top everything with shredded mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes, covered. Remove aluminum foil and bake for an additional 15 minutes, uncovered. Serve!