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This Green Lasagna is a Total Show-Stopper

Name: This Green Lasagna is a Total Show-Stopper
Total time: 3 h 15 min
Yield: 10 serving(s)
Ingredients: 1 1/2 lb. fresh lasagna noodles (see Note); 5 tbsp. unsalted butter, divided; 1 large shallot, finely chopped; Kosher salt and pepper; 4 cloves garlic, grated; 1/4 c. all-purpose flour; 4 c. milk, warmed; 1 tbsp. olive oil; 4 leeks (about 2 1/4 lb.), white and light green parts only, halved lengthwise and sliced; 2 lb. whole-milk ricotta; 1 lb. whole-milk mozzarella, coarsely grated (about 4 3/4 cups), divided; 3/4 c. grated Pecorino Romano, divided; 2 large eggs; 1/2 c. flat-leaf parsley, finely chopped; 1 1/2 c. basil leaves, divided, 1/2 cup chopped; 4 c. baby spinach

Your next party needs this creamy baked pasta.

By Tina MartinezPublished: Nov 4, 2026

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green lasagnagood housekeeping novemberdecember 2026 savor feature

mike garten

Yields:

10 serving(s)

Total Time:

3 hrs 15 mins

Layers and layers of cheesy, creamy goodness make this gorgeous green lasagna worthy of center stage. Tender pasta, rich ricotta, and melted leeks are blanketed in a vibrant spinach-basil béchamel, then topped with mozzarella and pecorino and baked until bubbling and deeply golden. Dramatically tall and unapologetically decadent, this lasagna is a true showstopper for any special gathering.

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Ingredients

1 1/2 lb. fresh lasagna noodles (see Note)
5 Tbsp. unsalted butter, divided
1 large shallot, finely chopped
Kosher salt and pepper
4 cloves garlic, grated
1/4 cup all-purpose flour
4 cups milk, warmed
1 Tbsp. olive oil
4 leeks (about 2 1/4 lb.), white and light green parts only, halved lengthwise and sliced
2 lb. whole-milk ricotta
1 lb. whole-milk mozzarella, coarsely grated (about 4 3/4 cups), divided
3/4 cup grated Pecorino Romano, divided
2 large eggs
1/2 cup flat-leaf parsley, finely chopped
1 1/2 cups basil leaves, divided, 1/2 cup chopped
4 cups baby spinach

Directions

1. Step 1Heat oven to 400°F. Fill large bowl with ice water.
2. Step 2Cook lasagna sheets per package directions, transferring to ice water as they finish to stop cooking, then transfer to rimmed baking sheets.
3. Step 3While pasta cooks, heat 4 tablespoons butter in medium saucepan on medium. Add shallot and 1/2 teaspoon salt and cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute. Sprinkle flour on top and cook, stirring constantly, 1 minute. Slowly whisk in milk and bring to a simmer, whisking occasionally, until starting to thicken, 4 to 6 minutes. Remove béchamel from heat and let cool until ready to use.
4. Step 4Heat oil and remaining tablespoon butter in large skillet on medium to medium-low. Add leeks and cook, covered, stirring occasionally, until very tender but still green, 5 to 7 minutes.
5. Step 5Meanwhile, in large bowl, stir together ricotta, 3 1/2 cups mozzarella, 1/2 cup pecorino, eggs, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped basil.
6. Step 6In high-speed blender, puree béchamel sauce, spinach, 1 cup whole basil leaves, and 3/4 teaspoon salt until smooth but still bright green.
7. Step 7In 3-inch-deep 9- by-13-inch baking dish, spread 1/2 cup green sauce. Top with 1 layer of lasagna sheets. Spread with about 3/4 cup ricotta mixture, then about 1/2 cup leeks. Spoon about 1/2 cup green sauce over top. Repeat ricotta, leek, and sauce layers with remaining lasagna sheets, ending with a layer of lasagna sheets and remaining green sauce. Sprinkle with remaining mozzarella and pecorino.
8. Step 8Cover with nonstick foil and bake 30 minutes, then remove foil and bake until it begins to brown, 18 to 20 minutes more.
9. Step 9Remove from oven. Position top rack 6 inches from broiler and heat broiler on high. Broil until golden brown in spots, 1 to 3 minutes, depending on broiler. Let sit 30 minutes before serving.

Tip: Get a head start by prepping a few components a day ahead: Cook the lasagna noodles, toss lightly with olive oil to prevent sticking, and refrigerate in an airtight container. Cook the leeks and mix the ricotta filling, then refrigerate each separately. The next day, all that’s left is making the green béchamel, layering, and baking.
Note: We advise against using no-boil lasagna noodles, so if you can’t find fresh ones, use dry ones and cook per package directions.

PAIR WITH… A vibrant Vermentino from Tuscany’s coastal Maremma. This one brings bright acidity that lifts the lasagna’s creamy richness. Delicate floral, citrus, and herb notes complement the spinach, ricotta, and basil.
Buy Frescobaldi Tenuta Ammiraglia Massovivo Toscana Vermentino IGT 2025

Did you make this recipe? Comment below!

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