The GREENEST vegetable lasagna ever!

Oh, this vegetable lasagna is a mean one, y’all! Why? Because it’s not playing around with having green vitamin-rich veggies all UP and THRU each and every layer of lasagna amazingness!
Let me break it down for you. First, the sauce is made of blanched kale! Yup, that’s what I just said. That kale is blended with garlic, parm, and broth until smooth and saucy.
Next, no-boil lasagna noodles (super time-saving) are layered with creamy ricotta and roasted zucchini or a mixture of sautéed leeks, broccoli, and asparagus stems. Lastly, each layer has a generous sprinkle of mozzarella and Monterey Jack cheeses. I mean…c’mon! What’s not to love?
Why this SUPER GREEN vegetable lasagna is worth the effort

So, I’ll be honest with you. This recipe is a bit more advanced than most of the other recipes on my blog. But trust me, making these homemade fillings makes this lasagna stand out above all the rest of the veggie lasagnas out there. The good news is that the grated mozzarella and Monterey Jack cheeses and the convenient Barilla Oven-ready Lasagna noodles are ready to use right away.
On the other hand, as stated before, there are 4 main components that you’ll need to cook separately when putting this lasagna together. These include: 1) roasted zucchini, 2) kale sauce 3) vegetable filling and 4) ricotta spread.
The other good news is that each component is easy to make. Just be ready to set aside a little bit of time to complete each one. If you are in a time crunch, you can easily make them ahead of time, refrigerate and then warm them slightly when you’re ready to construct the lasagna. (NOTE: Cold ingredients do not cook as evenly in the oven.)
Tips & Notes for Making this Vegetable Lasagna

- SAUCE: If you want to use spinach instead of kale, be aware that the sauce will produce more liquid. So, you can add about 1 tsp of cornstarch to the sauce to thicken it.
- PASTA: By using no-boil pasta sheets, it is recommended that you bake the lasagna as soon as it is made to avoid the sheets from becoming mushy. If you prefer to use boiled pasta noodles, have at it! Just make sure they are cooked al dente.
- BAKING: Spray the foil with cooking spray to avoid the cheese from sticking. It also helps to slightly tent the foil and sealing around the edges to create steam so that the lasagna can cook through properly.
Allow this Mean Green Vegetable Lasagna to be a healthier rendition to a crowd-pleasing classic.
Another “mean green” pasta and vegetable recipe (click the pic!)

|Pasta with Spinach Cream Cheese Sauce
NOTE: All product reviews and recommendations are unpaid and unsponsored.

- Preheat the oven to 400 degrees F. Fill a large pot with water and bring it to a boil. Then, gather the ingredients to make the vegetable lasagna.
Prep the asparagus by removing the tops (to measure about 1.25 inches). Slice the stems into small pieces. Then, slice the tops in half (lengthwise) to place on top of the finished lasagna right before baking. Prep the broccoli by cutting the crown closest to the florets, and then cutting each large floret into smaller pieces. Lastly, prep the leeks by cutting right where the dark green part meets the light green/white part. Cut that bottom half in half (lengthwise) and slice. Thoroughly wash the sliced leeks in cold water to remove the sand particles. Then, remove the leeks with a spider or sieve.
- Line a large baking sheet with foil. Place the zucchini on the sheet in a pile and season with the oil, salt, pepper, and garlic powder. Roast in the oven for 7-10 minutes, then flip them over and continue to roast for about 5-6 minutes or until golden.
While the zucchini is roasting, add the kale and garlic cloves to the boiling water. Blanch them for about 3-4 minutes until slightly tender but the kale is still vibrant green. Now, remove the zucchini from the oven and set aside to cool.
- Strain out the blanched kale and garlic from the pot and add them to a blender. Add the other items listed in the Kale Sauce ingredients section. Blend everything together until very smooth. (Be careful to watch the pressure from the heat while blending.)
- The kale sauce should be like that of tomato/pasta sauce after it has been blended thoroughly. If it is too thick, just add a little more broth or stock.
- In a large skillet on medium heat, add the oil, leeks, and garlic. Saute for about 2-3 minutes until the leeks have softened. Next, add the frozen kale and bouillon and stir until the kale has defrosted and the bouillon has dissolved. Finally, throw in the broccoli and asparagus stems and stir. Cook the vegetables until they are tender but still vibrant green.
- In a small bowl, mix together all of the ingredients listed under Ricotta Spread.
- In an 8 x 12 baking dish, begin layering the lasagna. First, add some kale sauce to the bottom of the dish. Second, add three pasta sheets of the lasagna. Third, thinly spread the ricotta mixture on the sheets and layer on half of the roasted zucchini. Fourth, add a generous layer of mozzarella and Monterey Jack cheeses.
Repeat these steps for the second layer (sauce, noodles, ricotta, vegetables, grated cheese), but replace the zucchini with the Vegetable Filling. Then, repeat the steps again, alternating back to the zucchini and using the remaining ricotta. (Total of 3 layers).
- The last layer, following the cheese, will be vegetable filling, noodles, sauce, cheese.
- Arrange the asparagus tops on the last cheese layer. Cover the lasagna with foil and bake for 30-35 minutes. Remove the foil and bake an additional 5-7 minutes to brown the cheese.
Ingredients
Directions
- Preheat the oven to 400 degrees F. Fill a large pot with water and bring it to a boil. Then, gather the ingredients to make the vegetable lasagna.
Prep the asparagus by removing the tops (to measure about 1.25 inches). Slice the stems into small pieces. Then, slice the tops in half (lengthwise) to place on top of the finished lasagna right before baking. Prep the broccoli by cutting the crown closest to the florets, and then cutting each large floret into smaller pieces. Lastly, prep the leeks by cutting right where the dark green part meets the light green/white part. Cut that bottom half in half (lengthwise) and slice. Thoroughly wash the sliced leeks in cold water to remove the sand particles. Then, remove the leeks with a spider or sieve.
- Line a large baking sheet with foil. Place the zucchini on the sheet in a pile and season with the oil, salt, pepper, and garlic powder. Roast in the oven for 7-10 minutes, then flip them over and continue to roast for about 5-6 minutes or until golden.
While the zucchini is roasting, add the kale and garlic cloves to the boiling water. Blanch them for about 3-4 minutes until slightly tender but the kale is still vibrant green. Now, remove the zucchini from the oven and set aside to cool.
- Strain out the blanched kale and garlic from the pot and add them to a blender. Add the other items listed in the Kale Sauce ingredients section. Blend everything together until very smooth. (Be careful to watch the pressure from the heat while blending.)
- The kale sauce should be like that of tomato/pasta sauce after it has been blended thoroughly. If it is too thick, just add a little more broth or stock.
- In a large skillet on medium heat, add the oil, leeks, and garlic. Saute for about 2-3 minutes until the leeks have softened. Next, add the frozen kale and bouillon and stir until the kale has defrosted and the bouillon has dissolved. Finally, throw in the broccoli and asparagus stems and stir. Cook the vegetables until they are tender but still vibrant green.
- In a small bowl, mix together all of the ingredients listed under Ricotta Spread.
- In an 8 x 12 baking dish, begin layering the lasagna. First, add some kale sauce to the bottom of the dish. Second, add three pasta sheets of the lasagna. Third, thinly spread the ricotta mixture on the sheets and layer on half of the roasted zucchini. Fourth, add a generous layer of mozzarella and Monterey Jack cheeses.
Repeat these steps for the second layer (sauce, noodles, ricotta, vegetables, grated cheese), but replace the zucchini with the Vegetable Filling. Then, repeat the steps again, alternating back to the zucchini and using the remaining ricotta. (Total of 3 layers).
- The last layer, following the cheese, will be vegetable filling, noodles, sauce, cheese.
- Arrange the asparagus tops on the last cheese layer. Cover the lasagna with foil and bake for 30-35 minutes. Remove the foil and bake an additional 5-7 minutes to brown the cheese.
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Delicious. Very vegetal in a great way! Best veggie lasagna I have ever made.
Yay! So happy to hear that you loved it!