Lasagna Verde recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›La Casa Pasta Restaurant›Lasagna Verde Recipe

Lasagna Verde Recipe

Inspired by La Casa Pasta Restaurant
Time2h
Serves24

homemade wheat pasta, layered with spinach, mushrooms, asparagus, carrots, zucchini, ricotta & mozzarella cheeses, topped with marinara & an onion bechamel sauce (24 portions)

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Ingredients

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Lasagna Verde Ingredients

Method

Lasagna Verde Preparation

1

Prepare the Pasta

Mix the wheat flour and eggs in a large bowl until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2

Prepare the Vegetables

Chop the spinach, mushrooms, asparagus, carrots, and zucchini. Sauté in a pan with a little olive oil until tender. Season with salt and pepper.

3

Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Add the chopped onions and cook until soft. Stir in the flour and cook for a minute. Gradually whisk in the milk, stirring constantly until thickened. Season with salt, pepper, and nutmeg.

4

Roll Out the Pasta

Divide the rested dough into smaller sections. Roll out each section into thin sheets using a pasta machine or rolling pin.

5

Assemble the Lasagna

In a large baking dish, spread a layer of marinara sauce. Place a layer of pasta sheets, followed by a layer of the sautéed vegetables, ricotta cheese, and mozzarella cheese. Repeat until all ingredients are used, finishing with a layer of pasta topped with marinara sauce and bechamel sauce.

6

Bake the Lasagna

Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.

7

Serve

Let the lasagna cool for a few minutes before slicing. Serve warm, garnished with fresh herbs if desired.