Lasagne Verde

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is my favourite lasagne dish, which I sometimes make on my birthday, as it takes advantage of the summer pea crop. It serves 10-12 people, so is ideal for a big dinner party.


  • 900 g/2 lb spinach leaves
  • 900 g/2 lb fresh peas, shelled
  • 450 g/1 lb courgettes/zucchini, sliced
  • 300 ml/10 fl oz/ cups single/light cream
  • 12-14 lasagne sheets, boiled and drained
  • 225 g/½ lb/2 cups Parmesan cheese, grated
  • 225 g/½ lb/2 cups Gruyère cheese, grated
  • freshly ground black pepper
  • 225 g/½ lb/2 cups mature/sharp Cheddar cheese, grated
  • 300 ml/10 fl oz/ cups béchamel sauce


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Chop and cook the spinach without water over a very low flame for about 5 minutes. Drain and reserve the liquid for the cheese sauce. Boil the peas and steam the courgettes/zucchini above them. Add the courgettes/zucchini to the spinach. Blend the peas to a thin purée with the cream. Butter a shallow dish and line the bottom and sides with lasagne. Add half the Parmesan and Gruyère to the spinach mixture, stir well then pour over the lasagne. Now pour the pea purée over the top and season with black pepper. You will not need salt because of the Parmesan. Place another layer of lasagne over the top. Make a béchamel sauce then add all the remaining cheese and spinach liquid. Leave to cool, then pour over the pasta. Bake for about 30 minutes or until the top is brown.