Soft Layers of Spring: Green Lasagne

A silky spring lasagne layered with spinach pasta, zucchini, leeks, Swiss chard, lemon zest, Fontina, Gruyère, and béchamel.

There are lasagnes that sit heavy on the table and then there are the ones that somehow disappear quietly, piece by piece, while everyone keeps going back for “just a little more.” This is the second kind.

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I made this originally around Easter, wanting something green, soft, and comforting without feeling overly rich. The layers are delicate but deeply flavorful with silky leeks, roasted zucchini, spinach pasta, Swiss chard, Fontina, Gruyère, and a light béchamel finished with lemon zest that wakes everything up. It feels luxurious without crossing into heaviness.

I built this one around some of my favorite green things. Some are rooted in childhood memory, others are ingredients I fell in love with along the way, but together they felt like spring tucked between sheets of spinach pasta. It is soft, silky, gently rich, and bright in all the right places. A little lemon zest wakes up the richness, and a touch of Gruyère brings just enough nuttiness to play against the Fontina, which still does the beautiful, traditional work of melting softly into the layers.

Green Lasagne

Serves 12

This is a lasagne meant for a crowd, because to me, lasagne has always felt like food made for gathering. That said, you can easily halve the recipe, or assemble it in two smaller pans and freeze one for another night when you want something beautiful waiting for you.

Spinach Pasta Dough

• 225 g baby spinach, wilted and squeezed dry (8 oz.)

• 3 large eggs

• 1 egg yolk

• 500 g “00” flour (18 oz.)

Filling

• 4 small zucchini, about 15 cm long (about 6 inches)

• 455 g baby spinach (16 oz.)

• 1 bunch Swiss chard

• 3 large leeks, thinly sliced

• 60 g butter (4 Tbs.)

• 455 g mild Fontina, grated (1 lb.)

• 170 g Gruyère, grated (6 oz.)

• Parmigiano Reggiano, grated, for layering

• Zest of 1 lemon

Béchamel

• 1 L whole milk (1 qt.)

• 100 g unsalted butter (3.5 oz.)

• 100 g flour (3.5 oz.)

• Freshly grated nutmeg

• Salt and pepper q.b.

Instructions:

Make the Pasta Dough:

1. Prepare Spinach: Sauté the spinach until wilted and soft, then squeeze out as much liquid as possible. Add the spinach, eggs, and egg yolk to a food processor and blend until smooth. The egg and spinach mixture should weigh about 285 g. The liquid ratio for this recipe should be approximately 1.75 g of flour per gram of egg mixture.

2. Start the Dough: Mound the “00” flour on your work surface and create a well in the center. Pour in the spinach and egg mixture and gradually begin incorporating the flour from the edges using a fork.

3. Bring the Dough Together: Once the center is thick enough that the liquid will no longer run, use a dough scraper to continue folding and pressing the flour into the wet mixture until a shaggy dough forms.

4. Knead the Dough: Knead the dough by hand for about 5 to 10 minutes until smooth and elastic. Wrap tightly and allow to rest for at least 30 minutes. Prep the vegetables while you wait.

5. Roll Out Pasta: Roll the dough into sheets using the thinnest or second thinnest setting on your pasta sheeter. Cut into strips about 12 inches long.

6. Cook the Pasta: Bring a large pot of salted water to a boil. Cook 2 sheets of pasta at a time for about 30 seconds, then transfer to cold water and lay flat on towels to dry. Keep the sheets separated with damp towels to prevent sticking.

Prepare the Vegetables:

1. Roast the Zucchini: Preheat the oven to 425°F. Slice the zucchini lengthwise into thin strips. Lightly salt and allow them to sit for about 20 to 30 minutes to release excess moisture. Pat dry thoroughly, then roast until lightly golden around the edges. This step helps prevent the lasagne from becoming watery.

2. Prepare the Leeks: Slice the leeks thinly and wash thoroughly to remove any grit hiding between the layers. Melt the butter in a large sauté pan and cook the leeks slowly over medium low heat until silky and soft, about 20 minutes. You want them to be soft and deliciously caramelized. Don’t rush this part.

3. Prepare the Greens: Remove and discard the thick stalks from the Swiss chard. Sauté the Swiss chard leaves just until wilted and softened, then set aside. In a separate pan, sauté the spinach until wilted. Season both lightly with salt and pepper. Allow the greens to cool slightly, then squeeze out any excess moisture before layering into the lasagne.

Make the Béchamel:

1. Heat the Milk: Warm the milk over medium low heat until hot but not boiling.

2. Make the Roux: In a separate saucepan, melt the butter and add the flour, whisking continuously over medium heat for about 3 to 5 minutes to cook out the raw flour taste without allowing the roux to brown.

3. Combine and Thicken: Gradually add the warm milk to the roux, whisking constantly until smooth and slightly thickened. Continue cooking for several minutes until the sauce coats the back of a spoon. Stir in salt, pepper, and freshly grated nutmeg. Be careful with the nutmeg because it can overpower the sauce quickly.

Assemble & Bake the Lasagne:

1. Layer the Ingredients: Reduce the oven temperature to 375°F. Spread a thin layer of béchamel on the bottom of the baking dish. Add a layer of pasta, intentionally wrinkling it slightly to create little folds that capture the sauce and cheese. Dot with béchamel, then scatter the zucchini, leeks, spinach, and Swiss chard evenly over the pasta. Top with Fontina, Gruyère, and a light sprinkle of Parmigiano Reggiano. Finish with a light grating of fresh lemon zest over the vegetables. Repeat until the dish is filled just shy of the top.

2. Top and Bake: Finish with a final layer of pasta topped with béchamel, Gruyère, Fontina, and Parmigiano Reggiano. Cover loosely with foil and bake for about 35 to 40 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until bubbling and deeply golden on top.

Allow the lasagne to rest for at least 20 minutes before slicing and serving. The layers settle as it rests, making the lasagne easier to cut and even better to eat.

Featured Wine

The pairing for this lasagne landed in the Southern Rhône with the Domaine La Florane À Fleur Visan Côtes du Rhône Villages Blanc, a wine that felt almost tailor made for the dish. Produced in the village of Visan in the southern Rhône Valley, the wine comes from an area better known for reds, yet some of the region’s most quietly compelling whites emerge from these warm, windswept vineyards planted among limestone and clay soils. The Rhône is often associated with richer white wines, but this bottle leaned toward freshness and texture rather than oak or heaviness, which made it especially beautiful alongside the silky layers of béchamel, greens, and Fontina.

The blend is built from traditional Rhône white varieties, primarily Grenache Blanc along with portions of Marsanne and Roussanne. Grenache Blanc brings body and soft orchard fruit while maintaining a subtle mineral edge. Marsanne contributes texture and gentle richness, and Roussanne adds lift, floral nuance, and acidity without becoming overly aromatic. Unlike heavily oaked Chardonnay, which can sometimes double down on creaminess in a dish like this, these Rhône varieties create balance. They mirror the luxurious texture of the lasagne while still keeping the palate awake.

What made the pairing work so seamlessly was the restraint in the winemaking. There was no aggressive oak, no buttery weight, and no overt perfume fighting with the vegetables or lemon zest in the béchamel. Instead, the wine carried notes of citrus, white peach, soft herbs, and crushed stone with enough texture to stand beside the Gruyère and Fontina while still feeling bright against the spinach, Swiss chard, and leeks. The slight mineral tension running through the finish kept the entire plate from ever feeling heavy.

This is the kind of pairing that reminds me that not every memorable wine dinner needs to revolve around rarity or prestige. Sometimes the best pairings are simply about harmony. The wine did not overpower the dish or demand attention for itself. It slipped naturally into the meal, lifting each bite and quietly encouraging another forkful, then another sip.

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