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Good Housekeeping published a recipe for a tall, layered green lasagna that makes 10 servings and takes 3 hours 15 minutes. It combines pasta, leeks and a ricotta filling with a spinach-basil béchamel, then bakes the dish until browned; the recipe advises against no-boil noodles and recommends a 30-minute rest before serving.
Good Housekeeping has published a green lasagna recipe designed to serve 10, with a stated total preparation and cooking time of 3 hours 15 minutes. The dish layers pasta, tender leeks and a ricotta mixture with a vivid spinach-and-basil béchamel, making it a substantial option for a shared meal or special gathering.
The recipe calls for 1½ pounds of fresh lasagna noodles, four leeks, two pounds of whole-milk ricotta and one pound of mozzarella. Its green sauce starts as a shallot-and-garlic béchamel: butter, flour and warmed milk are cooked together, then blended with baby spinach and fresh basil. Pecorino Romano, parsley, eggs and chopped basil go into the ricotta filling.
To assemble it, the recipe uses a 3-inch-deep, 9-by-13-inch baking dish. Green sauce is spread across the bottom, followed by pasta, ricotta mixture, cooked leeks and more sauce; the layers are repeated and finished with pasta, sauce and the remaining cheeses. The lasagna bakes covered at 400°F for 30 minutes, then uncovered for 18 to 20 minutes, with a short high-heat broil at the end to brown the top.
Good Housekeeping says to let the baked lasagna rest for 30 minutes before serving. It advises cooking the noodles according to package directions and transferring them to ice water to stop cooking. The recipe specifically recommends against no-boil noodles; if fresh noodles are unavailable, it says to use dried noodles and cook them according to their package directions.
A Make-Ahead Centerpiece for Sharing
The recipe is framed around a practical hosting challenge: preparing a large, layered main dish without leaving every task until serving day. Good Housekeeping says several components can be prepared one day ahead: cook the noodles, lightly coat them with olive oil and refrigerate them in an airtight container; cook the leeks; and mix the ricotta filling. The leeks and filling should be refrigerated separately, according to the recipe.
That advance work leaves the green béchamel, assembly and baking for the following day. The three-hour-and-15-minute total still signals a relatively involved recipe, and the 30-minute post-baking rest adds time before the dish can be served. For readers planning a gathering, the key appeal is a ten-serving meal with some preparation steps that can be split across two days.
The recipe also builds its color and flavor into the sauce rather than relying only on a topping. Blending spinach and basil into béchamel creates the green layer, while leeks, ricotta and several cheeses supply the other parts of the dish. The description calls the result a showstopper, but that is the publication’s characterization; the source does not provide reader testing, ratings or nutritional information to quantify how it performs.
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How the Green Layers Come Together
This is a recipe publication, not a report of a restaurant launch, food-safety alert or new culinary study. The supplied Good Housekeeping material presents ingredients, preparation steps and a serving suggestion. It gives the yield as 10 servings and the total time as 3 hours 15 minutes, but the supplied excerpt does not include a publication date.
The recipe’s sequence matters to the finished texture: pasta sheets are cooked before assembly, leeks are softened separately, and the béchamel is cooled before it is blended with the greens. The layered dish is then baked covered before the foil is removed to brown the top. The final broil is brief—one to three minutes, depending on the broiler—so the recipe directs cooks to watch for golden spots.
For a wine pairing, Good Housekeeping suggests a Vermentino from Tuscany’s coastal Maremma, describing its acidity and floral, citrus and herb notes as a match for the creamy lasagna and green ingredients. That pairing is a recommendation, not a required part of the recipe. The source also lists a specific 2025 Vermentino for purchase; no independent review of the wine is included in the material provided.
“Layers and layers of cheesy, creamy goodness”
— Good Housekeeping recipe description
Details the Recipe Does Not Give
The supplied source does not state when the recipe was published, provide nutrition facts or list reader ratings. It also does not give a tested substitution for the fresh basil, spinach, dairy products or eggs. The ingredient list includes milk, ricotta, mozzarella and Pecorino Romano, as well as eggs and wheat-based pasta and flour; readers managing allergies or dietary restrictions would need to check product labels and seek appropriate substitutions rather than assume the recipe is suitable as written.
The recipe specifies baking temperatures and resting time, but the supplied instructions do not state an internal temperature for the completed dish or give separate guidance for cooling and storing leftovers. The suggested advance preparation is limited to noodles, leeks and ricotta filling, which the source says to refrigerate; it does not spell out a longer storage timetable.
Prepare, Bake and Serve
The next steps for anyone making the recipe are to gather the listed ingredients, cook the noodles and leeks, mix the ricotta filling and prepare the green béchamel before layering the dish. Cooks following the make-ahead tip can refrigerate the cooked noodles in an airtight container after lightly coating them with olive oil, and store the leeks and filling separately.
On serving day, the assembled lasagna bakes at 400°F, first covered and then uncovered, before a brief broil. It should stand for 30 minutes after baking, according to Good Housekeeping. The source’s next audience-facing step is reader feedback: it invites people who make the recipe to comment, but no review results or later updates are included in the supplied material.
Key Questions
How many people does the green lasagna serve?
Good Housekeeping lists a yield of 10 servings.
How long does the recipe take?
The stated total time is 3 hours 15 minutes. The baked lasagna also rests for 30 minutes before serving, and the source does not separately clarify how that rest is counted in the total.
Can I use no-boil lasagna noodles?
Good Housekeeping advises against no-boil noodles. It recommends fresh noodles or dried noodles cooked according to package directions.
Can parts of the recipe be made ahead?
Yes. The recipe says the noodles, cooked leeks and ricotta filling can be prepared a day ahead. It says to coat the noodles lightly with olive oil and refrigerate them in an airtight container, and to refrigerate the leeks and filling separately. Make the green béchamel, layer and bake the lasagna the next day.
What allergens are in the listed ingredients?
The ingredients include wheat in the pasta and flour, milk in the béchamel and cheeses, and eggs in the ricotta filling. Check labels for packaged ingredients and do not assume the recipe is free of other allergens or cross-contact risks.
Source: goodhousekeeping.com
