Green Lasagna with Béchamel (no ricotta)
Updated Jun 14, 2026
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This Green Lasagna with Béchamel is a vibrant, flavor-packed twist on traditional lasagna. Layers of creamy béchamel, green basil-spinach sauce, Italian sausage, sweet leeks, and fresh mozzarella come together for a rich and satisfying dinner that feels perfect for spring and summer.
If you enjoy lasagna recipes, be sure to try my Traditional Lasagna with Béchamel, One Pan Deconstructed Lasagna Orzo, or Creamy Lasagna Soup next.
🐝 Quick Look: Green Lasagna with Béchamel
- What it is: A ricotta-free lasagna layered with creamy béchamel, basil-spinach sauce, Italian sausage, sweet leeks, and fresh mozzarella.
- Why you’ll love it: This fresh take on lasagna swaps red sauce for a vibrant green sauce that’s incredibly fresh and flavorful.
- Time: About 2 hours total, including prep, cooking, baking, and resting.
- Main ingredients: Italian sausage, leeks, spinach, peas, basil, crème fraîche, mozzarella, Parmesan, and lasagna sheets.
- Best for: Spring and summer dinners, entertaining, or meal prep.
Why You’ll Love This Recipe
- Fresh and seasonal: Peas, spinach, basil, and leeks give this lasagna a bright spring and summer twist.
- Creamy, no ricotta: Rich béchamel and crème fraîche create silky layers without ricotta. If you love béchamel, try my Lasagna with Béchamel.
- Packed with flavor: Italian sausage, fresh mozzarella, and basil make every bite rich and satisfying.
- Great for entertaining: Assemble ahead and bake before serving. Pair with a Summer Peach Salad or Cantaloupe and Prosciutto Salad.
- A unique comfort food: If you enjoy cozy pasta recipes, try my Pasta alla Vodka or French Onion Mac and Cheese.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Lasagna Sheets: Keep things nice and simple by using these no-boil lasagna noodles! Add them to the baking dish raw and they’ll cook in the oven.
- Italian Sausage: I used mild Italian pork sausage for this recipe. Like spice? Swap with hot Italian pork sausage. You could also use another type of meat such as chicken sausage.
- Crème Fraîche: Adds richness and a subtle tang to the green sauce. If needed, full-fat sour cream can be substituted, though crème fraîche creates the smoothest texture.
Tips and Substitutions
- Skip the ricotta: This lasagna uses béchamel, a creamy white sauce made from butter, flour, and milk, for silky layers and rich flavor.
- Use no-boil lasagna sheets: No-boil noodles simplify assembly and cook perfectly in the oven. If using traditional lasagna noodles, boil them according to package directions before assembling.
- No wine? Substitute an equal amount of chicken broth or water when deglazing the leeks.
- Make it vegetarian: Omit the Italian sausage and substitute sautéed mushrooms such as cremini or shiitake for a hearty vegetarian version.
- Use fresh mozzarella: Fresh mozzarella creates the creamiest texture, but be sure to pat it dry if it seems particularly wet.
How to Make Green Lasagna
See below for step-by-step visuals of each layer. See the recipe card for full instructions and exact amounts.
- Cook the crumbled Italian sausage and sliced leeks.
- Make the béchamel sauce.
- Make the green basil-spinach sauce.
- Assemble and bake the lasagna.
How to Assemble the Lasagna
Step 1: Spread a thin layer of béchamel in the baking dish and top with 4 no-boil lasagna sheets.
Step 2: Spread ⅓ of the béchamel and ½ of the green sauce over the noodles.
Step 3: Top with ½ of the sausage and ½ of the leeks.
Step 4: Sprinkle with 4 ounces torn mozzarella and ⅓ of the Parmesan.
Step 5: Repeat Steps 2–4 once more. Top with the remaining 4 lasagna sheets, remaining béchamel, 8 ounces mozzarella, and remaining Parmesan.
Step 6: Bake uncovered for 40–45 minutes until golden and bubbling. Let rest for at least 20 minutes before slicing.
Green Lasagna FAQs
Can I make this green lasagna ahead of time?
Yes. Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed when ready to serve.
Can I use regular lasagna noodles instead of no-boil noodles?
Yes. Cook the noodles according to package directions before assembling the lasagna. This recipe was developed using no-boil noodles, which absorb moisture from the sauces as the lasagna bakes.
What can I substitute for crème fraîche?
Full-fat sour cream is the best substitute. It provides a similar creamy texture and slight tang in the green sauce.
Can I make green lasagna vegetarian?
Yes. Omit the sausage or replace it with sautéed mushrooms for a hearty vegetarian version.
More Green Recipes to Try
Green Lasagna with Béchamel (no ricotta)
A vibrant green lasagna that's perfect for warmer spring and summer weather. It skips the ricotta and instead layers creamy béchamel, green basil-spinach sauce, savory sausage crumbles, sweet leeks, and torn fresh mozzarella.
Equipment
Ingredients
- 1 pound Ground Italian Pork Sausage
- 2 large Leeks, white and light green parts only, halved lengthwise and thinly sliced
- ¼ cup Dry White Wine
- 12 No-Boil Lasagna Sheets
- 16 ounces Fresh Mozzarella Cheese, roughly torn
- ½ cup Parmesan Cheese, grated
Béchamel Sauce
- 5 tablespoons Unsalted Butter, about 70 grams
- ½ cup All Purpose Flour, about 70 grams
- 5 cups Milk, I used 2%
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
Green Sauce
- 1 teaspoon Extra Virgin Olive Oil
- 3 cloves Garlic, smashed
- 1 cup Peas
- 10 ounces Baby Spinach
- 1 cup Fresh Basil, loosely packed (about 25 grams)
- ½ cup Crème Fraîche
- 1 teaspoon Kosher Salt, plus more to taste
- ½ teaspoon Black Pepper, plus more to taste
- ½ cup Water, plus more as needed
Instructions
Sausage and Leeks
- Cook sausage: In a large pan over medium-high heat, cook sausage for 8-10 minutes, breaking it into crumbles, until browned and crispy. Transfer to a bowl, leaving the rendered fat in the pan.
- Cook leeks: Add leeks to the pan and cook for 8-10 minutes, stirring often, until softened and lightly caramelized.
- Deglaze: Add white wine and scrape up any browned bits. Cook for 2-3 minutes until most of the liquid has evaporated. Transfer leeks to a bowl.
Béchamel Sauce
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly, until smooth and slightly nutty smelling with no visible dry flour remaining.
- Add milk: Slowly whisk in about ½ cup of the milk until smooth. Gradually whisk in the remaining milk. Bring to a gentle boil, then reduce heat to medium and cook for 10-15 minutes, whisking often, until thick enough to coat the back of a spoon.
- Season: Once thickened, stir in the salt, black pepper, and nutmeg. Remove from heat.
Green Sauce
- Cook greens: In the same large pan used for the sausage and leeks, heat the olive oil over medium heat. Add the garlic, peas, and a handful of spinach. As the spinach wilts, continue adding more spinach until it has all been added. Cook for 3–5 minutes total, stirring frequently, until the spinach is fully wilted.
- Blend: Transfer the spinach mixture to a blender. Add the basil, crème fraîche, salt, and pepper. Blend until smooth.
- Adjust consistency: Add ½ cup water and blend until smooth and pourable. Taste and adjust seasoning as needed. Add additional water, 1–2 tablespoons at a time, if the sauce is too thick.
Assemble and Bake Lasagna
- Preheat oven: Preheat oven to 400°F.
- First layer: Spread a thin layer of béchamel in a 9×13-inch baking dish. Top with 4 no-boil lasagna sheets, ⅓ of the remaining béchamel, half of the green sauce, half of the sausage and leeks, 4 ounces mozzarella, and ⅓ of the Parmesan.
- Second layer: Repeat with 4 no-boil lasagna sheets, ⅓ of the remaining béchamel, the remaining green sauce, the remaining sausage and leeks, 4 ounces mozzarella, and ⅓ of the Parmesan.
- Final layer: Top with the remaining 4 lasagna sheets, remaining béchamel, remaining 8 ounces mozzarella, and remaining Parmesan.
- Bake: Place the baking dish on a sheet pan to catch drips and bake uncovered for 40–45 minutes, until golden and bubbling. Broil for 2–3 minutes, if desired, for a deeper golden top.
- Rest: Let the lasagna rest for at least 20 minutes before slicing. Garnish with fresh basil and additional Parmesan, if desired.
Video
Notes
- Leeks: Use only the white and light green parts of the leeks. After slicing, rinse thoroughly in a colander, as dirt is often trapped between the layers.
- Sausage: Ground Italian sausage works best. If using sausage links, remove the casings before cooking. Mild or hot Italian sausage both work well.
- White Wine: Substitute an equal amount of chicken broth or water if preferred.
- Lasagna Sheets: This recipe was developed using no-boil lasagna sheets. If using traditional lasagna noodles, boil according to package directions before assembling.
- Peas: If using frozen peas, thaw or rinse under warm water before adding to the skillet.
- Crème Fraîche: Crème fraîche adds richness and a slight tang to the green sauce. Full-fat sour cream can be substituted if needed.
- Mozzarella: Fresh mozzarella can vary in moisture level. If it seems very wet, pat it dry with paper towels before assembling the lasagna.
- Make Ahead: Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 556kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 92mg, Sodium: 1102mg, Potassium: 585mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3308IU, Vitamin C: 15mg, Calcium: 436mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is one of my favorite pasta recipes! It’s a perfect warm-weather twist on classic lasagna. I hope you enjoy!
Could u freeze this once assembled?
I haven’t tested with this recipe so I can’t say for sure. It typically works to freeze assembled lasagna for several months .
Love it! Very good and the recipe is actually very simple to put together.
Thank you for trying the recipe and leaving a review! I’m so glad you enjoyed the recipe and found it simple to make!
Soooo amazing! Everyone loved it! I used shredded chicken because I didn’t have pork and it was delicious. Will definitely try with sausage next time! Thank you for sharing this gem. The green sauce stole the show!
Wow thank you so so much for this glowing review! I love the idea of adding shredded chicken. I will have to try it 🙂