Winter Green Lasagna

Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8-10
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 575 calories
    • Fat 27 g
    • Sat Fat 13 g
    • Cholesterol 115 mg
    • Sodium 694 mg
    • Protein 31 mg
    • Carbohydrate 55 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 611 mg

Ingredients

  1. Check 2 1/2pounds fresh kale, Swiss chard, spinach, or another fresh green, or five 10-ounce boxes frozen chopped spinach, thawed
  2. Check 4tablespoons olive oil
  3. Check 2 garlic cloves, minced
  4. Check 1teaspoon kosher salt
  5. Check 2tablespoons all-purpose flour
  6. Check 3cups low-fat milk
  7. Check 2cups grated Parmesan or Romano, or a combination of the two
  8. Check 2 15-ounce containers ricotta
  9. Check 2 eggs, beaten
  10. Check 1/2teaspoon ground nutmeg
  11. Check 1 16-ounce box no-boil lasagna noodles
  12. Check grated zest from 1 lemon

Directions

  1. If using fresh greens, discard any tough stems and chop the leaves. Rinse and shake gently to remove most but not all of the water. Place 2 tablespoons of the oil in a large stockpot with the garlic and cook over medium-high heat. As soon as the garlic begins to brown, add the greens and toss. Add 1/2 teaspoon of the salt. Cover immediately and cook over medium heat, stirring occasionally, for 10 minutes or until very tender. (If using frozen spinach, press out the liquid, then sauté the spinach in 2 tablespoons of the oil and the garlic for about 5 minutes.) Remove from heat and set aside to cool.
  2. Meanwhile, in a medium saucepan over medium heat, combine the remaining olive oil, the flour, and the remaining salt. Cook, whisking constantly, for about 3 minutes. Add the milk and increase heat to medium-high. Cook, stirring constantly, until the sauce thickens and boils, about 10 minutes. Stir in all but 1/2 cup of the grated cheese.
  3. Heat oven to 350º F.
  4. Coat a 13-by-9-inch baking pan with cooking spray. Blend the ricotta, eggs, lemon zest, and nutmeg into the greens. Spread about 1/2 cup of the cheese sauce in the bottom of the baking pan. Place 3 sheets of pasta on top. Spread on 1/4 of the spinach filling and 1/2 cup sauce, then another 3 sheets of pasta. Make 3 more layers. End with the pasta and sauce, and sprinkle with the remaining cheese. Cover with foil and bake 45 minutes. Remove the foil and cook 15 minutes more or until golden.
  5. Let stand 10 minutes before serving. (Can be made up to 1 day ahead. Cover and refrigerate. Reheat in a 325º F oven for 20 minutes or until a knife inserted in the center comes out hot.)