Winter Green Lasagna

Name: Winter Green Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps all-purpose flour; 2 garlic cloves, minced; 1 teaspoons ground nutmeg; 1 teaspoon kosher salt; 2 eggs, beaten Grated zest from 1 lemon; 710 milliliters low-fat milk; 4 Tbsps olive oil; 454 grams box no-boil lasagna noodles; 850 grams ricotta; 1 kilograms fresh kale, Swiss chard, spinach, or another fresh green, or five 10-ounce boxes frozen chopped spinach, thawed; 473 milliliters grated Parmesan or Romano, or a combination of the two

The recipe Winter Green Lasagna could satisfy your Mediterranean craving in about 30 minutes. This recipe makes 10 servings with 435 calories, 21g of protein, and 19g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as an affordable main course. If you have ricotta, milk, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It will be a hit at your Winter event. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Greens

Shake

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.

Ingredients you will need

Garlic

Greens

Cooking Oil

Equipment you will use

Pot

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 saute the spinach in 2 tablespoons of the oil and the garlic for about 5 minutes.)

Ingredients you will need

Frozen Spinach

Spinach

Garlic

Salt

Cooking Oil

Remove from heat and set aside to cool. 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.

Ingredients you will need

Olive Oil

All Purpose Flour

Salt

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Cheese

Sauce

Milk

Heat oven to 350 F. Coat a 13-by-9-inch baking pan with cooking spray. Blend the ricotta, eggs, lemon zest, and nutmeg into the greens.

Ingredients you will need

Cooking Spray

Lemon Zest

Ricotta Cheese

Greens

Nutmeg

Egg

Equipment you will use

Baking Pan

Oven

Spread about 1/2 cup of the cheese sauce in the bottom of the baking pan.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Place 3 sheets of pasta on top.

Ingredients you will need

Pasta

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.

Ingredients you will need

Spinach

Cheese

Sauce

Pasta

Equipment you will use

Oven

Aluminum Foil

Remove the foil and cook 15 minutes more or until golden.

Equipment you will use

Aluminum Foil

Let stand 10 minutes before serving. (Can be made up to 1 day ahead. Cover and refrigerate. Reheat in a 325 F oven for 20 minutes or until a knife inserted in the center comes out hot.)

Equipment you will use

Knife