Spring (or Summer) Greens Lasagna
This tastes pretty much like a normal lasagna but you can use a LOT of greens in it. To get 8 cups of packed greens, I used 1 bag of HVF saute greens, plus some romaine lettuce, a few radish tops--you get the idea--whatever green stuff you need to use up. Do try to chop the greens up somewhat fine so that they aren't stringy. As I mentioned before I throw mine in the food processor and pulse a few times. You need to do this in batches and don't let them turn to mush.
1 box no-boil lasagna noodles (I didn't use the whole box)
2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, saute mix, chard, beet or turnip tops, even romaine lettuce works)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano (fresh herbs are good if they're in season)
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
4 cups organic tomato-based pasta sauce
1 cup ricotta cheese
8 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmesan cheese
1. Try to make this the day before you want to eat it because it gives the noodles a chance to soften.
2. Heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent. Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.
4. Spread 2-3 tablespoons of sauce on the bottom of a 9 x 13 x 2-inch baking dish. Layer half the noodles on top. Its OK to break them to cover the bottom of the dish. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmesan. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmesan.
5. Cover with aluminum foil and let rest overnight. Add about 1 cup water, if it looks a little dry.
6. Preheat oven to 375 degrees and bake for about 40 minutes leaving covered. Remove the foil and bake about 15 minutes more or until the top is brown and it looks bubbly.
7. Let rest for 5 minutes before slicing.
Adapted from care2.com
Note: If you want to cut down on the fat calories a bit, reduce the amount of cheese. It will still taste good and people won't really notice.
1 box no-boil lasagna noodles (I didn't use the whole box)
2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, saute mix, chard, beet or turnip tops, even romaine lettuce works)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano (fresh herbs are good if they're in season)
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
4 cups organic tomato-based pasta sauce
1 cup ricotta cheese
8 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmesan cheese
1. Try to make this the day before you want to eat it because it gives the noodles a chance to soften.
2. Heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent. Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.
4. Spread 2-3 tablespoons of sauce on the bottom of a 9 x 13 x 2-inch baking dish. Layer half the noodles on top. Its OK to break them to cover the bottom of the dish. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmesan. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmesan.
5. Cover with aluminum foil and let rest overnight. Add about 1 cup water, if it looks a little dry.
6. Preheat oven to 375 degrees and bake for about 40 minutes leaving covered. Remove the foil and bake about 15 minutes more or until the top is brown and it looks bubbly.
7. Let rest for 5 minutes before slicing.
Adapted from care2.com
Note: If you want to cut down on the fat calories a bit, reduce the amount of cheese. It will still taste good and people won't really notice.
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