Description
A comforting and wholesome twist on classic lasagne, this Super Greens Lasagne is layered with vibrant vegetables, creamy béchamel, and melty cheese for a truly satisfying meat-free meal.
Ingredients
- Lasagne Sheets: 9–12 sheets, fresh or no-boil
- Fresh Spinach: 5 cups, chopped
- Zucchini: 2 medium, grated
- Kale or Chard: 3 cups, chopped
- Frozen Peas: 1 cup, thawed
- Garlic: 3 cloves, minced
- Olive Oil: 2 tablespoons
- Ricotta Cheese: 1 ½ cups
- Mozzarella Cheese: 1 ½ cups, shredded
- Parmesan Cheese: ½ cup, grated
- Milk: 3 cups, whole milk preferred
- Butter: ¼ cup
- All-Purpose Flour: ¼ cup
- Nutmeg: ¼ teaspoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Set your oven to 375°F (190°C) and lightly oil a 9×13 baking dish.
- Combine Ingredients: In a skillet, heat olive oil over medium heat. Sauté garlic, then add spinach, kale, zucchini, and peas. Season with salt and pepper. Cook until greens are wilted and moisture is mostly evaporated.
- Prepare Your Cooking Vessel: In a saucepan, melt butter, whisk in flour to form a roux, and gradually pour in milk. Stir constantly until thickened. Add nutmeg, salt, and pepper to taste.
- Assemble the Dish: Spread a thin layer of béchamel on the bottom. Add a layer of lasagne sheets, half the greens, dollops of ricotta, mozzarella, béchamel, and a sprinkle of parmesan. Repeat the layers and finish with lasagne sheets, béchamel, mozzarella, and parmesan.
- Cook to Perfection: Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until bubbly and golden.
- Finishing Touches: Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
- Serve and Enjoy: Serve warm with a crisp side salad or garlic bread.
Notes
- Drain greens thoroughly to avoid soggy lasagne.
- Use fresh lasagne sheets to save time and improve texture.
- Add a pinch of red pepper flakes for a gentle kick.
- Let it rest before cutting to maintain clean layers.