Winter Greens Lasagna

February 17, 2009


This lasagna is 100% amazing and compared to most lasagnas, quick to make. I modified Chow’s recipe a bit here so it has a greater greens to cheese ratio. This will make your heart pitter patter, I promise.

Winter Greens Lasagna:

2 tablespoons olive oil
1/2 medium white onion, medium dice
1 leek, medium dice
3 medium garlic cloves, finely chopped
2 cups heavy cream
2 pound red kale, washed, tough stems removed, and coarsely chopped
1 pound Swiss chard, washed, tough stems removed, and coarsely chopped
1 1/2 cups crème fraîche or sour cream
1 (9-ounce) box no-boil lasagna noodles
1 pound fresh ricotta
1 cup finely grated Parmesan cheese

Heat the oven to 400ºF and arrange a rack in the middle. Heat olive oil in a large pot over medium heat. When oil shimmers, add onion, leek, and garlic. Season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes.

Add cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted. Continue adding greens a little at a time until all are slightly wilted. Cook, stirring occasionally, until greens are tender, completely wilted, and coated in cream, about 10 minutes. Season with additional salt and freshly ground black pepper and remove from heat.

Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly. Using a slotted spoon, scoop 1/3 of the greens mixture from the cream and evenly spread over the noodles, then cover with 1/3 of the ricotta and 1/4 of the Parmesan. Repeat to make two more layers, and end with a final layer of noodles on top. Evenly pour 1/4 cup of the cream over the noodles. Mix together remaining crème fraîche and Parmesan and spread evenly over top.

Cover the lasagne with foil and bake until bubbling and starting to brown, about 45 minutes. Remove foil and bake until top is browned completely and sauce is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving.


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