• Sections
    • Arts & Entertainment
    • Bridal
    • Community
    • Education
    • Fashion
    • Food & Drink
    • Health & Wellness
    • Home & Garden
    • MVMA
    • Perspectives
    • Travel
  • Shop Local
    • Arts & Culture
    • Bridal
    • Community
    • Dining & Cuisine
    • Education
    • Entertainment
    • Fashion
    • Financial & Professional Services
    • Florists, Gift & Specialty Shops
    • Health & Wellness
    • Home & Garden
    • Real Estate
  • Calendar
  • Dining Guide
  • Advertise
  • Login

Merrimack Valley Magazine

  • Arts & Entertainment
  • Community
  • Education
  • Fashion
  • Food & Drink
  • Health & Wellness
  • Home & Garden
  • Perspectives
  • Travel
← Back

Spring Greens Lasagna

Alyson Aiello
photography Adrien Bisson
Published May 8, 2020
Share:

Fresh, flavorful food made fast at home is the new American dream. Like any dream, the first step is believing it’s possible.

Spring Greens Lasagna

Yield: One deep, 9-inch-by-13-inch pan

Ingredients:
Extra virgin olive oil
12 cups loosely-packed and chopped fresh greens (about
1 large bunch of kale or a mix of greens such as Swiss chard, spinach, escarole, mustard greens, baby bok choy)
2 cloves garlic, minced
Kosher salt, cracked black pepper, to taste

Cheese Mixture:
2 pounds whole milk or part-skim ricotta cheese
1 cup Parmesan cheese, plus extra for the top
2 cloves garlic, minced
1/2 teaspoon black pepper
2 large eggs
1/3 cup chopped basil or parsley leaves

1 pound fresh pasta sheets, or cooked lasagna noodles
1 quart of your favorite tomato sauce
3/4 pound shredded mozzarella cheese

 

Directions:

1. Heat the oven to 350 F. Remove the stems from tougher greens and coarsely chop, wash and dry all. Heat a large, shallow skillet over medium-high and, working in batches, add the olive oil, garlic, greens, and salt and pepper to taste. Cook 3 to 5 minutes, or until they are wilted and tender (this will vary with variety). Remove from the heat, cool and squeeze any remaining liquid from the greens (this step can be done up to two days in advance and refrigerated).

2. Combine the ricotta, Parmesan, garlic, black pepper, eggs and basil in a large bowl and blend well. Assemble the lasagna by covering the bottom of the baking dish with a small amount of tomato sauce. Arrange lasagna sheets to cover the bottom completely and spread half of the cheese mixture over the pasta. Scatter with half of the cooked greens and dot with small dollops of tomato sauce. Add mozzarella to lightly cover and repeat the layering process one more time, beginning and ending with the pasta sheets. Cover the top layer of pasta completely with sauce, sprinkle generously with extra Parmesan cheese, and add the remaining mozzarella.

3, Place on a baking sheet and cook for 45 to 55 minutes or until bubbly, brown and set in the center (cover loosely with greased tinfoil if overbrowning). Remove from the oven and allow lasagna to rest for 10 minutes before serving with additional sauce, if desired.

Note: This recipe can be assembled as is or in smaller dishes for individual portions. It also can be prepared ahead and refrigerated uncooked for up to three days, or frozen raw and baked from the freezer (cover frozen lasagna with foil for the first 20 minutes and allow 10 to 15 minutes additional cooking time).

Photo by Adrien Bisson, food styling by Carolyn Grieco

 

 

Share:
Related Articles
12 Days of Holiday Gift Guide – Day 11!
Eight Great: Special Easter Eats Edition
AHI TUNA “NACHOS”
Farmer Dave’s Chunky Apple Cranberry Chutney

Current Issue

Who We Are

mvm is the region’s premier source of information about regional arts, culture and entertainment; food, dining and drink; community happenings, history and the people who live, work, play and make our area great.

  • Facebook
  • Instagram
  • Twitter

Sections

  • Arts & Entertainment
  • Bridal
  • Community
  • Education
  • Fashion
  • Food & Drink
  • Health & Wellness
  • Home & Garden
  • MVMA
  • Perspectives
  • Travel

Links

  • Advertise
  • Subscribe
  • About Us
  • Regular Contributors
  • Privacy Policy
  • Cookie Policy
  • Contact

© Copyright 2021 Merrimack Valley Media Group Inc. All rights reserved.

Orangetheory Fitness Chelmsford @DrumHill / (978) 577-5901

Orangetheory Fitness Methuen @The Loop / (978) 620-5850

Orangetheory Fitness Chelmsford @DrumHill / (978) 577-5901

Orangetheory Fitness Methuen @The Loop / (978) 620-5850

*Valid on new memberships during the month of September 2020.

 

Newsletter Signup

MERRIMACK VALLEY TODAY: Noteworthy. Local. News. (Launching May 2021)
Wellness Wednesdays
Eight Great Things To Do This Weekend (Thursdays)
NoteWorthy - Happenings, Movers & Shakers (Sundays)

Orangetheory Methuen is celebrating it’s one year anniversary with an
Open House, Saturday June 22 from 10 a.m. to 2 p.m.

Join your friends and neighbors to learn more about the fastest growing workout sensation in the nation. Tour the studio. Meet the coaches. Enter to win a 10 pack of classes. The first 20 people who sign up for a free class at the event will receive a free bonus class, no obligation. 

Click here to learn more! 

Click here to schedule your FREE CLASS in Chelmsford @DrumHill / (978) 577-5901
Click here to schedule your FREE CLASS in Methuen @The Loop / (978) 620-5850

*Free Class for first-time visitors and local residents only.