Winter Green Lasagna

Winter Green Lasagna
Photo by Miki Duisterhof


  • 4 tablespoons olive oil
  • 1 16-ounce box no-boil lasagna noodles
  • 3 cups low-fat milk
  • 2 eggs, beaten Grated zest from 1 lemon
  • ½ teaspoon ground nutmeg
  • 2 cups grated Parmesan or Romano, or a combination of the two
  • 2 garlic cloves, minced
  • + 4 more ingredients
    • 2 15-ounce containers ricotta
    • 2 tablespoons all-purpose flour
    • 1 teaspoon kosher salt
    • 2 ½ pounds fresh kale, Swiss chard, spinach, or another fresh green, or five 10-ounce boxes frozen chopped spinach, thawed

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. 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. Ad...

View full recipe at My Recipes


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