Winter Green Lasagna

Winter Green Lasagna
Photo by Miki Duisterhof


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

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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