Creamy Winter Greens Lasagna Recipe

Step by Step Method

Step 1

BACON: Although this is 'meatless,' I occasionally add bacon. Slowly saute/fry 4 slices of bacon until crisp. Once cooled, dice, but reserve the drippings. You can use the drippings along with the olive oil, to saute the vegetables. You can add the bacon to each layer as you make the lasagna. Again, this is optional.

Step 2

VEGETABLE BASE ... In a very large saute pan (I actually use my wok pan for this), add the olive oil, and bring to medium heat. Add the onion, leek, garlic, mushrooms, and a pinch of the red pepper flakes; and, cook 5 minutes, stirring often.

Step 3

To that same pan, add handfuls of the greens to the pan; it may take 2-3 times to get all the greens added - and, season as you go with a little salt and pepper. Once all the greens are added; and lightly wilted; add the cream, a pinch of nutmeg, and continue to cook on medium heat. Cook, uncovered, until the greens are wilted and tender. They will continue to cook in the lasagna; but, you do want them tender before adding them to the dish. This takes about 10 minutes.

Step 4

PASTA ... Cook according to package directions in plenty of salted water. Set the noodles to the side to cool. Note: As mentioned, depending on your plan, you may need 3 or 4 noodles per layer. It just depends on your pan you use. You can use the no boil noodles; but, I really think that the classic noodles work much better in this dish.

Step 5

RICOTTA ... Mix the ricotta, lemon and nutmeg together; and, set to the side. I do this right in the container; no reason to dirty up another dish.

Step 6

Base Layer ... Spread the creme fraiche over the bottom of a 13x9" (or similar size) baking dish, lightly sprayed with a non-stick spray.

Step 7

LAYER #1 ... Add 3-4 noodles to the pan, slightly overlapping to cover the bottom. Depending on your pan, this can take 3 or 4 noodles. My pan takes 4 noodles (it is a hand crafted ceramic dish); but, most 13x9 pans - 3 noodles work well. Then top the noodles with 1/3 of vegetable the mix, spreading it over the noodles. However, use a slotted spoon or spider. We are just adding the vegetables, NOT any cream - the cream will be poured over the entire casserole before baking. Next, add 1/3 of the ricotta mix (2/3 cup), 1/2 cup parmesan cheese; and, 2 tablespoons of bread crumbs. Again, spread it over all the noodles and vegetable mix. OPTION - you can sprinkle a little bacon over the greens on each layer is you want.

Step 8

LAYERS #2 and #3 ... Repeat exactly - noodles, vegetable mix, ricotta, parmesan; and bread crumbs.

Step 9

LAYER 4 ... Finish with the remaining noodles. Then, pour the cream from your vegetable mix over the noodles. Finish with the mozzarella cheese, and parmesan cheese mixed with the remaining bread crumbs.

Step 10

BAKE ... Cover the lasagna with foil, and bake in a 400 degree preheated oven, middle shelf, about 30-35 minutes. Then, remove the foil, and bake another 10 minutes until golden brown and bubbly. Remove from the oven, cover with foil; and, let it rest at least 10-15 minutes before serving.