Lasagne Verdi
INGREDIENTS:
2 c Milk
1 cn Chick broth; (13.75 or 14.5
-oz)
1/4 c Butter or margarine
2 c Chopped onions
1/2 c All-purpose flour
1/2 ts Thyme
1/4 ts Salt
1/2 ts Freshly ground pepper
1/8 ts Ground red pepper
1/8 ts Ground nutmeg
2 10-oz pkgs frozen chopped
-spinach; thawed&squeezed
-dry
1 10-oz pkg frozen mustard
-greens; thawed&squeezed
-dry*
1/2 lb Lasagna noodles; cooked **
2 c Diced baked ham; about 1/2
-lb
1/2 lb Mozzarella cheese; shredded
3/4 c Grated Parmesan cheese
15 oz Ricotta cheese
1/4 c Chopped fresh parsley
2 c Milk
1 cn Chick broth; (13.75 or 14.5
-oz)
1/4 c Butter or margarine
2 c Chopped onions
1/2 c All-purpose flour
1/2 ts Thyme
1/4 ts Salt
1/2 ts Freshly ground pepper
1/8 ts Ground red pepper
1/8 ts Ground nutmeg
2 10-oz pkgs frozen chopped
-spinach; thawed&squeezed
-dry
1 10-oz pkg frozen mustard
-greens; thawed&squeezed
-dry*
1/2 lb Lasagna noodles; cooked **
2 c Diced baked ham; about 1/2
-lb
1/2 lb Mozzarella cheese; shredded
3/4 c Grated Parmesan cheese
15 oz Ricotta cheese
1/4 c Chopped fresh parsley
Notes: * Boerenkool (kale) worked well. ** I didn't cook noodles and it worked fine. (Maybe I spread a spoonful of sauce over bottom?)
Bring milk and chicken broth to boil in saucepan. Melt butter in medium saucepan over medium heat. Add onions and cook until translucent. Stir in flour and cook 2 minutes. Whisk in hot milk mixture, thyme, salt, and spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and greens.
Preheat oven to 400F. Grease 13x9" baking dish. Make single layer of lasagne noodles in dish. Spread half the greens mixture on top. Sprinkle with half the ham, half the mozzarella, and 1/4 cup Parmesan. Drizzle with 1/2 cup sauce. Add layer of noodles; top with remaining greens, ham, mozzarella, 1/4 cup Parmesan and 1/2 cup sauce. Mix ricotta and parlsley; spread over top of lasagne. Top with remaining noodles. Pour remaining sauce over top and sprinkle with remaining Parmesan. (Can be made ahead to this point. Refrigerate up to 3 days.)
1/3 noodles 1/2 greens 1/2 ham 1/2 mozzarella 1/4 cup Parmesan 1/2 cup sauce -
1/3 noodles 1/2 greens 1/2 ham 1/2 mozzarella 1/4 cup Parmesan 1/2 cup sauce Ricotta/parsley -
1/3 noodles Remaining sauce Remaining Parmesan
Bake lasagne uncovered until bubbly and browned, about 40 minutes. Makes 12 servings. Per serving: Cal 335 / Prop 21g / Fat 16g / Carb 27g / Sodium 809 mg / Chol 57mg
Bring milk and chicken broth to boil in saucepan. Melt butter in medium saucepan over medium heat. Add onions and cook until translucent. Stir in flour and cook 2 minutes. Whisk in hot milk mixture, thyme, salt, and spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and greens.
Preheat oven to 400F. Grease 13x9" baking dish. Make single layer of lasagne noodles in dish. Spread half the greens mixture on top. Sprinkle with half the ham, half the mozzarella, and 1/4 cup Parmesan. Drizzle with 1/2 cup sauce. Add layer of noodles; top with remaining greens, ham, mozzarella, 1/4 cup Parmesan and 1/2 cup sauce. Mix ricotta and parlsley; spread over top of lasagne. Top with remaining noodles. Pour remaining sauce over top and sprinkle with remaining Parmesan. (Can be made ahead to this point. Refrigerate up to 3 days.)
1/3 noodles 1/2 greens 1/2 ham 1/2 mozzarella 1/4 cup Parmesan 1/2 cup sauce -
1/3 noodles 1/2 greens 1/2 ham 1/2 mozzarella 1/4 cup Parmesan 1/2 cup sauce Ricotta/parsley -
1/3 noodles Remaining sauce Remaining Parmesan
Bake lasagne uncovered until bubbly and browned, about 40 minutes. Makes 12 servings. Per serving: Cal 335 / Prop 21g / Fat 16g / Carb 27g / Sodium 809 mg / Chol 57mg