Lasagna Verde
Recipes Italian Main Dish Vegetarian
Description
This yummy lasagna is different because it's not made with a red sauce. It's chock full of healthy veggies, like spinach, peas and asparagus.
Ingredients
4 oz. lasagna noodles (about 8 sheets)
2 t. olive oil
2 lb. spinach, well washed
32 oz. part-skim ricotta cheese
2 eggs, beaten
1 T. garlic, finely chopped
1 t. lemon zest from 1 lemon
¼ t. grated nutmeg
2 c. (10 oz.) frozen peas
2 c. (8 oz.) asparagus, cut in ½ inch pieces
½ c. (2 oz.) grated Parmigiano cheese
8 oz. grated mozzarella cheese, divided
Directions
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Bring a large pot of well salted water to a boil. Cook lasagna noodles al dente according to package directions; drain; toss with olive oil; set aside.
Preheat oven to 350 degrees.
Place spinach in a large pot over medium heat. If spinach is still wet, cover pot and wilt. If dry, add ¼ c. water to the pot, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop spinach; squeeze out excess liquid.
Place chopped spinach in a large bowl with ricotta cheese, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano cheese and half of the mozzarella cheese. Season with salt and pepper.
Place half of the noodles on the bottom of a 9 x 13 inch pan; top with half of the ricotta mixture; repeat with remaining noodles and ricotta mixture. Spread remaining mozzarella cheese over the top.
Bake about 30 minutes or until heated through.
8 servings.