Lasagna with Greens and Cheese
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
12
Description
Lasagna with Greens and Cheese
Ingredients
- Butter - 3 tablespoons
- All-purpose flour - 3 tablespoons
- Whole Milk - 3 cups
- Grated Parmesan cheese - 9.9 oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Ready dry lasagna sheets - 12.7 oz
- Olive Oil - ¼ cup
- Minced garlic - 4 cloves
- Leafy greens - 2 bunches
- Tuscan kale - 10.6 oz
- Ricotta cheese - 31.7 oz
- Large eggs - 2 pieces
- Thyme leaves - to taste
- Lemon Zest - 1 teaspoon
- Mozzarella Cheese - 8.5 oz
Step by Step guide
Step 1
Heat the butter in a skillet over medium heat until it foams. Continuously stir in the flour and cook, stirring, for about 1 minute.
Step 2
Add 1 cup of milk, stirring continuously until smooth; gradually add the remaining milk in the same manner.
Step 3
Bring to a boil and simmer for about 6-8 minutes until thickened, whisking continuously.
Step 4
Remove from heat and stir in the Parmesan until smooth; season with salt and pepper.
Step 5
Preheat the oven to 180˚C.
Step 6
Boil the lasagna sheets in boiling water, stirring occasionally, for 2 minutes less than the package instructions: the sheets should be almost al dente to prevent overcooking during baking.
Step 7
Drain the sheets in a colander and spread them on a lightly oiled baking sheet; turn them a few times on the sheet to coat with oil (this will make them easier to work with and prevent sticking).
Step 8
Meanwhile, heat ¼ cup of oil in a large skillet over medium heat. Add the garlic and sauté, stirring continuously, for about 1 minute until fragrant.
Step 9
Add a handful of greens and sauté for about 5 minutes, stirring and adding more greens as the previous batch cooks; season with salt and pepper.
Step 10
Combine the ricotta, eggs, thyme, and lemon zest in a medium bowl; season with salt and pepper.
Step 11
Grease a baking dish measuring 32.5 x 22.5 cm with a little oil.
Step 12
Layer the sheets on the bottom of the dish; trim them as necessary.
Step 13
Spread a thin layer of 1/3 of the ricotta mixture over the sheets, then evenly distribute 1/3 of the prepared greens.
Step 14
Pour 1/3 of the béchamel sauce over the greens, spreading evenly. Add another layer of sheets.
Step 15
Repeat the same steps, starting with layering the sheets and ending with the béchamel sauce. Finish with a layer of sheets and béchamel sauce. Top with pieces of mozzarella.
Step 16
Bake the lasagna for 45-50 minutes until the sauce bubbles and the top layer starts to turn golden brown. Let cool for about 20 minutes before serving.
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