Hi Carolyn Winter Greens Lasagne

[Guest guest]

This sounds wonderful.

We are happy to have you active with us again. Please use recipes from our

recipe files and let us know if you need any help staying on the veg trail.

Smiles

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" creiki " <creiki

Mon, 04 Jan 2010 16:39:49

 

[veg_grp] Winter Greens Lasagne

 

Winter Greens Lasagne

 

You will be seeing more of me on this list.I have been a member for some time

but haven't participated in a while. Was vege, then gradually fell back just

because it was easier. I definitely feel the diferince. This is from a chow

newsletter. I'm looking for more recipes that everyone(meat eaters too) will

enjoy. This fit the bill.

Glad you are all here.

Carolyn

 

 

TIME/SERVINGS

 

Total: 1 hr 35 mins

 

Active: 30 mins

 

Makes: 10 to 12 servings

 

 

 

INGREDIENTS

•2 tablespoons olive oil

•1 medium white onion, medium dice

•3 medium garlic cloves, finely chopped

•2 cups heavy cream

•1 pound red kale, washed, tough stems removed, and coarsely chopped about 10

cups

•1 pound Swiss chard, washed, tough stems removed, and coarsely chopped about 8

cups

• " 1 1/2 cups crème fraîche "

•1 9-ounce box no-boil lasagna noodles

•1 pound fresh ricotta

•2 cups finely grated Parmesan cheese about 5 ounces

INSTRUCTIONS

1.Heat the oven to 400ºF and arrange a rack in the middle. Heat olive oil in a

large pot over medium heat. When oil shimmers, add onion and garlic, season with

salt and freshly ground black pepper, and cook until soft, stirring

occasionally, about 5 minutes.

2.Add cream and a few handfuls of greens and cook, stirring occasionally, until

slightly wilted. Continue adding greens a little at a time until all are

slightly wilted. Cook, stirring occasionally, until greens are tender,

completely wilted, and coated in cream, about 10 minutes. Season with additional

salt and freshly ground black pepper and remove from heat.

3.Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch

baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly.

Using a slotted spoon, scoop 1/3 of the greens mixture from the cream and evenly

spread over the noodles, then cover with 1/3 of the ricotta and 1/4 of the

Parmesan. Repeat to make two more layers, and end with a final layer of noodles

on top. Evenly pour 1/4 cup of the cream over the noodles. Mix together

remaining crème fraîche and Parmesan and spread evenly over top.

4.Cover the lasagne with foil and bake until bubbling and starting to brown,

about 45 minutes. Remove foil and bake until top is browned completely and sauce

is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving.