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© Lillys-Table.com Photo of Spring Verde Lasagna
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Spring Verde Lasagna

from Spring Verde Lasagna with Carrot Dressed Arugula, the Week of March 20, 2016.
View the previous recipe for this meal.

Spring is a time where the weather may start to be warming but the evenings are still brisk enough for a bit of comfort food. The richness of the dairy in this dish is balanced by the freshness of the bright green vegetables of spring. Any fresh green veggie will be right at home in these creamy, baked layers.

Ingredients

  • 2 tablespoons butter, unsalted
  • 3 tablespoons flour, rice or all-purpose
  • 1 teaspoon salt
  • 2 cups milk
  • 1 lb spinach, or other dark leafy greens
  • 1 lb ricotta cheese
  • 1 cup peas, fresh or frozen
  • 1 cup artichoke heart, fresh or frozen
  • 2 cloves garlic, finely minced
  • 1 package lasagna noodles, or gluten-free noodles
  • 1 tablespoon lemon-zest, optional
  • 2 tablespoons fresh herbs, such as basil, sage, mint, or parsley
  • 8 ounces fresh mozzarella, thinly sliced

Serving Size: 4 People



 

Preparation Instructions

Melt the butter in a saucepan over medium heat. Sprinkle in the flour, while whisking. Once it starts to develop a bit of golden color, stream in the milk, again while whisking. Continue to stir until it is bubbling and thick. Remove from the heat. Season with half of the salt & pepper.

In a skillet over medium-high heat add the spinach or dark leafy greens and a splash of water. Toss in the steam until they are wilted and the liquid is mostly absorbed. Remove and squeeze out any excess liquid and/or place in a wire mesh strainer. They do not need to be dry, just not soggy.

Fold together the ricotta, minced garlic, lemon zest, black pepper and fresh herbs in a separate bowl.

Drizzle about a quarter of the milk sauce into a casserole dish.

Lay down the lasagna noodles*. Spread on the ricotta mixture.

Top with half of the cooked greens, artichoke hearts and fresh peas. Drizzle on more milk sauce.

Top with an even layer of lasagna noodles. Repeat the process.

Finish with noodles, the remaining milk sauce and thinly sliced mozzarella.

Chill at this point or place in an oven preheated to 375.

Bake, covered, for 35-45 minutes until the center is hot. Check by slicing a butter knife in the center. It will feel hot to the touch.

Remove the foil and bake for 5 minutes more until the top is golden.

*I start with dry pasta and lay it uncooked directly in the lasagna. If you prefer a softer lasagna, please feel free to cook the pasta first. Occasionally I use the no-cook lasagna sheets, but not always. Once assembled if it appears dry, simply pour a bit of water (or even broth) in around the edges, just a tablespoon here and there.