Creamy White Lasagna with Garlicky Greens

$- 12 lasagna noodles - 2 cups ricotta cheese - 3 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 4 cups fresh spinach - 1 cup kale, chopped - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon nutmeg - Salt and pepper to taste - 3 cups béchamel sauce (store-bought or homemade) When making white lasagna with garlicky greens, quality ingredients make a big difference. The lasagna noodles form the base. Fresh ricotta adds creaminess. Mozzarella gives a lovely stretch, while Parmesan adds a sharp bite. Fresh spinach and kale bring color and nutrition. Garlic adds depth and aroma, while olive oil keeps it rich. Nutmeg rounds out the flavor nicely. - Different greens (e.g., Swiss chard, arugula) - Cheese substitutes (e.g., feta, goat cheese) - Gluten-free pasta options You can switch the greens for a fresh twist. Swiss chard or arugula works well. If you want a different cheese flavor, try feta or goat cheese. For gluten-free needs, many brands offer good lasagna noodles. Each change brings a new taste to your dish! {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - Cook lasagna noodles until al dente. Follow the package instructions carefully. Drain and set aside. - In a large pan, heat 2 tablespoons of olive oil over medium heat. - Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. - Add 4 cups of fresh spinach and 1 cup of chopped kale to the pan. - Season with salt and pepper to taste. Cook until the greens are wilted, about 3-4 minutes. Set aside. - Grab a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom. - Layer 4 lasagna noodles over the sauce. - Spread half of the 2 cups of ricotta cheese over the noodles. - Next, add half of the garlicky greens and then a layer of 3 cups of shredded mozzarella. - Repeat this layering process. Add another layer of noodles, the remaining ricotta, the remaining garlicky greens, and another layer of mozzarella. - For the final layer, place down the last noodles. Pour the remaining béchamel sauce evenly over the top, covering all noodles. - Sprinkle 1 cup of grated Parmesan and 1 teaspoon of nutmeg on top for added flavor. - Cover the dish with foil to prevent burning. Bake for 25 minutes. - Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly. - Let the lasagna cool for about 10 minutes before slicing and serving. To make the best béchamel, start with equal parts flour and butter. Heat butter in a pan, then add flour. Stir for one minute to cook the flour. Gradually whisk in milk until smooth. Cook it until it thickens, stirring often. Common mistakes to avoid include not cooking the flour long enough, which can lead to a raw taste. Also, adding milk too quickly can cause lumps. Always whisk gently and slowly to keep it smooth. For even layering, start with a thin layer of béchamel at the bottom. This keeps the noodles moist. Place the lasagna noodles flat and close together. Make sure they overlap slightly but do not crowd them. To avoid soggy noodles, cook them to al dente before layering. This way, they won’t absorb too much sauce. It’s also helpful to let the béchamel cool slightly before layering. For a beautiful dish, garnish each slice with fresh parsley. Add a sprinkle of Parmesan cheese on top. This makes each serving pop with color. Pair your lasagna with a light side salad. A simple mix of greens with a lemon vinaigrette works well. This adds freshness and balances the richness of the dish. Pro Tips Make Ahead: Prepare the lasagna a day in advance and refrigerate. Just bake it when you're ready to serve for easy entertaining. Cheese Choices: Experiment with different cheeses like fontina or provolone for a unique flavor profile in your lasagna. Veggie Variations: Feel free to swap in other greens, such as Swiss chard or arugula, for a different taste and texture. Rest Before Serving: Allow the lasagna to cool for 10 minutes after baking. This helps it set and makes slicing easier. {{image_2}} You can easily change this dish to fit a vegetarian diet. - Try adding different vegetables like mushrooms, zucchini, or bell peppers for more flavor. - Use alternative cheeses, such as goat cheese or feta, for a tangy twist. For meat lovers, you can add proteins to your lasagna. - Incorporate cooked chicken, sausage, or ground beef for a heartier meal. - Adjust cooking time based on the added meat. If using raw meat, bake longer to ensure it cooks fully. If you want a vegan version, there are simple swaps. - Use plant-based milk and vegan butter to make a dairy-free béchamel sauce. - Try plant-based cheese like cashew or almond cheese for a creamy texture. To store leftover white lasagna, first let it cool down. Cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This helps keep the flavors fresh. Leftover lasagna stays good in the fridge for about 3 to 5 days. If you notice any changes in smell or texture, it’s best to toss it. To freeze your white lasagna, follow these steps: 1. Cool Completely: Let the lasagna cool at room temperature for about an hour. 2. Cut into Portions: Slice the lasagna into single servings. This makes it easier to thaw later. 3. Wrap Well: Wrap each piece in plastic wrap, then in foil. This prevents freezer burn. 4. Label and Date: Write the date on the foil. This helps you keep track of freshness. When you're ready to enjoy it, thaw the lasagna overnight in the fridge. To reheat, place the portions in a preheated oven at 350°F (175°C) for about 25 minutes. Check that it is heated through before serving. You can also microwave slices for a quicker option. Just cover them to keep moisture in. Yes, you can use homemade béchamel sauce. Homemade sauce has a fresh taste. You can control the thickness and flavor better. Store-bought béchamel is quick and easy. It saves time, but may lack depth. Choose what fits your cooking style. Fresh spinach and kale work great in this lasagna. They add flavor and nutrition. Other good options include Swiss chard and arugula. These greens blend well with cheese. They also add color to your dish. To make gluten-free lasagna, choose gluten-free noodles. Many brands offer tasty options. You can also use thinly sliced zucchini or eggplant. These substitutes add flavor and texture. Make sure to check labels for hidden gluten. Yes, you can prepare the lasagna ahead of time. Assemble it up to a day in advance. Cover and store it in the fridge. When ready, bake it straight from the fridge. Just increase baking time by 10-15 minutes. This way, you save time and enjoy a stress-free meal. This recipe showcases how to create a tasty greens lasagna with simple steps. You can personalize it using different greens, cheeses, or proteins, making it great for everyone. Remember to store leftovers properly, and feel free to make it ahead of time. Enjoy making this dish that is both healthy and satisfying. Your loved ones will appreciate the effort, and you’ll master a delicious recipe!$

Creamy White Lasagna with Garlicky Greens

A delicious lasagna layered with creamy ricotta, mozzarella, and garlicky greens.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 8

Calories 400 kcal

Ingredients

12 noodles lasagna
2 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups fresh spinach
1 cup kale, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon nutmeg
to taste salt and pepper
3 cups béchamel sauce

Instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Prepare the garlicky greens: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the spinach and kale to the pan, season with salt and pepper, and cook until wilted, about 3-4 minutes. Set aside.
Assemble the lasagna: In a 9x13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer 4 lasagna noodles over the sauce.
Spread half of the ricotta cheese over the noodles, followed by half of the garlicky greens, and then a layer of mozzarella.
Repeat the layering: Add another layer of noodles, remaining ricotta cheese, remaining garlicky greens, and another layer of mozzarella.
Top with a final layer of noodles and pour the remaining béchamel sauce evenly over the top, ensuring all noodles are covered.
Sprinkle with grated Parmesan and nutmeg for added flavor.
Cover with foil (to prevent burning) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let cool for about 10 minutes before slicing and serving.

Notes

Garnish each serving with fresh parsley and a sprinkle of more Parmesan cheese. Serve with a side salad for a complete meal.

Keyword creamy, lasagna, pasta, vegetarian