Lasagna Verde Recipe

I can remember the first time I had corn beef and cabbage and I can safely report it was not the best experience.  Luckily there are plenty of festive meals that will please everyone this St. Patrick’s Day that we don’t have to create any bad food memories like in the past. Today’s recipe share is a win-win for the entire family loaded with healthy greens this colorful meal welcomes Spring and all to the dinner table.  The garlic in this recipe made me anxious to go check my home garden to see if the garlic I planted last Autumn had sprouted and I even had a few peas to harvest in the dome.  These are all super easy veggies to grow so don’t be shy to ask me for help if you’d like to learn.  In the mean time… enjoy this recipe share.

Yum
Lasagna Verde Recipe

Lasagna Verde Recipe

Ingredients

  • 4 oz. lasagna noodles (about 8 sheets or enough for 2 layers)
  • 2 tsp. olive oil
  • 2 lbs. spinach, well-washed
  • 32 oz. part-skim ricotta
  • 2 eggs
  • 1 Tbsp./½ oz. garlic, grated or finely chopped
  • 1 tsp. lemon zest (from about 1 lemon)
  • ¼ tsp. grated nutmeg
  • 2 cups/10 oz. frozen peas
  • 2 cups/8 oz. asparagus, cut in ½” pieces
  • ½ cup/2 oz. grated Parmigiano
  • 8 oz. mozzarella, grated, divided

Instructions

  1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
  2. Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add ¼ cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
  3. Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
  4. Place half the noodles along the bottom of a 9” x 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
  5. Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).

Recipe and Image Credit : National Pasta Association

[alert-announce]I don’t know about you but I just added a few extra veggies to my seed list to grow this summer after sharing this lasagna recipe. Are you a fan of home grown veggies?  I would love to hear from you so please comment below so we can connect and grow some healthy veggies together. 

Happy Gardening,

bren_sign_black

[/alert-announce]

Leave a Comment

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on reddit
Share on stumbleupon
Share on tumblr
Share on email
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on stumbleupon
Share on tumblr
Share on reddit
Share on digg
Share on print
Share on email

This website uses cookies to ensure you get the best experience on our website.