Gayle's Recipes

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====== Greens and Cheese Vegetable Lasagna ====== 

Tags: [[vegetarian]] - [[pasta]] - [[dinner]] - [[gluten free|GF]] - [[GF vegetarian]] - [[GF dinner]] - \\ [[GF pasta]] \\ 
Active Time: 1 hour \\ 
Passive Time: 1.5 hours \\ 
Serves: 8 \\

====Description====
An amazing white lasagna that's worth the effort

====Source====
[[https://www.bonappetit.com/recipe/greens-cheese-lasagna|Bon Appetit]]

====Ingredients====
  *Lasagna noodles: 12 oz \\ \\ 
  *Butter: 3 tbsp, unsalted \\ \\ 
  *All-purpose flour: 3 tbsp \\ \\ 
  *Whole milk: 3 cups, warmed \\ \\ 
  *Parmesan: 2.5 cups, grated \\ \\ 
  *Kosher salt: to taste
  *Pepper: to taste \\ \\ 
  *Olive oil: 1/4 cup + more for pan \\ \\ 
  *Garlic: 4 cloves, thinly sliced \\ \\ 
  *Collard greens: 2 bunches, stems removed, coarsely chopped
  *Tuscan kale: 2 bunches, stems removed, coarsely chopped \\ \\ 
  *Ricotta: 2 lbs
  *Eggs: 2 large
  *Thyme: 1 tbsp fresh leaves
  *Lemon zest: 1 tsp
  *Water: as needed \\ \\ 
  *Fresh mozzarella: 8 oz, torn into bite size pieces

====Notes====
  *I've never heated/warmed the milk and it's turned out fine. I've also just left my lasagna noodles in the colander without oiling and laying on a sheet - also fine
  *I've typically added more seasoning to the ricotta mixture - I usually throw in dried oregano and basil, garlic powder, and onion powder until it looks well seasoned. Don't be shy here - this is a major contributor to the dish's flavor. You can also throw in some fresh chopped parsley
  *I've used pre-shredded mozzarella instead of fresh. It is WAY better with fresh, but obviously still works with the pre-shredded
  *I've made this with Tinkyada GF lasagna noodles and it worked great!

====Instructions====
  -Start a pot of water boiling, salt it, and cook the lasagna noodles, stirring occasionally, about 2 minutes less than package directions (about the time it says on the package if you're at high altitude) - you want them very al dente so they won't become mushy when baked. Drain noodles and transfer to lightly oiled baking sheet. Turn noodles to coat in oil
  -To make the bechamel, heat the butter in a medium saucepan over medium heat until foaming. Whisk in the flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, stirring occasionally, until slightly thickened - about 6 - 8 minutes. Remove from heat and stir in the parmesan cheese. Whisk until it's fully incorporated. Season to taste with salt and pepper
  -Heat 1/4 cup oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add a few handfuls of the greens and cook, adding more as they wilt, until all greens are tender, about 5 minutes. Season with salt and pepper
  -Combine ricotta, eggs, thyme, and lemon zest in a bowl. Season with salt and pepper (and any additional seasonings you'd like - see note). Add water or milk to this until the mixture is pretty flowy - you don't want it too liquidy, but you want it pretty loose. I'd add about a quarter cup at a time and see how it goes
  -Lightly oil a 9 x 13 inch pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread 1/3 of ricotta mixture evenly over noodles, then top with 1/3 of the greens. Spoon 1/4 of the bechamel over the greens, spreading evenly to cover. Repeat this two more times, starting with noodles and ending with bechamel. Top with a final layer of noodles, then add the remaining bechamel on top of the noodles. Scatter the mozzarella over top
  -Bake until bubbling and beginning to brown on top, 45 - 50 minutes (you can also broil for a couple minutes to get a nice brown on the cheese, just keep an eye on it). Let cool at least 20 minutes before serving

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{{::whitelasagna.jpg?400|}}