Tuesday, January 1, 2008

Winter Lasagne

Winter Greens Lasagne


Total: 1 hr 35 mins

Active: 30 mins

Makes: 10 to 12 servings

By Amy Wisniewski @ Chow.com

Wilting the greens with cream and layering them with ricotta and Parmesan makes this a satisfying lasagne that’s both easy (no sauce to prepare) and vegetarian. Even those who don’t usually get excited by cooking greens enjoy the earthy flavors they provide here. What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture, and it doesn’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.


* 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, 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 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 cream over noodles. Mix together remaining crème fraîche and Parmesan, and spread evenly over the top.
4. Cover 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.

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