White veggie lasagna; combo of Martha Stewart and Alice Waters recipes

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Name: Green lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 small yellow onion finely chopped; 2 teaspoons coarse salt; 2 pounds spinach, chard, etc. chop chard; 4 tablespoons butter; 1/4 cup all purpose flour; 1 quart milk; 1 packed cup grated Parmesan (3 ounces); 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground black pepper; 2 medium zucchini (about 1 pound) sliced lengthwise; 8 ounces no-boil lasagna noodles; 6 ounces mozzarella shredded; 1/3 packed cup (1 ounce) grated Pecorino Romano use any type of cheese; 2 cups ricotta see recipe

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INGREDIENTS

1/4 cup olive oil
1 small yellow onion ; finely chopped
2 teaspoons coarse salt
2 pounds spinach, chard, etc. ; chop chard
4 tablespoons butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound) ; sliced lengthwise
8 ounces no-boil lasagna noodles
6 ounces mozzarella ; shredded
1/3 packed cup (1 ounce) grated Pecorino Romano ; use any type of cheese
2 cups ricotta ; see recipe

INSTRUCTIONS

Preheat oven to 375 degrees with rack in middle position.

Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.

In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.

Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.

Spread 1 cup bechamel along the bottom of a 9- by 13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach/greens, followed by all of ricotta. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, bechamel, zucchini, mozzarella, then noodles, bechamel and Pecorino Romano/other grated cheese. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.

Remove lasagna from oven and let stand 20 minutes before slicing and serving.

NOTES

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Green lasagna

1/4 cup olive oil
1 small yellow onion finely chopped
2 teaspoons coarse salt
2 pounds spinach, chard, etc. chop chard
4 tablespoons butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound) sliced lengthwise
8 ounces no-boil lasagna noodles
6 ounces mozzarella shredded
1/3 packed cup (1 ounce) grated Pecorino Romano use any type of cheese
2 cups ricotta see recipe

Preheat oven to 375 degrees with rack in middle position.

Remove lasagna from oven and let stand 20 minutes before slicing and serving.

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 8 Servings

Calories: 380
Calories from Fat: 183 (48%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.2g
Cholesterol 80.6mg		25 %
Sodium 887mg		31 %
Potassium 351.5mg		9 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 29g
Protein 19.9g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 380

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