Lasagna Verde is great recipe for doubling. Make pan to serve today and another pan to stash in the freezer for another meal. Lasagna noodles are among the best pasta shapes for freezing, according to PastaFits.org. (Others include jumbo shells, ziti and manicotti.) With ricotta, Parmigiano and mozzarella this dish fits our June celebration of National Dairy Month and Florida’s Dairy Famers too.
Yield: 8 servings
4 ounces lasagna noodles (about 8 sheets or enough for 2 layers)
2 teaspoons olive oil
2 pounds spinach, washed
32 ounces part-skim ricotta
2 large eggs
1 tablespoon grated or finely chopped garlic, or to taste
1 teaspoon lemon zest
1/4 teaspoon freshly grated nutmeg
2 cups frozen peas
2 cups asparagus, cut in 1/2-inch pieces
1/2 cup freshly grated Parmigiano
8 ounces grated mozzarella, divided
Coarse salt and freshly ground pepper to taste
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 the oven to 350F.
3. 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 1/4 cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop the leaves and squeeze out the excess liquid.
4. Place chopped 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.
5. Place half the noodles along the bottom of a 9-by-13-inch pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
6. Scatter remaining mozzarella over the top. Place in the oven and cook until heated through, about 30 minutes.