Green Lasagna

1.Begin by making this Green Sauce using the optional mushrooms in the sauté.  This sauce can be made days ahead reducing your prep time.  It also freezes nicely making the day of assembly much easier.

If you choose to make the Creamy Green Sauce for this recipe skip the bechamel sauce. You still use a layer of ricotta in the recipe as directed.  I like adding the sauteed mushroom with the ricotta layer, if I choose that option.

2.Make or buy whole milk ricotta (need about 1 qt for a pan of lasagna)

The homemade ricotta is really nummy and it’s fun for the kids to learn about curds and whey but not all schedules allow!

3. Make béchamel:

Season with:

• • ½ tsp nutmeg,
  • 1 tsp salt,
  • 1 tsp black pepper
  • 1/2 tsp lemon zest

4. Use no-boil lasagna noodles to assemble.

                Can be assembled the day before and stored in the fridge.

Layering directions:

In a 9x13 non reactive pan

1. 2 cup of béchamel into the bottom and spread evenly.
2. Cover with uncooked lasagna noodles
3. Spread 1.5 cups green kale sauce
4. Layer of lasagna noodles
5. 2-3 cups ricotta  with ½ cup parm stirred in.
6.  Layer of Noodles
7. Green sauce
8. Layer of Noodles
9. Béchamel
10. ½ cup parm

Cover lasagna and bake at 350 degrees for 40 min.

Check internal temp.  Cook until it reaches 165 degrees in the center of the lasagna.

Remove from oven and let rest for 10 min.

Serve !

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