Lasagne verde

12 Servings

Ingredients

Quantity Ingredient
2 cups Milk
1 can Chick broth; (13.75 or 14.5 oz)
¼ cup Butter or margarine
2 cups Chopped onions
½ cup All-purpose flour
½ teaspoon Thyme
¼ teaspoon Salt
½ teaspoon Freshly ground pepper
⅛ teaspoon Ground red pepper
⅛ teaspoon Ground nutmeg
2 10-oz pkgs frozen chopped spinach; thawed&squeezed dry
1 10-oz pkg frozen mustard greens; thawed&squeezed dry*
½ pounds Lasagna noodles; cooked **
2 cups Diced baked ham; about 1/2 lb
½ pounds Mozzarella cheese; shredded
¾ cup Grated Parmesan cheese
15 ounces Ricotta cheese
¼ cup Chopped fresh parsley

Directions

Notes: * Boerenkool (kale) worked well. ** I didn't cook noodles and it worked fine. (Maybe I spread a spoonful of sauce over bottom?) Bring milk and chicken broth to boil in saucepan. Melt butter in medium saucepan over medium heat. Add onions and cook until translucent. Stir in flour and cook 2 minutes. Whisk in hot milk mixture, thyme, salt, and spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and greens.

Preheat oven to 400F. Grease 13x9" baking dish. Make single layer of lasagne noodles in dish. Spread half the greens mixture on top. Sprinkle with half the ham, half the mozzarella, and ¼ cup Parmesan. Drizzle with ½ cup sauce. Add layer of noodles; top with remaining greens, ham, mozzarella, ¼ cup Parmesan and ½ cup sauce. Mix ricotta and parlsley; spread over top of lasagne. Top with remaining noodles. Pour remaining sauce over top and sprinkle with remaining Parmesan. (Can be made ahead to this point. Refrigerate up to 3 days.) >From the bottom: - ⅓ noodles ½ greens

½ ham

½ mozzarella

¼ cup Parmesan

½ cup sauce - ⅓ noodles

½ greens

½ ham

½ mozzarella

¼ cup Parmesan

½ cup sauce Ricotta/parsley - ⅓ noodles Remaining sauce Remaining Parmesan

Bake lasagne uncovered until bubbly and browned, about 40 minutes. Makes 12 servings. Per serving: Cal 335 / Prop 21g / Fat 16g / Carb 27g / Sodium 809 mg / Chol 57mg

Recipe By : Ladies' Home Journal 5/89 Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 15:44:47 +0100 From: Kaye Sykes <Sykes.Kaye@...>

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