This Green and White Lasagna offers a delightful twist on the traditional red-sauce version, featuring layers of tender pasta, rich ricotta cheese, and vibrant spinach bound together by a silky white sauce. The combination of fresh herbs, garlic, and nutmeg creates a sophisticated flavor profile that is both comforting and elegant. Perfect for a hearty weeknight dinner or a lightened-up Sunday meal, this dish brings home-style Italian warmth to your table without the heaviness of meat or tomato. It&# 226;ÂÂs a satisfying vegetarian main that appeals to all ages, delivering creamy textures and bright green hues in every slice. Simple to assemble with pantry staples, itâÂÂs a recipe youâÂÂll return to for its consistent deliciousness.
Green & White Lasagne
Description
This Green and White Lasagna offers a delightful twist on the traditional red-sauce version, featuring layers of tender pasta, rich ricotta cheese, and vibrant spinach bound together by a silky white sauce. The combination of fresh herbs, garlic, and nutmeg creates a sophisticated flavor profile that is both comforting and elegant. Perfect for a hearty weeknight dinner or a lightened-up Sunday meal, this dish brings home-style Italian warmth to your table without the heaviness of meat or tomato. It&# 226;ÂÂs a satisfying vegetarian main that appeals to all ages, delivering creamy textures and bright green hues in every slice. Simple to assemble with pantry staples, itâÂÂs a recipe youâÂÂll return to for its consistent deliciousness.Ingredients
Directions
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Cook lasagne noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking; drain well.
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In a medium saucepan, melt margarine over medium heat. Add chopped onion and cook until tender and translucent.
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Stir in cornstarch, dried parsley, crushed basil, garlic powder, and nutmeg to coat the onions.
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Add skim milk all at once. Cook, stirring constantly, until the mixture thickens and becomes bubbly.
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Stir in thawed and drained spinach and sliced olives. Remove from heat and set aside.
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In a medium bowl, combine ricotta cheese, beaten egg, shredded mozzarella, and half of the grated Parmesan cheese. Mix until well blended.
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Preheat oven to 350ðF (175ðC).
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Grease a 12 x 7 x 2-inch baking dish. Arrange three lasagne noodles in the bottom, overlapping slightly if necessary.
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Spread half of the spinach mixture over the noodles, followed by half of the ricotta cheese mixture.
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Repeat the layers with the remaining noodles, spinach mixture, and ricotta mixture.
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Sprinkle the remaining grated Parmesan cheese evenly over the top layer.
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Bake for 40 minutes, or until the cheese is melted and the edges are bubbly.
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Let the lasagne stand for 10 minutes before slicing to allow it to set.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 146.5kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 6609.4mg276%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 3.0g12%
- Sugars 7.1g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure frozen spinach is thoroughly thawed and drained to prevent the lasagne from becoming watery. Squeeze out excess moisture with a clean kitchen towel.
You can substitute butter for margarine for a richer flavor, though margarine keeps the dish lighter.
For a crispier top, broil for the last 2-3 minutes of baking, watching closely to prevent burning.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
To freeze, assemble the lasagne but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
