Recipe: Spring Greens Lasagna (vegetarian)

SPRING GREENS LASAGNA
Source: Witch in the Kitchen: Magical Cooking for All Seasons by Cait Johnson

This delicious, easy-to-throw-together recipe combines creamy lasagna texture and taste with healthful mineral-rich greens to make the perfect dish for a weekend family dinner or to bring to a pot-luck.

1 pound dry lasagna noodles
FOR THE VEGETABLES:
2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, chard, broccoli rabe, collards, beet or turnip tops)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
FOR THE LASAGNA:
4 cups organic tomato-based pasta sauce
1 cup ricotta cheese
16 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmigiano-Reggiano cheese

Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil. Boil lasagna noodles for 9 minutes, then drain well.

TO PREPARE THE VEGETABLES:
While noodles are cooking, heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent.

Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.

TO PREPARE THE LASAGNA:
Spread 2-3 tablespoons of sauce on the bottom of a 13x9x2-inch baking dish. Layer half the noodles on top. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmigiano. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmigiano.

Bake 20 minutes, finishing under the broiler to brown the top, if desired. Let lasagna rest 5 minutes before serving.

Servings: 6 to 8