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Weekly CSA Recipe: Leafy Green Whole Wheat Lasagna

This Tucson CSA -inspired lasagna is rich, cheesy . . . and chock full of delicious leafy greens.

March 4, 2016

Weekly CSA Recipe
What lurks beneath the cheesy exterior? A whole lot of locally-sourced goodness.

What lurks beneath the cheesy exterior? A whole lot of locally-sourced goodness.

When I returned from picking up my Tucson CSA share this week, I filled my kitchen sink with fresh water and carefully sank the kale, lettuce head, quelites, spinach, and swiss chard into the water to soak. The sink was a melody of light green, dark green, bright green, and red, and I peered into it frequently to ponder what one could do with such an abundance of greens.

If only having an abundance of fresh green vegetables was a problem everybody faced! I knew that whether I sautéed them in olive oil and garlic, saved them for salad, or tossed them into a hearty soup, they would be the stars of the show. After sautéing the kale, reserving the lettuce and spinach for a salad, and putting half of the swiss chard into a soup, I was still left with my delicate quelites and some very leafy swiss chard. Dreaming of the earthiness they might add to a rich and creamy lasagna, I got to work and never looked back.

Leafy Green Whole Wheat Lasagna
Print Recipe
So rich, so cheesy, so chock full of delicious leafy greens.
Leafy Green Whole Wheat Lasagna
Print Recipe
So rich, so cheesy, so chock full of delicious leafy greens.
Ingredients
Servings:
Instructions
  1. Remove the stems from the greens.
  2. Heat olive oil in a large skillet over medium low.
  3. Sauté the garlic for 30 seconds, until it is fragrant but not browned.
  4. Add all four cups of chopped greens to the skillet and sprinkle them with a pinch of salt and pepper.
  5. Sauté the greens for about three minutes, or until they are wilted.
  6. Heat the oven to 375 degrees.
  7. In a large mixing bowl, use a whisk to beat together the ricotta, egg, salt, pepper, and parmesan.
  8. Gently fold the sautéed greens into the ricotta mixture until everything is evenly combined.
  9. Evenly distribute 3/4 cup of marinara sauce on the bottom of a 9x13 baking pan.
  10. Layer four lasagna noodles, 1/3 of the ricotta mixture, 1/4 of the remaining marinara sauce, and 1/4 of the shredded parmesan. Layer these ingredients two more times, ending with a top layer of lasagna noodles, marinara sauce, and mozzarella. Evenly pour 1/2 cup of water over the lasagna.
  11. Tightly cover the baking pan with tin foil.
  12. Bake for 40 minutes.
  13. Remove the tin foil and bake the lasagna uncovered for another 10 minutes.
  14. Allow the lasagna to rest for 15 minutes before serving it.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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