Return to Content

Rolled Stuffed Lasagna with Greens

by in Sep 2006

Total Time: 20

Yield: 4 servings

For this main-dish recipe, use fresh-from-the-garden kale, spinach, collards, or chard, plus any light, meatless red sauce (such as a marinara) or the tomato-cream version described here.

Ingredients:

  • 1 pound greens (kale, spinach, collards, chard, or a combo)
  • 3 tablespoons butter or oil
  • 2 garlic cloves, minced
  • 1 medium-size onion, chopped
  • 1 container (15 ounces) ricotta cheese
  • 1 cup finely diced mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 8 lasagna noodles, cooked al dente
  • salt and pepper

Instructions:

Preheat oven to 350 degrees. Rinse greens well; cut off any tough stems or ribs and discard. Chop greens. Heat butter or oil in large skillet. Add garlic and onion; saute 5 minutes. Add greens and cook 5 minutes longer, until wilted. Mix greens-and-onion mixture with ricotta, mozzarella, and 1/4 cup Parmesan cheese in large bowl. Stir in salt and pepper.

Tomato-Cream Sauce

Ingredients:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 1 cup tomato puree
  • 1/8 teaspoon ground nutmeg
  • salt and pepper

Instructions:

For the sauce: Melt butter in saucepan; whisk in flour. Cook 2 minutes, whisk in rest of ingredients, and cook 5 minutes or until boiling. Remove from heat.

To assemble lasagna: Coat bottom of a large baking dish with sauce. Lay a noodle on a work surface; spread one-eighth of greens mixture evenly over it. Roll the noodle up loosely, like a jellyroll, and place seam side down in baking dish. Repeat with rest of noodles. Pour remaining sauce over noodles and sprinkle remainder of Parmesan cheese on top. Bake, uncovered, 30 minutes or until hot and bubbly.

Updated Friday, September 6th, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111