Peas, asparagus and spinach layered with herbed ricotta and baked with mozzarella
and parmigiano. There is not a more delicious way to get your veggies – and a healthy
dose of protein – than with this easy Lasagna Verde recipe.
4 ounces lasagna noodles (about 8 sheets or enough for 2 layers)
2 pounds fresh spinach, well-washed
32 ounces part-skim ricotta
1 tablespoon garlic, grated or finely chopped
1 teaspoon lemon zest
(from about 1 lemon)
1/4 teaspoon grated nutmeg
2 cups (10 ounces) frozen
2 cups (8 ounces) asparagus, cut in 1/2-inch pieces
1/2 cup grated Parmigiana
8 ounces mozzarella, grated, divided
Bring a large pot of salted water to a boil. Cook the lasagna noodles according
to package directions.
Drain, toss with olive oil, and reserve.
Preheat oven to 350 degrees F.
Place the spinach in a large pan over medium heat. If spinach is still wet, simply
cover pan and wilt. If it’s dry, add 1/4 cup water to the pan, cover, and wilt.
When cool enough to handle, roughly chop it and squeeze out excess liquid.
Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas,
asparagus, Parmigiana and half of the mozzarella.
Season to taste with salt and pepper.
Place half the noodles along the bottom of a 9 x 13-inch pan.
Top with half of the ricotta mixture.
Repeat with remaining noodles and ricotta mixture.
Strew remaining mozzarella over the top.
Place in the oven and cook until heated through (about 30 minutes).
Yield: 8 servings
An exclusive PastaFits.org recipe.
Reprinted with permission from
the National Pasta Association.