Lasagna Verde

Lasagna Verde

There are so many ways to lasagna, but we happen to think the best way is always green.

Serves: 4 ( in a 7"x11" or 8"x8" casserole dish)

INGREDIENTS: 

Sauce:

  • 1 batch of Nonna's Tomato Sauce
  • 2 cups whole milk (sub soy milk or other non-dairy milk for vegan option)
  • 4 tbsp butter (sub vegan butter for vegan option)
  • 2 tbsp all purpose flour
  • salt to taste

Lasagna:

  • bechamel tomato sauce from above
  • 1 cup Parmigiano Reggiano (omit or replace for vegan option)
  • 10 spinach lasagna pasta sheets 

DIRECTIONS:

TO MAKE YOUR SAUCE:

  1. Start with your Tomato Sauce about 1 hour prior - instructions here.
  2. Follow with your bechamel: In a pot over medium heat, melt your butter. Then add the flour and whisk continuously (about 2 minutes) until the consistency thickens. Add 1 cup of milk and continue to whisk until incorporated. Add the final portion of milk and continue to whisk until well blended and thick.
  3. Once both sauces are made, combine the two and stir to blend completely.
TO MAKE YOUR LASAGNA:
  1. Preheat your oven to 350 degrees F.
  2. Once your sauces are complete, set aside and start boiling your lasagna sheets 2-3 sheets at a time following boiling instructions.
  3. Grab your preferred casserole dish and ladle a layer of sauce on the bottom of the dish.
  4. As your first batch of lasagna sheets complete boiling, drain and pat dry before layering into the dish. With each new layer, ladle a generous amount of sauce and Parmigiano.
  5. Continue to boil your lasagna sheets and layering, until you've reached 5-6 layers. (any remaining sauce can be frozen in an airtight container for later use)
  6. Top with Parmigiano and place into the oven, on a middle rack, for 25-30 minutes.
  7. After this bake time, while keeping the lasagna on the middle rack, turn your oven to high broil for 7-10 minutes until your desired crispiness is achieved.
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