Sarasota's Vegetable and Winter Greens Lasagna

Name: Sarasota's Vegetable and Winter Greens Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-12 Individual Servings, 8-12 serving(s)
Ingredients: 1 (9 ounce) box lasagna noodles (no boil or you can use the traditional noodles if you prefer); 1 large onion, diced; 2 cups cremini mushrooms, sliced; 1 small fennel bulb, diced; 4 garlic cloves, minced; 1 lb kale, stems removed and rough chopped (10 cups); 1 lb swiss chard, stems removed and rough chopped (8 cups); 2 1/2 cups heavy cream; 2 tablespoons olive oil; salt; pepper; 1 pinch nutmeg; 1 pinch red pepper flakes; 1 3/4 cups creme fraiche; 1 lb ricotta cheese; 2 1/2 cups parmesan cheese, grated

Submitted by SarasotaCook

"The original recipe was in a Woman's Day or Family Circle magazine as well as it was posted on CHOW web site, but added a few extra "veggies," cheese, seasoning, and changed it up a bit for my taste. It isn't really gooey, no red sauce and no meat, but what a great dish! Now, if you are a meat lover ... try serving this as a side along with some grilled sausage or even some roast chicken. I enjoy it as is for a main dish. Sometimes it is nice to have a meal without meat. A nice tomato salad and crusty bread go perfectly with this."

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Ready In:: 1hr 5mins
Ingredients:: 16
Yields:: 8-12 Individual Servings
Serves:: 8-12

ingredients

1 (9 ounce) box lasagna noodles (no boil or you can use the traditional noodles if you prefer)
Vegetables
1 large onion, diced
2 cups cremini mushrooms, sliced
1 small fennel bulb, diced
4 garlic cloves, minced
1 lb kale, stems removed and rough chopped (10 cups)
1 lb swiss chard, stems removed and rough chopped (8 cups)
2 ¹⁄₂ cups heavy cream
2 tablespoons olive oil
salt
pepper
1 pinch nutmeg
1 pinch red pepper flakes
Cream Base
1 ³⁄₄ cups creme fraiche
1 lb ricotta cheese
2 ¹⁄₂ cups parmesan cheese, grated

directions

Vegetables -- In a large saute pan, add the olive oil and bring to medium heat. Add the onion, fennel, garlic, mushrooms and a pinch of the red pepper flakes and cook until just tender (about 4-5 minutes). Season well with salt and pepper.
To that same pan, add the cream and handfuls of the greens in, a little at a time and cook until slightly wilted. Cook until all the greens are added and wilted. Check again for seasoning, salt and pepper and add a pinch of nutmeg.
Noodles -- Now if you are using no boil, no work. Otherwise, cook your lasagna noodles according to package directions in a large pot of salted water.
Layers --
Layer 1: Spread 1 1/4 cups of the crème fraîche evenly over the bottom of a 13x9" inch baking dish, lightly sprayed with Pam or a Non Stick Spray. Then top with a layer of the noodles over lapping slightly. Add 1/3 of the vegetable and cream mixture and finish with 1/3 of the ricotta (or approximately 2/3 cup) and sprinkle with 3/4 of a cup of parmesan.
Layer 2: Once again; noodles, 1/3 of the vegetable and cream mixture, then 1/3 (or 2/3 cup) of the ricotta, and 3/4 of a cup of parmesan.
Layer 3: Final layer; noodles, the remaining 1/3 of the vegetable mix, the remaining 1/3 or approximately 2/3 cup of the ricotta cheese, and finish it off with the remaining creme fraiche (1/2 cup) and 1 cup parmesan mixed together and spread over the ricotta cheese.
NOTE: I did season well with salt and pepper in between layers, but the parmesan is salty, so go easy on the salt.
Bake -- Cover the lasagne with foil and bake in a 400 degree oven, middle shelf until bubbling and starting to brown, about 45 minutes (check after 40 minutes, all ovens are different). Remove the foil and bake another 10 minutes or so until the crust is golden brown. Let it rest at least 10 minutes before serving.
Serve -- Just ENJOY! As a main dish or as a side dish. It is rich and hearty and really unique.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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