Sarasota's Vegetable and Winter Greens Lasagna

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“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.”
1hr 5mins
8-12 Individual Servings

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Layers --
  5. 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.
  6. 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.
  7. 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.
  8. NOTE: I did season well with salt and pepper in between layers, but the parmesan is salty, so go easy on the salt.
  9. 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.
  10. Serve -- Just ENJOY! As a main dish or as a side dish. It is rich and hearty and really unique.

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