By Chef Ella Freyinger

April 2021

10-12 Servings

'

The greens in central Italy are quite remarkable. Bitter, soft, sweet and immersed in olive oil. Often there is spinach or chicory to choose from and it is always cooked on its own with garlic. I’ve taken these flavors and packed them into this incredibly indulgent lasagna that is quite sexy when served in a cast iron skillet. 

Ingredients

  • FOR THE GREENS:
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 8 cups greens, washed and chopped (collards, kale, Swiss chard)
  • 5 tablespoons olive oil

  • FOR THE BECHAMEL:
  • 3 tbsp unsalted butter 
  • 3 tbsp all-purpose flour 
  • 3 cups whole milk 
  • 1 pinch nutmeg 
  • 2 cups grated parmesan cheese 
  • Kosher salt
  • Freshly ground black pepper 
  • FOR ASSEMBLY:
  • 15 lasagna noodles
  • 20 ounces ricotta 
  • 2 large eggs 
  • 16 oz fresh mozzarella, cut into small pieces

Steps

  • FOR THE GREENS:
  • Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and shallots and cook, stirring constantly, for 2 minutes. Add the greens to the skillet and continue stirring until they begin to wilt. Once wilted, cook another 5 minutes, or until the greens become tender. Season with salt and pepper. 
  • FOR THE BECHAMEL:
  • Heat the butter in a saucepan over medium heat until melted. Add flour and whisk constantly for 2 minutes. The mixture should be smooth and begin to become fragrant. Begin adding the milk, 1 cup at a time while continuing to whisk until incorporated. Once all the milk is incorporated, add the nutmeg and bring to a simmer and cook until the sauce begins to thicken, about 5-6 minutes. Add parmesan and remove from the heat. Whisk until the cheese is melted and the sauce is smooth. Season with salt. 
  • FOR ASSEMBLY:
  • Heat oven to 400*. Bring a large pot of salted water to a boil and cook pasta noodles for 3 minutes less than the package instructions. Drain the noodles and transfer them to an oiled baking sheet. 
  • Combine ricotta and eggs in a small bowl, season with salt and pepper. 
  • Oil a 14-inch cast iron skillet or dutch oven. Arrange 5 lasagna noodles to cover the bottom of the skillet, slightly overlapping. Spread ⅓ of the ricotta mixture over the noodles and then ⅓ of the greens, arranging them evenly. Scatter ¼ mozzarella onto the greens and then pour ¼ of the bechamel over them. Arrange another layer of noodles and continue layering in the same order, ending with mozzarella. 
  • Place in the oven and cook for 45 minutes, until the top is golden brown and the edges of the lasagna are bubbling. 
  • Let cool for at least 20 minutes before serving. 
  • Enjoy!