Tags: vegetarian - pasta - dinner - GF - GF vegetarian - GF dinner -
GF pasta
Active Time: 1 hour
Passive Time: 1.5 hours
Serves: 8

An amazing white lasagna that's worth the effort

Bon Appetit

• Lasagna noodles: 12 oz
  
  
• Butter: 3 tbsp, unsalted
  
  
• All-purpose flour: 3 tbsp
  
  
• Whole milk: 3 cups, warmed
  
  
• Parmesan: 2.5 cups, grated
  
  
• Kosher salt: to taste
• Pepper: to taste
  
  
• Olive oil: 1/4 cup + more for pan
  
  
• Garlic: 4 cloves, thinly sliced
  
  
• Collard greens: 2 bunches, stems removed, coarsely chopped
• Tuscan kale: 2 bunches, stems removed, coarsely chopped
  
  
• Ricotta: 2 lbs
• Eggs: 2 large
• Thyme: 1 tbsp fresh leaves
• Lemon zest: 1 tsp
• Water: as needed
  
  
• Fresh mozzarella: 8 oz, torn into bite size pieces

• I've never heated/warmed the milk and it's turned out fine. I've also just left my lasagna noodles in the colander without oiling and laying on a sheet - also fine
• I've typically added more seasoning to the ricotta mixture - I usually throw in dried oregano and basil, garlic powder, and onion powder until it looks well seasoned. Don't be shy here - this is a major contributor to the dish's flavor. You can also throw in some fresh chopped parsley
• I've used pre-shredded mozzarella instead of fresh. It is WAY better with fresh, but obviously still works with the pre-shredded
• I've made this with Tinkyada GF lasagna noodles and it worked great!

1. Start a pot of water boiling, salt it, and cook the lasagna noodles, stirring occasionally, about 2 minutes less than package directions (about the time it says on the package if you're at high altitude) - you want them very al dente so they won't become mushy when baked. Drain noodles and transfer to lightly oiled baking sheet. Turn noodles to coat in oil
2. To make the bechamel, heat the butter in a medium saucepan over medium heat until foaming. Whisk in the flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, stirring occasionally, until slightly thickened - about 6 - 8 minutes. Remove from heat and stir in the parmesan cheese. Whisk until it's fully incorporated. Season to taste with salt and pepper
3. Heat 1/4 cup oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add a few handfuls of the greens and cook, adding more as they wilt, until all greens are tender, about 5 minutes. Season with salt and pepper
4. Combine ricotta, eggs, thyme, and lemon zest in a bowl. Season with salt and pepper (and any additional seasonings you'd like - see note). Add water or milk to this until the mixture is pretty flowy - you don't want it too liquidy, but you want it pretty loose. I'd add about a quarter cup at a time and see how it goes
5. Lightly oil a 9 x 13 inch pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread 1/3 of ricotta mixture evenly over noodles, then top with 1/3 of the greens. Spoon 1/4 of the bechamel over the greens, spreading evenly to cover. Repeat this two more times, starting with noodles and ending with bechamel. Top with a final layer of noodles, then add the remaining bechamel on top of the noodles. Scatter the mozzarella over top
6. Bake until bubbling and beginning to brown on top, 45 - 50 minutes (you can also broil for a couple minutes to get a nice brown on the cheese, just keep an eye on it). Let cool at least 20 minutes before serving