Creamy Layered Dish with Winter Vegetables and Pasta
A breezy take on lasagna, this veggie-packed dish is a delightful twist for the vegetarian palate. Without the need for sauce, it's a snap to whip up! The earthy flavors of red kale and Swiss chard, lusciously mixed with cream and tangy crème fraîche, create a sensation that'll even win over skeptics of cooking greens.
Ingredients:- 2 tablespoons olive oil- 1 medium white onion, finely diced- 3 garlic cloves, minced- 2 cups heavy cream- 1 pound red kale, washed and chopped- 1 pound Swiss chard, washed and chopped- 1 1/2 cups crème fraîche (or use sour cream as a substitute)- 1 (9-ounce) box no-boil lasagna noodles- 1 pound fresh ricotta- 2 cups finely grated Parmesan cheese
Steps:1. Preheat your oven to 400°F (200°C). In a large pot, heat the olive oil over medium heat. Add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft.2. Pour in the cream and add a handful of greens, cooking until slightly wilted. Add the remaining greens in batches, continuing to cook until they're tender and coated in cream. Season with more salt and pepper if needed, then remove from heat.3. Spread 1 cup of crème fraîche at the bottom of a 13x9-inch baking dish. Layer 4 noodles, allowing them to slightly overlap, then spread a third of the greens mixture over the noodles. Add a third of the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and finish with noodles on top. Pour 1/4 cup of the warm cream over the noodles. Mix together the remaining crème fraîche and Parmesan and spread it over the top.4. Cover the lasagna with foil and bake until bubbling and starting to brown (about 45 minutes). Remove the foil and bake until the top is golden brown and the sauce is bubbling (about 10 more minutes). Allow it to cool for at least 10 minutes before serving.
Craving a carb-free alternative? Give our zucchini lasagna recipe a go! Bon appétit!
Fun fact: If crème fraîche isn't an option, you can opt for sour cream, Greek yogurt, or a blend of cream cheese and sour cream as substitutes. Each provides a similar tangy flavor and creamy texture to suit your lasagna preferences! 1 2 3
Enjoy this unique vegetarian lasagna recipe that combines nutritious greens like red kale and Swiss chard with the creamy goodness of ricotta and crème fraîche. Follow the Aussiedlerbote's steps to create layers with no-boil lasagna noodles, then top it off with a mix of the remaining crème fraîche and Parmesan cheese. If crème fraîche is unavailable, consider using sour cream or Greek yogurt as substitutes to achieve a similar taste and texture. Enjoy your meal!
