She Strengthens

Winter Greens Lasagna: A Creamy, Vegetarian Delight

When it comes to cooking greens, many of us think of sautéing them with garlic as a side dish. But what if we told you that you can elevate these humble leaves to the main event? Our Winter Greens Lasagna recipe does just that, combining the earthy flavors of kale and Swiss chard with rich cream and cheese for a satisfying, easy-to-make dish that’s perfect for a chilly winter evening.

The Magic of Crème Fraîche

Crème fraîche is the secret ingredient that takes this lasagna to the next level. This naturally thickened fresh cream has a tangy flavor and a rich texture that won’t curdle or separate when heated. If you can’t find it, sour cream makes a decent substitute. But trust us, the real deal is worth the extra effort.

The Recipe

Yield: 8-12 servings
Difficulty: Medium
Total Time: 1 hour 35 minutes
Active Time: 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, medium dice
• 3 medium garlic cloves, finely chopped
• 2 cups heavy cream
• 1 pound red kale, washed, tough stems removed, and coarsely chopped (about 10 cups)
• 1 pound Swiss chard, washed, tough stems removed, and coarsely chopped (about 8 cups)
• 1 1/2 cups crème fraîche
• 1 (9-ounce) box no-boil lasagna noodles
• 1 pound fresh ricotta
• 2 cups finely grated Parmesan cheese (about 5 ounces)

Instructions

1. Preheat your oven to 400°F and arrange a rack in the middle.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes.
3. Add the cream and a few handfuls of greens, cooking until slightly wilted. Continue adding greens a little at a time until they’re all slightly wilted. Cook, stirring occasionally, until the greens are tender, completely wilted, and coated in cream, about 10 minutes. Season with additional salt and freshly ground black pepper and remove from heat.
4. Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly.
5. Using a slotted spoon, scoop a third of the greens mixture from the cream and evenly spread it over the noodles, then cover with a third of the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and end with a final layer of noodles on top.
6. Evenly pour 1/4 cup of the warm cream over the noodles. Mix together the remaining crème fraîche and Parmesan and spread it evenly over top.
7. 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 browned completely and the sauce is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving.

Beverage Pairing

For a perfect pairing, try Russiz Superiore Sauvignon Blanc from Italy. The cream and cheese in this dish suggest a white wine with both acid and some heft, while the chard and kale beg for something with earthiness and herbaceousness. Sauvignon Blanc is the answer, especially one from Friuli in northeastern Italy, where it often has great acid structure and fine apple and lime flavors, as well as a high-pitched green streak.