Green Lasagne with Greens

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Preparation info
  • Serves

    8–10

    • Difficulty

      Complex

Appears in

By David Tanis

Published 2008

  • About

For this lasagne, I add pureed raw greens to the pasta dough and use cooked greens for the filling. I have a habit of saving greens: the outer leaves of escarole and curly endive, radish tops, young turnip tops, and oversized (or any size) arugula. All of these can be combined with spinach or chard and wilted together with olive oil, garlic, and a touch of hot pepper, then chopped roughly for a filling for lasagne or ravioli.

Ingredients

Method