Green Lasagna with Ricotta & Salsa Verde

A hearty lasagna is jam-packed with leafy greens and drizzled with bright and tangy salsa verde. But it’s easy being green with layers of fresh pasta sheets and premade cheese sauce. 

What You Get

Braising mix 

Shallots 

Garlic 

Cheese sauce 

Ricotta cheese 

Grated Parmesan cheese 

Fresh lasagna sheets 

Salsa verde 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Chile flakes (optional)

Makes 6 servings

Active Time: 25 minutes 

Total Time: 60 minutes 

Step 1

Preheat the oven to 400°F. Set out a rectangular baking dish (about 9 by 13 inches) and lightly grease with olive oil. Remove any big ribs or stems from the braising mix, and roughly chop the leaves. Chop ½ cup shallots. Chop 5 cloves garlic. 

Step 2

In a large sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallots and sauté until tender, about 2 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the greens, working in batches if necessary, and sauté until wilted, 5 minutes. Pour off any excess liquid from the pan. Season with ½ teaspoon salt, and add a pinch of red chile flakes, if you want some heat. Remove from the heat. 

Step 3

Microwave the cheese sauce to loosen to a spoonable consistency, 30 seconds. In a small bowl, stir together about 2 cups ricotta and ½ cup Parmesan, and season with ½ teaspoon salt and a few grinds of pepper. Cut each sheet of pasta into 3 equal strips.

Step 4

To assemble the lasagna, spoon a thin layer of cheese sauce into the bottom of the prepared pan. Lay down a single layer of pasta sheets. Spread with half of the ricotta mixture. Top with half of the greens. Repeat with another layer of pasta, the remaining ricotta, and the remaining greens. Finish with a final layer of pasta (you may have some extra you don’t need). Spread the remaining cheese sauce on top, and sprinkle with ½ cup Parmesan.

Step 5

Cover the dish with foil, transfer to the oven, and bake until bubbling, 30 minutes. Remove the foil and continue to bake until the lasagna is golden and springy, 5 minutes longer. 

Step 6

Let the lasagna rest for a few minutes before cutting into squares. Transfer the lasagna to plates, spoon the salsa verde over, and serve warm.