Thursday, July 26, 2012

Heirloom Tomato and Greens Lasagna


Lasagna is one of my favorite dishes to make - it can be made early in the day so there's no last-minute scrambling at dinnertime, and it usually lasts two nights in our house. Lasagna can be so rich that I don't often think of making it during warm summer months. This recipe is much lighter than traditional meaty lasagna while remaining satisfying and comforting.


Sweet summer heirloom tomatoes, fresh mozzarella, and two, yes TWO, salad-size containers of dark leafy greens like baby spinach, Swiss chard, and kale are the stars of this healthy dinner. 


Don't be alarmed by the massive amount of greens, they really cook down.  I love when I can eat my salad in a main course dish like this. If you have a hard time getting your kids to eat veggies, this recipe may be your ticket to getting them to eat their greens. I added capers for an extra flavorful salty bite, and my daughter loves them, but they are optional if your family does not share that love.

I have been getting a LOT of comments asking where to find my pretty china. It's Pip Studio and I got it here at LaylaGrayce.com. 
    
 The best part? Leftovers for lunch the next day.

Heirloom Tomato and Greens Lasagna
printer friendly recipe

serves 6

2 tablespoons extra virgin olive oil 
10 oz. baby spinach, kale, or chard (looks like a lot, but cooks down)
2-3 medium heirloom tomatoes, any color, sliced
1 egg, lightly beaten
16 oz. ricotta cheese
4 oz. goat cheese 
1 cup grated Parmesan Cheese
25 oz homemade or store-bought marinara sauce 
8 oz. fresh mozzarella cheese in water, well drained and sliced 
8-9 oz. fresh or cooked lasagna noodles (I used fresh sheets) 
2 tablespoons capers 

Preheat oven to 375.

Pour olive oil in a large pot over medium heat. Add greens, and season lightly with salt and pepper. Toss until wilted, about 5 minutes. Transfer to paper towels and wring out as much water as possible. Set aside.

Press paper towels on top of the tomatoes to soak up some of the juices. 

In a medium bowl, stir together the egg, ricotta, goat cheese, 1/2 cup Parmesan, and a pinch of salt and pepper. Set aside. 

Coat the bottom of a 9 x 13 inch casserole dish with a layer of sauce. Place a layer of noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles. Arrange 1/3 of the mozzarella over the ricotta layer. Arrange 1/2 of the greens and 1/2 of the tomatoes over the cheese. Pour a thin layer of sauce on top. Add a second layer of noodles. Spread another 1/3 of the ricotta over the noodles, and layer the mozzarella on top. Continue layering until the ingredients have been used up, ending with noodles and then sauce and capers. Sprinkle with the remaining 1/2 cup Parmesan. Bake for 45 minutes or until bubbling.

24 comments:

  1. I'm so ready to come over for dinner. I'll bring the wine and crusty bread. =)

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  2. i say the more greens the better!

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  3. I'm with Val...cut a big piece for me! Your styling is as gorgeous as the lasagna, beautiful post!

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  4. Your lasagna looks wonderful and so healthy. I love all the greens to it. Your very lucky your family eats that way, mine refuses healthy food, which sometimes makes life difficult in my house.

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  5. Yum! I'm usually a meat lover but this recipe definitely looks like it can stand on its own. I'll definitely be trying. Thanks for sharing!

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  6. Marina, any chance you know the name of that china pattern? It is stunning.


    carolinagirl 1993 at yahoo dot com

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    1. Yes! It's Pip Studio. You can get it here:

      http://www.laylagrayce.com/Departments/Shop-by-Brand/p2.aspx

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  7. My mouth is watering!

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  8. I love lasagna when going to visit family and I need to bring something I can slide right into the fridge and then take out later on. Everyone always appreciates it and the ooh's and aah's are...well...so fulfilling!

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  9. You can never have enough leftover lasagna in my opinion :) Looks fantastic!

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  10. Looks delicious-beautiful pictures too!

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  11. Marina,
    Perfect timing. My DIL is coming to town for a visit and this recipe has her name all over it. I'll definitely plan on fixing this for her (and us, of course!)
    Thanks,
    Karen

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  12. What a delicious looking lasagna!

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  13. Once again, beautiful photos and a yummy recipe! I love that this lasagna is vegetarian. I'll have to give it a try :)

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  14. Even though it's the height of summer, I couldn't pass up a gorgeous lasagna. Looks light but still creamy. (And, yes, your dishes -- and photos -- are just gorgeous, too!)

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  15. Another "must try" from Marina! :)

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  16. Girl I am so digging this recipe in a major way. Heirloom tomatoes are my jam right now and leafy greens- a daily staple. You rock. I can't wait for your cookbook

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  17. This looks amazing! Does it freeze well?

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    1. Hi! I would assemble without baking. Then wrap with plastic wrap and then a layer of foil to really seal it. I think it could freeze well for up to 3 months.

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    2. Thank you!

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  18. We just grew some heirlooms so I would love to try this. Thanks Marina!

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  19. I agree with you ~ it is amazing how many greens you can use in a dish like this. Wish we had some for dinner tonight!!

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  20. Not only you made a perfect recipe, but also great pics.
    If you submitted your lasagna photos to http://www.foodporn.net , I'll bet they will make you on the home page.
    Gosh, you have made me sooo hungry !

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