The green team lasagna.
Meet the green team: spinach, broccoli and edamame. You’ll be very pleased to get acquainted.
Don’t you just feel healthier by simply looking at them?
I know I do.
But rest assured, things won’t stay too healthy from here on.
We’re talking about white lasagna. With homemade cream sauce & cheese.
And the green team. Don’t forget about them, they’re important.
This lasagna is green enough to make you feel healthy, but cheesy enough to be an indulgence.
It’s a confusing but satisfying balance.
What You’ll Need:
For the white cream sauce
4 tbsps unsalted butter
1 shallot (or a small onion, whatever you have on hand)
2 cloves of garlic
2 tbsps flour
2 tsps salt
2 cups of milk
For the lasagna:
1 package no-boil lasagna noodles
12oz cooked edamame beans
1 large broccoli head
5oz washed baby spinach
80z shredded Italian blend cheese
6oz shredded Parmesan cheese
Salt & olive oil, to taste
Heat oven to 350°.
Melt the butter in a small saucepan over medium heat. Add the finely chopped shallot & garlic and cook for 5-7 minutes, or until soft. Add the flour & salt and cook until the mixture resembles blonde, wet sand (weird, but succinctly appropriate). Slowly add the milk while simultaneously whisking the roux smooth. Bring sauce to a boil, then reduce to low heat. Set aside. The sauce will thicken as it cools.
Wash broccoli and roughly chop the florets & stalk (the stalk needs love too). Steam broccoli until tender, but not mushy. Season with salt & olive oil.
Ready to layer?
Now, the layering process is individual to each but it went something like this…
Coat a 12×5 oven-friendly pan with a spoonful of the white cream sauce (this prevents the lasagna noodles from burning) and cover the pan with the no-boil noodles.
Layer half of the amount of spinach and season it with salt & olive oil.
Add half of the edamame beans and broccoli.
Sprinkle equal amounts of the cheese and top with sauce. Repeat!
Bake for 30 minutes, or until golden brown… mmmmmmm golden cheese.
Finally, bon appétit.