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Australian Recipe

Appetizer

8 to 12
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Short Description

Plan the BEST family vaca this summer. Sponsored by Best Western Wilting the greens with cream and layering them with ricotta and Parmesan makes this a satisfying lasagna that's both easy (no sauce to prepare) and vegetarian. Even those who don't usually get excited by cooking greens enjoy the earthy flavors they provide here. What to buy: Creme fraiche is a naturally thickened fresh cream with a tangy flavor and a rich texture, and it doesn't curdle or separate when heated. If you can't find it, sour cream is a decent substitute. This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.


Ingredients
1 2 3 4 5 6 7 8 9 10
Cooking Procedure
1 Heat the oven to 400F and arrange a rack in the middle 2 Heat the olive oil in a large pot over medium heat 3 When it shimmers, add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes 4 Add the cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted 5 Continue adding greens a little at a time until they all are slightly wilted 6 Cook, stirring occasionally, until the greens are tender, completely wilted, and coated in cream, about 10 minutes 7 Season with additional salt and freshly ground black pepper and remove from heat 8 Spread 1 cup of the creme fraiche evenly over the bottom of a 13-by-9-inch baking dish 9 Cover with a layer of 4 noodles, allowing them to overlap slightly 10 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 11 Repeat to make two more layers, and end with a final layer of noodles on top 12 Evenly pour 1/4 cup of the warm cream over the noodles 13 Mix together the remaining creme fraiche and Parmesan and spread it evenly over top 14 Cover the lasagna with foil and bake until bubbling and starting to brown, about 45 minutes 15 Remove the foil and bake until the top is browned completely and the sauce is bubbling, about 10 minutes more 16 Let cool at least 10 minutes before serving.


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