White & Green Lasagna
One of my goals for this year has been incorporating a larger variety of vegetables in to my diet, to go beyond the standard spinach, peppers, tomatoes, and mushrooms that I tend to live on. While this will be much easier to do once farmer markets are in full swing this spring, I didn’t want to put off this goal for fear I would keep pushing it off. So I started exploring the hothouse vegetable section of my grocery store to see what was being produced locally. I didn’t expect to see much beyond root vegetables and tomatoes and with that was pleasantly surprised when I saw the plethora of greens waiting for me to give them a go. From bitter mustard greens to earthly collards to sweet baby spinach and all the colors of chard in between it was a mecca of leafy vegetables. I decided to grab a few varieties and see what all I could come up with. I’ll admit, most of the kale wound up being used in salad or juice form, but I when I realized I had grabbed more than I needed I started thinking of recipes that could use a large amount of greens. When it comes to fridge clean out I need to go to pizzas or pastas and this time was no different – except I decided to make my own lasagna sheets. Since the point of this meal was to use as many veggies as possible even the pasta wound up going green with the inclusion of spinach and kale though in the future I’ll make sure to process them more in order to get a more even distribution.
This might not be the healthiest lasagna out there due to the cheese, however it does pack a healthy punch of vitamins and nutrients. I also like that this is another one of those dishes where there is no right or wrong ingredient – just add whatever vegetables are threatening to turn and enjoy!