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Apple Lasagna with Fall Greens

Apple Lasagna with Fall GreensRecipe courtesy of the U.S. Apple Association.

Recipe Ingredients:

12 lasagna noodles

Sauce:
1 small onion, diced (about 4 tablespoon)
5 tablespoons butter
5 tablespoons all-purpose flour
1 cup apple cider
1 cup vegetable broth*
Salt and ground black pepper, to taste
1/4 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
2 teaspoons thyme leaves
1 cup applesauce
1/2 lemon, juiced

Filling:
1/2 cup ricotta cheese
1/2 cup whole milk mozzarella, shredded
4 tablespoon Parmesan cheese, freshly grated
1 1/2 cups turnip greens or Swiss chard, cooked, drained, chopped, and seasoned with salt, pepper and nutmeg

Cooking Directions:

  1. For Pasta: Cook 12 lasagna noodles in 4 quarts, lightly salted, boiling water until tender. Drain well and rinse with cold water; set aside.
  2. For Sauce: In a heavy, non aluminum saucepan, melt butter over medium heat. Add onion; cook until clear, approximately three minutes.
  3. Add flour, stir well; cook approximately three minutes, stirring constantly.
  4. Add apple cider and vegetable broth; simmer.
  5. Season with salt, pepper, spices, and thyme. Add applesauce and lemon juice. Continue to simmer for 10 to 15 minutes, stirring until medium thick consistency.
  6. To Assemble: Preheat oven to 350°F (175°C). Lightly oil an 8-inch x 11-inch glass or ceramic baking dish.
  7. Place one layer of pasta on bottom, spread 1/3 of the sauce, and then a layer of greens, followed by a thin layer of cheese.
  8. Repeat; finishing with sauce and cheese on top (should have four layers total).
  9. Cover with foil. Bake for 40 to 45 minutes Remove foil and continue to bake for 15 to 20 minutes
  10. Remove; let cool for 15 minutes before cutting.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 366; Total Fat: 15g; Cholesterol: 141mg; Total Carbs: 44g; Fiber: 3g; Protein: 3g; Sodium: 479mg.

Recipe and photograph courtesy of the U.S. Apple Association.