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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: Crème fraîche 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.
Want to ditch the carbs? Try our zucchini lasagna recipe.
Beverage pairing: Russiz Superiore Sauvignon Blanc, Italy. The cream and cheese in this dish suggest a white wine with both acid and some heft, while the chard and kale beg for something with earthiness and herbaceousness. Sauvignon Blanc is the answer, especially one from Friuli in northeastern Italy, where it often has great acid structure and fine apple and lime flavors, as well as a high-pitched green streak.