Recipes have a way of starting as one thing and morphing into another. I had been craving a good spinach lasagna with white sauce and with all of the bags of greens we’ve been getting in our Angelic Organic boxes, I thought it would be a great recipe to post on 24 boxes. And I started from a good place – a recipe from Cook’s Illustrated. You can’t go wrong, right? Well, there wasn’t anything wrong with the recipe OR the execution, but the results weren’t what I had hoped for. The lasagna was very heavy, very cheesy, really white and didn’t let much of the spinach flavor shine. But there were some aspects of it that I liked. So, after a few trials, here is an updated, revamped recipe that started out as a lasagna and ended up as a baked pasta.
You can use any type of green here – spinach, chard, kale, etc. I happened to use baby chard. You can also substitute frozen, chopped spinach (make sure to defrost first and remove any excess moisture and/or water).
Click here to download and print a pdf of this recipe:
Baked Pasta with Chard