- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- Salt and pepper
- Nutmeg, to taste
- 1 1/2 cups grated Parmigiano Reggiano cheese, divided
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 clove garlic, cracked
- 1 bunch green chard, stems removed, leaves roughly chopped
- 2 pounds spinach, steams removed, leaves roughly chopped
- 1 box no-boil lasagna noodles
Pre-heat the oven to 375ºF.
Place a medium pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper and nutmeg, then thicken for a couple of minutes and stir in a little over half of the Parmigiano Reggiano cheese (about 1 cup). Set the sauce aside.
Place a large, cast iron skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add in the chard and wilt down, 2 minutes, then wilt in the spinach a few handfuls at a time. Season the greens with salt and pepper.
Break the pasta sheets into large pieces. Toss them into the skillet and give them a good stir to incorporate them with the greens. Pour the sauce into the skillet, stirring again to evenly incorporate everything. Smooth the top down and sprinkle the remaining 1/2 cup Parmigiano Reggiano cheese over the top of the lasagna.
Cover the skillet with foil and bake for 30 minutes. Remove the foil from the pan and let it finish, uncovered, for about 15 more minutes to brown the cheese.