Broken Florentine Lasagna Bake

Recipe from Rachael Ray.

4 tbsp (1/2 stick) butter
4 tbsp all purpose-flour
3 c milk
Salt & pepper
Freshly grated nutmeg
1½ c grated parmigiano-reggiano
2 tbsp EVOO
1 garlic clove, cracked away from its skin
1 bunch of green chard, stems removed, leaves coarsely chopped
2 pounds spinach, stems removed, leaves coarsely chopped
1 box no-boil lasagna noodles

1. Preheat the oven to 375° f
2. Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with Salt, pepper and nutmeg, and cook for a couple of minutes to thicken. Stir in half the parmigiano (about ¾ c). Set the sauce aside.
3. Heat the EVOO in a large cast-iron skillet over medium-high. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
4. Break the pasta into large pieces. Toss them into The pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle in the remaining ¾ c parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more mins to brown the cheese. Serves 4

It was pretty good. I halved the recipe and found that the 45 mins. of baking time was too much & the noodles were slightly burned. Make sure to evenly distribute the sauce over all of the noodles. If the noodles aren't covered with sauce, they will be hard. Will make again.

If you're going to use the Parmigiano-Reggiano cheese, make sure you bring your savings - this cheese was $12 at Albertson's.