MAIN DISH

BROKEN FLORENTINE

LASAGNA BAKE

Rachael Ray described this as ``a dream, rich, simple and delish.'' It's also easy to make and loaded with spinach and chard. Our 5-year-old agreed it was good. Except for the 3 pounds of greens.

• 4 tablespoons ( ½ stick) butter

• 4 tablespoons all-purpose flour

• 3 cups milk

• Salt, pepper and ground nutmeg, to taste

• 1 ½ cups grated Parmigiano-Reggiano, divided

• 2 tablespoons extra-virgin olive oil

• 1 garlic clove, cracked

• 1 bunch green chard, stemmed and roughly chopped

• 2 pounds spinach, roughly chopped

• 12 ounces no-boil lasagna noodles

Heat oven to 375 degrees. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook about 1 minute. Slowly whisk in the milk, and season with salt, pepper and nutmeg. Let the sauce heat and thicken a couple of minutes, then stir in about 1 cup of the Parmigiano-Reggiano. Set aside.

In a large cast-iron skillet over medium-high, heat the olive oil. Toss in the garlic clove and cook 1 to 2 minutes. Add the chard and wilt it down, about 2 minutes. Add the spinach, a few handfuls at a time as they wilt down. Season 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 on the sauce, stirring to evenly mix. Smooth the top down and sprinkle on the remaining ½ cup Parmigiano-Reggiano.

Cover the skillet with foil and bake 30 minutes. Remove the foil and bake 15 minutes more to brown the cheese. Makes 4 servings.

Source: Adapted from Rachael Ray.

Per serving: 666 calories (50 percent from fat), 36.9 g fat (18.5 g saturated, 12.7 g monounsaturated), 81.8 mg cholesterol, 34.4 g protein, 53.9 g carbohydrates, 8.3 g fiber, 1,310 mg sodium.

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