Green Eggs and Ham Lasagna Recipe: A Whimsical, Delicious, and Gluten-Free Family Favorite

Sam-I-am’s culinary adventures take a delightful turn with this gooey, cheesy Green Eggs and Ham Lasagna. Once you try it, you’ll see why it’s a dish to enjoy in a boat, with a goat, in a box, with a fox, in a house, or with a mouse – anywhere and everywhere! Get ready to embrace this unique take on a classic comfort food. (Jump straight to the full recipe.)

‘I do not like them Sam-I-am, I do not like green eggs and ham.’ These iconic words from Dr. Seuss’s beloved children’s book have echoed through generations, capturing the stubbornness of a creature determined not to try something new, despite Sam-I-am’s persistent, creative efforts. The story is a whimsical lesson in open-mindedness, encouraging us all to step outside our comfort zones and discover new delights.

Dr. Seuss’s poor, beleaguered character just couldn’t escape Sam-I-am’s insistent attempts to get him to try that peculiar platter. He staunchly refused, no matter the location or companion. Not in a boat, nor with a goat. Not in a box, nor with a fox. And most certainly, not even in a house or with a mouse!

A Culinary Conversion: You Will Like This Green Eggs and Ham Lasagna!

However, we’re confident that if you try this Green Eggs and Ham Lasagna in your house, your heart will be instantly won over. You’ll become Sam-I-am’s newest, most enthusiastic fan! This dish is designed to convert even the pickiest eaters, offering a delightful twist on a classic that’s both comforting and surprising.

Each generous, gooey, and cheesy slab of this lasagna conceals layers of savory ham and vibrant, juicy spinach. But the true treasure lies in the middle: a sunny, golden-yolked egg, perfectly baked into the layers, awaiting discovery with every slice. This isn’t just a meal; it’s an experience! You’ll want to eat this fantastic lasagna here, there, and anywhere! (Trust us, we do, too.) The blend of flavors and textures creates an irresistible dish that’s perfect for family dinners, potlucks, or simply a cozy night in.

The Gluten-Free Advantage: Catelli’s Oven-Ready Lasagna Sheets

We were absolutely thrilled when Catelli introduced their new gluten-free Lasagna pasta. For those navigating gluten sensitivities or celiac disease, finding a high-quality gluten-free pasta that truly performs like its traditional counterpart can be a challenge. Catelli has truly excelled in this area. We’ve long been fans of their other gluten-free pasta shapes – spaghetti, macaroni, penne, fusilli, and their linguini – all of which cook beautifully and retain a fantastic texture. Now, with their lasagna sheets, it’s easier than ever to enjoy all our beloved pasta dishes, complete with the familiar wonderful flavors, but entirely gluten-free. This pasta has consistently yielded fantastic results in recipes like our Deluxe Pizza-Ghetti Pie and our tasty, traditional Macaroni Salad.

Why Choose Catelli Gluten-Free Pasta?

While our family adores the taste of Catelli’s gluten-free pasta, we also deeply appreciate its impressive nutritional profile. This pasta is crafted using ingredients certified as GMO-free, featuring a unique four-grain blend of the finest quality white rice, brown rice, corn, and quinoa. This thoughtful combination not only ensures a great taste and texture but also offers added nutritional benefits. Consumers have rated this pasta exceptionally high in blind taste tests for its taste, texture, color, and appearance, ultimately voting it the Best New Gluten-Free Pasta. Furthermore, it’s produced in a dedicated gluten-free facility and proudly certified by the Canadian Celiac Association, offering peace of mind to those with strict dietary requirements.

The new oven-ready lasagna sheets are another game-changer. Their flat design ensures a smooth, neat lasagna presentation. We particularly love how four sheets fit perfectly in a standard 9×13 inch pan, expanding just right during cooking to fill the space. But above all, the ultimate win is that these noodles taste remarkably similar to traditional pasta, making them a true winner in our kitchen.

Crafting the Perfect Green Eggs and Ham Lasagna

Developing this recipe involved a bit of experimentation to ensure each piece of lasagna would contain that delightful, perfectly cooked egg. The clever solution? Creating a “nest” with the spinach. This not only provides a lovely green base but also insulates the egg, keeping it securely in place during baking. Catelli’s gluten-free pasta sheets cook surprisingly quickly, meaning this lasagna can be ready from oven to table in about half an hour. This shorter cooking time is key, as it helps prevent the eggs from overcooking, allowing you to achieve yolks that are gently oozing or beautifully soft-set, depending on your preference. It’s these thoughtful details that elevate a simple lasagna to something truly special.

This Green Eggs and Ham Lasagna (or perhaps, more accurately, Greens, Eggs, and Ham Lasagna?) takes its playful inspiration from Dr. Seuss’s cherished children’s book. But rest assured, it’s a far more exciting and flavorful dish than plain old eggs and ham. It’s a culinary adventure that brings joy and deliciousness to your table.

The lasagna is generously loaded with vibrant, iron-rich spinach, which forms the “greens” component. Interspersed with this are tender, savory slices of ham, all enveloped in a rich, creamy white sauce. These delectable fillings are cozily sandwiched between two soft blankets of perfectly cooked lasagna noodles. To amp up the flavor and create that irresistible ooey-gooey meltiness (yes, those are absolutely words!), we incorporate three different types of cheese. And of course, the grand finale, the hidden surprise: an egg baked right into the middle of each portion, providing a beautiful golden burst of flavor and a delightful textural contrast when you cut into your serving.

No, the egg isn’t green – but we’re absolutely certain Sam-I-am would eat it anyway, and so will you!

* * * * *

Green Eggs and Ham Lasagna: The Recipe

Kitchen Frau Notes: *Sweet rice flour is a distinct ingredient, different from regular white or brown rice flour. It’s derived from cooked sticky short-grain rice and functions more like a starch, providing excellent thickening properties. Despite its name, it’s not sweet but possesses a very mild rice flavor. We find it to be the closest match to regular all-purpose flour in terms of both texture and taste when used to thicken gravies and sauces. It whisks in beautifully, preventing lumps, and creates a smooth, velvety consistency. If you regularly prepare gluten-free meals, it’s a worthwhile ingredient to seek out and keep in your pantry. You can typically find sweet rice flour in health food stores and Asian groceries. It may also be labeled as glutinous rice flour (named for the sticky nature of the rice, not because it contains gluten), mochigomeko (Japanese), or Mochiko sweet rice flour.

If sweet rice flour is unavailable, corn starch can serve as an acceptable substitute. However, to prevent lumps, corn starch must first be mixed into a slurry with a small amount of cold liquid (usually milk or water) before being whisked into the hot sauce.

While the instructions for assembling this lasagna might appear lengthy at first glance, don’t be deterred – the process is quite straightforward and intuitive once you begin. And a major bonus: it cooks up remarkably quickly! If you thaw the spinach ahead of time, the main tasks involve simply preparing the delicious white sauce and then layering the ingredients. This makes it a perfect dish for a weeknight, or for entertaining guests without spending hours in the kitchen.

Green Eggs and Ham Lasagna

Inspired by Dr. Seuss’s children’s book, ‘Green Eggs and Ham‘

Yields: 8 generous portions
Prep time: 30 minutes
Cook time: 28-35 minutes, plus 15 minutes rest

For the White Sauce:

• ¼ cup (55gms) butter
• 1 medium onion, finely minced
• 2 cloves garlic, minced
• 2 teaspoons dry mustard
• ½ teaspoon ground nutmeg
• ½ teaspoon ground white pepper
• ¼ teaspoon salt
• 5 tablespoons (50gms) sweet rice flour* (see notes above) or 5 tablespoons corn starch
• 3½ cups (720ml) milk
• ¾ cup (100gms) grated Parmesan cheese (this is half of the total amount needed for this lasagna recipe)

For the Lasagna Layers:

• 3 packages (300gms/10.5 oz each) chopped frozen spinach, thawed (or 900gms/2lbs fresh spinach, cooked and chopped)
• 8 sheets (6¼ x 3¼ inches/16 x 8 cm each) Catelli oven-ready, gluten-free lasagna noodles (approximately ½ of a 250gm package)
• 10 to 12 thin slices deli ham (225 to 250 gms), preferably good quality
• 8 large eggs
• 1 cup (100gms) crumbled feta cheese
• 1 cup (100gms) shredded mozzarella cheese
• ¾ cup (100gms) grated Parmesan cheese
• Chopped fresh dill or parsley, for garnish

Instructions:

1. Place the thawed frozen spinach into a colander and allow it to drain thoroughly while you prepare the sauce. This step is crucial to prevent a watery lasagna.

2. Preheat your oven to 325°F (160°C). Position the top oven rack to the middle for even baking.

Make the White Sauce:

3. Finely mince the onion and garlic. A mini food processor is excellent for this, ensuring a very fine texture without turning them into a paste. Alternatively, mince by hand with a sharp knife.

4. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the minced onion and garlic and cook, stirring frequently, for about 5 minutes. Continue cooking until the moisture from the butter and onions has evaporated, leaving a thick, aromatic mass of softened onions. This caramelization adds depth to the sauce.

5. Stir in the dry mustard, nutmeg, salt, and pepper. These spices will infuse the sauce with wonderful flavor.

6. Sprinkle the sweet rice flour over the onion mixture and stir well until all the flour is moistened by the butter, forming a roux. This is your thickening agent. Add approximately ½ cup of the milk, then cook and stir continuously until the sauce thickens and becomes smooth. Gradually add the remaining milk, ½ cup at a time, whisking vigorously after each addition to ensure a smooth, lump-free sauce.

[If using corn starch instead of sweet rice flour: First, add 3 cups (720ml) of the milk to the cooked onions and seasonings. Bring this mixture to a gentle simmer. In a separate small bowl, whisk together the 5 tablespoons of corn starch with the remaining ½ cup (120ml) of cold milk to create a slurry. Gradually whisk this corn starch slurry into the simmering sauce. Continue to cook and stir until the sauce thickens to your desired consistency.]

7. Cook the sauce until it is just beginning to bubble around the edges. Remove the saucepan from the heat and stir in the ¾ cup of grated Parmesan cheese until it is fully melted and incorporated. Set aside.

8. Return to the drained spinach. Squeeze out as much water as possible. You should aim for about 2 cups of tightly squeezed spinach. If using frozen spinach packages with two blocks, squeeze each block until it reduces to about ⅓ cup in volume. Excess water can make your lasagna soggy, so don’t skip this important step!

To Assemble the Lasagna:

Ensure your oven is still preheated to 325°F (160°C) with the rack in the middle position.

1. Lightly grease a 9 x 13 inch (23 x 33 cm) glass or ceramic baking pan. Spread ½ cup (120ml) of the prepared white sauce evenly over the bottom of the pan. This provides a flavorful base and prevents the noodles from sticking.
2. Arrange 4 lasagna sheets in a single layer in the pan. If your baking pan has rounded corners, you may gently break off small bits from the corners of the pasta sheets to ensure they lie flat and conform to the pan’s shape. Place these broken-off bits into any small gaps or spaces between the pasta sheets for a continuous layer.
3. Evenly cover the pasta layer with another ½ cup of the white sauce, spreading it gently with a silicone spatula.
4. Lay a single layer of ham slices over the sauce. Use 5 to 6 slices, trimming them to fit the pan. Use any trimmings to fill in gaps and ensure full coverage.
5. Now, for the “green” part! Take small clumps of the squeezed spinach and carefully form a raised border, approximately 1 inch (2.5cm) high, all the way around the edges of the pan, directly on top of the ham layer. Then, use the remaining spinach to create one ridge lengthwise down the center of the pan and three crosswise ridges. This will create a grid, forming 8 individual “nests” (like an 8-paned window). It’s essential to ensure there are no gaps in these spinach ridges, as they will contain the eggs. To help you cut the cooked lasagna accurately later, place a wooden toothpick upright against the sides of the pan where each spinach ridge meets the edge. These toothpicks will act as markers, ensuring each piece of lasagna gets a perfectly centered egg.
6. Carefully crack one large egg into the center of each spinach nest. Take care not to break the yolks.

7. Drizzle another ½ cup of the white sauce over the spinach ridges to keep them moist during baking. Try to avoid getting too much sauce directly on the eggs to preserve their distinctness.
8. Generously sprinkle the entire layer of eggs and spinach with the crumbled feta cheese. The tangy feta adds a lovely contrast to the richness of the other ingredients.
9. Cover the eggs and spinach layer with the remaining ham slices, arranging them in a single layer and trimming as needed.
10. Dollop on 1 cup (240ml) of the white sauce and gently spread it out to form an even layer over the ham.
11. Layer on the remaining 4 pasta sheets, exactly as you did for the first layer. Ensure they are laid flat and fill any gaps.
12. Cover the top pasta layer with all the remaining white sauce, spreading it evenly and right to the edges of the baking dish to prevent the noodles from drying out.
13. Sprinkle generously with the shredded mozzarella cheese. This will create a beautiful, bubbly, golden-brown crust.
14. Finish by sprinkling with the remaining grated Parmesan cheese for an extra layer of savory flavor.

Baking and Broiling for Perfection:

Bake the lasagna for 28 to 33 minutes. For even cooking of the eggs and uniform browning, rotate the pan halfway through the baking time. A baking time of 28 minutes will typically yield soft, slightly runny eggs, while 30 minutes will result in medium-set eggs. Keep in mind that oven temperatures can vary, so adjust accordingly. If you prefer harder-set eggs, simply bake for an additional 5 minutes.

Once baked, remove the lasagna from the oven. Carefully set your oven to the ‘broil’ setting. If your baking pan has glass or ceramic handles, loosely cover them with strips of aluminum foil to prevent them from overheating or cracking under the broiler. Place the lasagna back on the middle rack in the oven, directly under the broiler. Leave the oven door open about 6 inches (15cm) – this is crucial for preventing the top from burning. Broil for approximately 2 to 3 minutes, or just until the top of the lasagna is bubbling, golden brown, and delightfully crispy. Watch it very carefully during this stage, as it can go from perfect to burnt in a matter of seconds!

Resting, Garnishing, and Serving:

After broiling, remove the lasagna from the oven and, importantly, allow it to rest for a full 15 minutes before cutting. This resting period is essential as it allows the layers to set and firm up, making for cleaner, more even slices. Skipping this step often results in a messy lasagna that falls apart.

Just before serving, sprinkle generously with freshly chopped dill or parsley. Dill, in particular, complements the flavors of spinach and feta cheese beautifully, adding a fresh, aromatic finish.

Using the toothpicks as your guide, carefully cut the Green Eggs & Ham Lasagna into 8 even pieces, ensuring each portion gets a whole, beautifully baked egg in its center. Remove the toothpicks before serving.

Serve this unique lasagna with a fresh tomato salad or a crisp green salad tossed with a tangy vinaigrette dressing. The bright acidity of the salad will perfectly cut through the richness of the lasagna, creating a well-balanced and satisfying meal.

This recipe makes 8 hearty portions, perfect for a family dinner or entertaining guests.

Guten Appetit! Enjoy your meal!

Disclaimer: The pasta used for the experimentation and development of this delightful dish was generously provided by Catelli. However, all recipe details, content, and expressed opinions are entirely my own and reflect my honest experience with the product.

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