Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add 8 garlic cloves; cook 1 minute. Add tomato paste, and cook 2 minutes, stirring to combine. Add wine; cook 1 minute. Add basil and next 4 ingredients (through bay leaf). Stir in 1/4 teaspoon salt. Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally. Discard bay leaf.
Place pancetta in a food processor; process until finely ground. Remove pancetta. Place mushrooms in food processor; process until finely ground.
Heat a large skillet over medium-low heat. Add pancetta; cook 6 minutes or until crisp, stirring to crumble. Add remaining 1/4 teaspoon salt, mushrooms, and 1/4 cup stock. Increase heat to medium. Cook 10 minutes or until almost dry. Remove from heat; stir in half-and-half.
Heat a medium saucepan over medium-high heat. Add remaining 1/2 cup stock and remaining 2 garlic cloves; bring to a boil. Add kale; cook 10 minutes or until kale wilts, stirring occasionally. Stir in vinegar.
Preheat oven to 350°.
Spread 1 cup sauce in bottom of an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Arrange 2 noodles over sauce; top noodles with all of kale and 3/4 cup sauce. Arrange 2 noodles over kale and sauce; top with mushroom mixture and ricotta. Top with remaining 2 noodles. Spread remaining sauce over noodles; sprinkle with Parmesan. Cover and bake at 350° for 45 minutes.
Turn on broiler (do not remove dish from oven). Uncover; sprinkle with mozzarella. Broil 2 minutes or until cheese melts. Let stand 5 minutes; sprinkle with parsley and pepper.
Wow, I am really surprised at all the positive reviews for this recipe. I knew that the recipe would take a long time to prepare, even then, it was still 1 hour 45 minutes of hands on time. As one poster suggested, using a jarred sauce would speed things up, but actually I think most of the flavor was in the sauce. I made the vegetarian version, substituting vegetable broth and eliminating the pancetta, the mushroom layer had no flavor (my husband didn't even realize there were mushrooms in there till I told him), the no-boil noodles don't have the chew of real noodles, and not a whole lot of cheese. I do love kale though, so that part along with the sauce was great. I also made the suggested Fresh Orange Salad to go with, the dressing turned out to be very salty. All in all, the end product wasn't worth the time or the expense of all these ingredients.
This recipe far exceeded my expectations. I made this for my sons birthday party. I needed a veggie lasagna to go with the meat version. Surprise this one came out better than the meat based one. I did make a few changes added a little more pancetta, used kale and mustard greens and added a bit more cheese. My version may not have been quite as healthy but everyone raved about it. This recipe is definitely a keeper
My husband and I really enjoyed this lasagna. My kids did not care for it. I followed the recipe except for replacing the pancetta with prosciutto and the beef stock with vegetable stock. This lasagna took the good portion of an afternoon to prepare. While I really enjoyed the tomato sauce, you could cut down on prep time significantly by using a high quality jarred sauce or by picking some up from your favorite Italian restaurant.
Wow! This recipe seemed a bit too hippie for me, but was looking for something fresh and new. This turned out to be surprisenly awesome!
It does take a little more time than usually, but completely worth it.
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