Kale and Mushroom Lasagna

Kale and Mushroom Lasagna Recipe
Photo: Jason Wallis; Styling: Missie Neville Crawford

 

A small amount of pancetta adds richness and depth to the mushroom mixture; feel free to omit it--and swap in vegetable stock for beef--for a vegetarian version.

Yield:

Serves 4 (serving size: 1 piece)
Total time: 2 Hours, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hour, 20 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

Calories 454
Fat 13.5 g
Satfat 5.3 g
Monofat 4.5 g
Polyfat 1.1 g
Protein 24.1 g
Carbohydrate 61.2 g
Fiber 8.3 g
Cholesterol 26 mg
Iron 5.6 mg
Sodium 654 mg
Calcium 479 mg

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped onion
10 garlic cloves, minced and divided
2 tablespoons unsalted tomato paste
1/4 cup dry red wine
1 cup chopped fresh basil
3 tablespoons chopped fresh oregano
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
1 (14-ounce) can unsalted crushed tomatoes
1 bay leaf
1/2 teaspoon kosher salt, divided
1 ounce pancetta
1 pound cremini mushrooms
3/4 cup unsalted beef stock, divided
2 tablespoons half-and-half
8 cups chopped kale
1 teaspoon red wine vinegar
Cooking spray
6 uncooked no-boil lasagna noodles
1/2 cup part-skim ricotta cheese
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper

Preparation

1. 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.

2. Place pancetta in a food processor; process until finely ground. Remove pancetta. Place mushrooms in food processor; process until finely ground.

3. 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.

4. 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.

5. Preheat oven to 350°.

6. 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.

7. 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.

Tiffany Vickers Davis,

Cooking Light

January 2014
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