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.
Kale and Mushroom Lasagna
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.
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1 Hour, 20 Minutes
Total: 2 Hours, 10 Minutes
- Calories: 454
- Fat: 13.5g
- Saturated fat: 5.3g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.1g
- Protein: 24.1g
- Carbohydrate: 61.2g
- Fiber: 8.3g
- Cholesterol: 26mg
- Iron: 5.6mg
- Sodium: 654mg
- Calcium: 479mg
- 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
- 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.
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