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Photo: Jason Wallis; Styling: Missie Neville Crawford  

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.

Cooking Light JANUARY 2014

  • Yield: Serves 4 (serving size: 1 piece)
  • Hands-on:1 Hour, 20 Minutes
  • Total:2 Hours, 10 Minutes

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.

Nutritional Information

Amount per serving
  • 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
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Kale and Mushroom Lasagna recipe

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