Kale Lasagna

I've been on a kale kick lately. 

(What the kale?) 

Can't help it.  I recently discovered that my local health food store carries organic kale, and I've been going bonkers ever since.  Kale chips.  Kale mixed into Asian stir-fries.  Kale dunked into soups.  And now this: kale lasagna.

It's good for one's heart, soul, and colon.

And I sure do love to multi-task.  :)

If you're brave enough to make this, start out by sauteing 1/2 an onion, 3 cloves of garlic, 8 leaves of kale and 3 leaves of Swiss chard together. 

Add in a 24-ounce jar of your favorite marinara sauce (I used Bertolli's Olive Oil, Basil, and Garlic).

 

In a separate bowl, mix together ricotta cheese, an egg, Parmesan cheese, basil, and 

grated nutmeg.

Mixing creamy things together makes my troubles melt like lemon drops.

Drop a plop of the kale/chard/marinara mixture into the bottom of a greased 8x8 baking dish.

Layer on some whole wheat "oven ready" (no boil) noodles.

Top with half of the ricotta mixture.

S-p-r-e-a-d- it around.

 

Repeat the layers until you're out of stuff. 

End with a generous ladle of kale/chard/marinara mixture and top with cheese.

Me:  layering lasagna in the kitchen.

My boys:  wrecking the feng shui of the living room.

Why do I even bother buying pretty pillows?

Kale Lasagna

Serves 6

2 tablespoons olive oil

1/2 medium onion, finely diced (about 1/2 cup)

3 cloves garlic, minced (about 3 teaspoons)

8 leaves fresh kale, cut away from the center stem and chopped (substitute 5 handfuls of fresh spinach leaves)

3 leaves fresh Swiss chard, cut away from center stem and chopped

1 24-ounce jar of marinara sauce (I used Bertolli's Olive Oil, Garlic, and Basil)

2 cups ricotta cheese

1 egg, lightly beaten

1/2 cup grated Parmesan cheese

2 teaspoons dried basil (or 1 teaspoon fresh, chopped)

1/4 teaspoon grated nutmeg

6 whole wheat "oven ready" (no boil) lasagna noodles

1/4 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

In a large skillet, heat the olive oil over medium-high heat.  Saute the onion for 5-6 minutes until softened.  Add garlic.  Saute, stirring often, for 3 minutes.  Add kale and chard and saute for 3-4 minutes more, until leaves begin to wilt.  Pour in the marinara sauce.  Taste for seasoning (add salt and pepper if necessary).  Reduce heat to low and cover.

In a medium bowl, mix together the ricotta, egg, 1/2 cup Parmesan cheese, basil, and nutmeg.  

To assemble the lasagna, grease an 8 x 8-inch baking dish.  Add 1 cup of sauce to the dish and spread around evenly.  Top with two noodles.  Spread with about 1/2 of the cheese mixture.  Top with 1 cup sauce, two more noodles, and the remaining ricotta mixture.  End with 1 cup sauce and the grated cheeses.  

Bake at 350 degrees for 30-45 minutes until hot and bubbly. 

The printable recipe lives here.