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