KALE AND OVEN-DRIED-TOMATO LASAGNA
Provided by Molly O'Neill
Categories main course
Time 7h
Yield Six servings
Number Of Ingredients 17
Steps:
- To make the tomatoes, preheat the oven to 200 degrees. Using a pastry brush, brush the skin side of the tomatoes with the olive oil. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste. Bake until they shrink to about a quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Let the tomatoes cool on the baking sheet. Quarter the tomatoes and set aside.
- To make the lasagna, bring a large pot of lightly salted water to a boil. Add the potato slices and blanch for 7 minutes. Drain and set aside. Heat the olive oil in a large pot over medium heat. Add the garlic and rosemary and cook for 30 seconds. Add the kale to the pot, stir once and cover with a lid. Cook for 12 minutes. Stir in 1 1/2 teaspoons of salt and the pepper flakes.
- Preheat the oven to 350 degrees. Whisk together the ricotta, egg, remaining salt and pepper to taste. Spray an 11-by-7-inch baking dish with the olive oil. Line the bottom of the dish with 3 of the noodles, trimming them to fit if necessary. Spread the noodles with half of the ricotta mixture. Spread 3 cups of the kale mixture over the ricotta. Layer half of the potatoes over the kale and scatter with 3/4 cup of the tomato pieces. Repeat the layers, ending with remaining noodles.
- Spread the remaining kale mixture over the noodles. Sprinkle with the ricotta salata and the remaining tomato pieces. Cover with aluminum foil. Bake for 30 minutes. Cut into 6 pieces, place on a plate and serve.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1221 milligrams, Sugar 11 grams, TransFat 0 grams
HEALTHIFIED KALE AND PORTOBELLO LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
- Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
- Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.
Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 540 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 19 grams, Sugar 5 grams
BRAISED KALE AND TOMATOES
Steps:
- Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.
ROASTED VEGETABLE AND KALE LASAGNA
A delicious layering of roasted vegetables and garlic-sauteed kale make this cheesy lasagna a healthier alternative to the classic Italian dish.
Provided by Melanie McClare
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
- Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
- Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
- Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
- Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
- Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
- Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.
Nutrition Facts : Calories 525 calories, Carbohydrate 36.5 g, Cholesterol 72.8 mg, Fat 28.7 g, Fiber 4.9 g, Protein 30.2 g, SaturatedFat 13.4 g, Sodium 1653 mg, Sugar 13.1 g
TUSCAN KALE LASAGNA
This hearty lasagna is sure to warm you up on those cold winter nights. Whole milk ricotta and tangy chevre goat cheese, layered with kale and mushrooms. Delicious! If you like more sauce with your lasagna, top with leftover tomato sauce. Serve with a crisp green salad and fresh sourdough bread--yum!
Provided by Erin Marie
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring 2 large pots of water (one heavily salted, and one lightly salted) to a boil. Add lasagna noodles to the heavily salted water and parboil for 6 minutes. Remove noodles to an ice water bath to stop the cooking process; drain and set aside.
- Add kale to the lightly salted water and cook for 2 minutes. Drain and rinse under cold water. Dry thoroughly and rip into large, bite-sized pieces; set aside.
- Mix ricotta cheese, goat cheese, and egg together in a bowl. Mix in 1/4 cup Parmesan cheese, basil, salt, and pepper.
- Heat oil in a skillet over medium heat; stir in mushrooms and season with salt. Saute until softened, about 3 minutes. Add garlic and red pepper flakes and cook until mushrooms are tender, 3 minutes more. Remove from the heat.
- Coat the bottom of a 9-inch square baking dish with 1/2 cup tomato sauce. Layer ingredients evenly as follows, pressing down firmly after adding each layer of noodles: 2 lasagna noodles, 1/2 the ricotta cheese mixture, all the kale, 1/2 cup tomato sauce, 1/8 cup Parmesan, 2 lasagna noodles placed in opposite direction as first layer, the remaining ricotta mixture, all the mushrooms, 1/2 cup tomato sauce, 1/8 cup Parmesan, the remaining lasagna noodles (alternating direction once more) and tomato sauce, mozzarella cheese, and remaining Parmesan. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until cheese is golden brown and bubble, about 15 more minutes.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 27.7 g, Cholesterol 55.6 mg, Fat 14 g, Fiber 3.7 g, Protein 17.1 g, SaturatedFat 7.1 g, Sodium 485.7 mg, Sugar 5.8 g
DUTCH OVEN ITALIAN SAUSAGE KALE LASAGNA
If you love pasta, no-fuss recipes with easy cleanup, and dishes full of bold flavors, look no further because this Dutch Oven Italian Sausage Kale Lasagna is exactly the recipe you've been searching for your whole life!
Provided by SoFabFood
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375ºF.
- On the stovetop, heat olive oil in a Dutch oven to medium-high heat. Add onion and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and sauté until sausage is browned and kale is wilted, about 5-6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Remove from heat.
- In a medium mixing bowl, whisk together marinara sauce, cottage cheese, eggs, salt, pepper, and the sausage/kale mixture.
- In the same Dutch oven, spoon some of the sausage mixture into the bottom. Place 3 noodles on top, breaking them up to fit the pot, if necessary. Top with 1/3 of the sausage mixture then top with 1/3 of the mozzarella and Parmesan cheese. Repeat with remaining ingredients, finishing with a layer of cheese.
- Bake in the oven for 35 minutes with the lid on. Remove the lid and bake for an additional 12 minutes. Turn the oven on a low broil and broil for 3-4 minutes, until cheese is bubbly and browned. Remove from the oven and allow to cool about 10 minutes.
- Slice and serve with chopped parsley.
Nutrition Facts : Calories 1047.9, Fat 67.2, SaturatedFat 27.4, Cholesterol 248.5, Sodium 3973.8, Carbohydrate 43.9, Fiber 6.4, Sugar 22.9, Protein 65.5
SAUSAGE AND KALE MOCK LASAGNA CASSEROLE
Make and share this Sausage and Kale Mock Lasagna Casserole recipe from Food.com.
Provided by jessicamwoods
Categories < 60 Mins
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Instructions:.
- Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
- Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
- While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
- In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
- Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
- I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.
ESCAROLE, KALE, WHITE BEAN, AND TOMATO LASAGNA
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after removing them from the saute pan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
- Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
- Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
- Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
- Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
- Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 279 g, Cholesterol 16 g, Fat 9 g, Fiber 12 g, Protein 19 g, SaturatedFat 4 g, Sodium 645 g
More about "kale and oven dried tomato lasagna recipes"
KALE, MUSHROOM & SUN-DRIED TOMATO LASAGNA ROLLS …
From cookincanuck.com
5/5 (1)Total Time 1 hr 5 minsCategory EntreesCalories 160 per serving
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.
- For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
- Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
RED & GREEN LASAGNA WITH KALE AND SUN DRIED TOMATOES
From frugalnutrition.com
KALE AND TOMATO SKILLET LASAGNA – MY ROI LIST
From myroilist.com
BEST HEALTHIFIED KALE AND PORTOBELLO LASAGNA RECIPES | COMFORT …
From foodnetwork.ca
LASAGNA WITH KALE – TASTEFOOD
From tastefoodblog.com
CHEESY KALE CASSEROLE WITH GROUND BEEF - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
TOMATO, RICOTTA, KALE & BASIL LASAGNE | DELICIOUS FOOD, SIMPLE ...
From gatherandfeast.com
KALE AND SUN-DRIED TOMATO STRATA RECIPE - PBS FOOD
From pbs.org
KALE, MUSHROOM & SUN-DRIED TOMATO LASAGNA ROLLS RECIPE …
From pinterest.ca
KALE LASAGNA ROLL UPS - CHEESE KNEES
From cheeseknees.com
OVEN DRIED TOMATO AND GRAPE LASAGNA WITH SPICED RICOTTA FOOD
From wikifoodhub.com
KALE, MUSHROOM & SUN-DRIED TOMATO LASAGNA ROLLS RECIPE …
From pinterest.com
KALE AND OVEN-DRIED TOMATO LASAGNA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
KALE, MUSHROOM & SUN-DRIED TOMATO LASAGNA ROLLS RECIPE …
From pinterest.ca
LASAGNA WITH HEIRLOOM TOMATOES, SPINACH AND KALE - JUICYBITES
From juicybites.net
VEGAN KALE AND RUTABAGA LASAGNA - INSPIRALIZED
From inspiralized.com
KALE AND SPINACH LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE AND KALE LASAGNA - BY ANDREA JANSSEN
From byandreajanssen.com
KALE & BUTTERNUT SQUASH LASAGNA ROLL-UPS - MEAL KIT DELIVERY
From makegoodfood.ca
KALE, MANCHEGO, AND CHORIZO LASAGNA - A PERFECT FEAST
From aperfectfeast.com
RED & GREEN LASAGNA WITH KALE AND SUN DRIED TOMATOES [VIDEO]
From pinterest.com
KALE AND TOMATO SKILLET LASAGNA | RECIPES FOOD
From recipesallthem.blogspot.com
SUN DRIED TOMATO PASTA WITH KALE RECIPE - LOVE AND LEMONS
From loveandlemons.com
DRIED KALE IN OVEN - STOCKENHOEFE.DE
From stockenhoefe.de
TUSCAN KALE WITH GARLIC TOMATOES - A FAMILY FEAST®
From afamilyfeast.com
COOKING GOOD RECIPES: KALE AND TOMATO SKILLET LASAGNA
From cookingrecipesgoodlove.blogspot.com
KALE AND OVEN-DRIED-TOMATO LASAGNA - PLAIN.RECIPES
From plain.recipes
28 BEST KALE RECIPES - TOP RECIPES
From topteenrecipes.com
CREAMY SUN-DRIED TOMATO & KALE PASTA (VEGAN) - SHANE & SIMPLE
From shaneandsimple.com
EASY VEGETARIAN SKILLET LASAGNA WITH KALE OLIVE PESTO
From theendlessmeal.com
KALE AND MUSHROOM LASAGNE | RIVER COTTAGE
From rivercottage.net
EASY KALE LASAGNA RECIPE - TODD PORTER AND DIANE CU
From foodandwine.com
KALE LASAGNA WITH SPICY BUTTER TOMATO SAUCE - PLATE AND PEN
From plateandpen.com
KALE, BASIL, SUN DRIED TOMATO PESTO VEGAN LASAGNA
From hayleyclub.com
KALE AND SPINACH LASAGNA – VEGALICIOUS RECIPES
From vegalicious.recipes
KALE TOMATO SKILLET LASAGNA RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
SUPER KALE AND SAUSAGE LASAGNA - SHE'S COOKIN
From shescookin.com
SUN-DRIED TOMATO AND KALE PASTA - WHAT'S GABY COOKING? - KITCHN
From thekitchn.com
LASAGNA WITH KALE AND MUSHROOM-TOMATO SAUCE - KEEPRECIPES
From keeprecipes.com
You'll also love