Kale And Spinach Lasagna Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Combine ricotta cheese, kale, and egg in a bowl.
• Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Steps:

• Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
• Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

Steps:

• Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
• Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

Steps:

• to make the sauce: Chop the onion and mince the garlic. Heat the oil in a sauce pan or medium frying pan. Saute the onions until glassy. Add the crushed tomatoes and Italian seasonings. Add a splash of lemon juice and season to taste with salt, pepper and red pepper flakes or Tabasco. Turn the heat to low or even remove from the heat. to make the lasagna: In a small bowl, mix the soy yogurt with nutritional yeast, salt and mustard. Clean and chop the kale. Chop the onion. Heat the oil in a large frying pan and add the onion. Saute the onion until glassy, then add some of the kale. As the kale wilts, there will be more room in the frying pan to add more. Stir the kale often to make sure it doesn't burn on te bottom, and all pieces have wilted. Gradually cook all of the kale. Cook until wilted but still bright green and lightly chewy. Remove from the heat ad place the kale in a large bowl. Add the so yogurt mixture and mix to make a eve consistency. Taste and season accordingly. Preheat the oven to 375 (F). To assemble the lasagna: Spoon a layer of tomato sauce on the bottom of an oven=proof casserole dish. Lay the bottom layer f lasagna sheets on the tomato sauce. Spoon a layer of kale filling over the lasagna sheet and spread evenly over the sheet. Place the next layer of lasagna sheets on the kale mixture. Add a small layer of tomato sauce, and then another layer of kale mixture (using up all of the kale mixture). Top with the last layer of lasagna sheets. Spoon another layer of tomato sauce on the top layer of lasagna. Optionally sprinkle soy cheese on top if desired. Place a lid or aluminum foil on top of the casserole dish and bake I the oven for 20-30 minutes until the lasagna sheets are softened. We garnished the lasagna with a bit of freshly chopped chives and some basil leaves. Allow the lasagna to cool (5-10 minutes) slightly before serving.