KALE LASAGNA WITH MEAT SAUCE
Even though it is a lot of work, this kale lasagna with meat sauce is one of my favorite things to make for a crowd of people. And it's really not that hard to do.
Provided by pdkcrafts.blogspot.ca
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 41.4 g, Cholesterol 95.8 mg, Fat 24.2 g, Fiber 3.7 g, Protein 35.1 g, SaturatedFat 11.5 g, Sodium 1030.8 mg, Sugar 6 g
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
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
BROKEN LASAGNA WITH BUTTERNUT SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat and add the olive oil. Add the whole sage leaves and fry until crisp, 30 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels; season with salt.
- Add the squash and shallots to the skillet and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce is reduced by half, 8 to 10 minutes.
- Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Add the noodles and kale to the skillet with the squash and toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat, add 1/4 cup grated parmesan and toss.
- Divide the noodles among bowls. Top with fried sage leaves and the remaining 1/4 cup parmesan.
Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 583 milligrams, Carbohydrate 82 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
CLASSICO CHICKEN SAUSAGE AND KALE LASAGNA
Spice up classic lasagna with CLASSICO Chicken Sausage and Kale Lasagna from My Food and Family! Two sauces-CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce and CLASSICO Traditional Sweet Basil Pasta Sauce-make the CLASSICO Chicken Sausage and Kale Lasagna a flavorful dish your whole family will love.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix eggs, cottage cheese, kale, mozzarella and 2 Tbsp. Parmesan until blended.
- Remove and discard casings from sausage if necessary; crumble sausage into large skillet. Cook on medium heat 8 to 10 min. or until done, stirring occasionally; drain.
- Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the cottage cheese mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat layers. Cover with remaining noodles.
- Spread Alfredo pasta sauce evenly over lasagna; sprinkle with remaining Parmesan. Cover.
- Bake 55 min. to 1 hour or until heated through, uncovering for last 15 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 8 g, Protein 21 g
QUINOA & KALE LASAGNA
Rich in super foods and super flavor! You will not miss the meat. Adapted from a recipe in the "Revolutionize Meals" cookbook.
Provided by fitnfamished
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
- Heat oil in a medium saucepan. Add onions and cook until transparent and starting to brown. Add the mushrooms; cook until they're softened and very little if any moisture remains in pan. Add the garlic and the tomato sauce. Stir until hot, then set aside.
- In med. bowl combine cottage cheese with the egg; mix well. Stir in parmesan, basil and oregano.
- Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. Spread mozzarella evenly on top.
- Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. Serve.
KALE LASAGNA DIAVOLO
Make and share this Kale Lasagna Diavolo recipe from Food.com.
Provided by Dominick and Amanda
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat 8-inch square baking pan with oil.
- Cook kale in large pot of boiling salted water for 2 minutes. Drain and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired. Set aside.
- Mash together ricotta and goat cheese in bowl and set aside.
- Heat 1 teaspoons oil in smail saucepan over medium-low heat. Add garlic and cook 15 seconds, or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.
- Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles and cover with remaining sauce. Sprinkle with Parmesan and bake for 40 minutes (or until cheese has melted and lasagna is bubbly.
Nutrition Facts : Calories 173.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 14, Sodium 151.9, Carbohydrate 22, Fiber 2.4, Sugar 3.9, Protein 8.5
LASAGNA WITH SAUSAGE AND KALE
This hearty pasta bake will satisfy even the hungriest crew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
- Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
- Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
- Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 23 g, Fiber 2 g, Protein 25 g
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- Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
- Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
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