Kale Lasagna

Ingredients

For the bechemel

• 1 15-oz. pkg. ricotta cheese
• 1/2 cup grated Parmesan
• 1 tbsp grated nutmeg
• 1/3 cup milk (skim or whole, whichever)
• 2 tbsp butter
• 1 1/3cup finely chopped kale

For the Lasagna

• 80 to 100 grams of mozarella, chopped (for sprinkling)
• 1/4 cup grated Paremsan (for sprinkling)
• precooked (or no cook) lasagna noodles

For the Tomato Sauce

1. Preheat oven to 400°F.

2. Start with your sauce.

Heat your olive oil in a sauce pan, adding the red pepper flakes, and garlic and stirring until the garlic is brown. Then add your onions and cook them until they become translucent. Add your whole tomatoes which you have crushed, and set your heat to medium high.

3. Then make your bechemel.

Set your heat to low. In a small sauce pan, melt your butter and add your milk and nutmeg. Once the milk gets warm, add the ricotta and whisk everything together. Once everything is mixed, add your Parmesan, and lastly, your kale. Set the heat to medium, and allow everything to thicken. This will take about 5 minutes. Give it a few good stirs in between. (If you like your bechemel a little thicker, add about 2 tbsp of flour immediately after you’ve added nutmeg to your pan)

4. Assemble your lasagna

Spread 1/4 cup sauce in your baking pan, along with a dollup of your bechemel. Then cover the sauce with lasagna noodles. Next, add another layer of sauce, then bechemel, then a sprinkle of your “sprinkling” cheese. Then, lasagna noodles…ect. The last layer should be bechemel and cheese sprinkled.

5. Bake for about 30 minutes. For the last 5 minutes of baking, I like to turn the broiler on, so the cheese gets nice and crunchy. 

Sigh after every bite.

Buon Appetito!