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
KALE LASAGNA RECIPE
Loaded with cheese and vegetables, this kale lasagna is a wonderful dinner option for the vegetarian family.
Provided by Miriam Hahn,Tasting Table Staff
Categories dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- Cook the lasagna noodles according to package, and consider cooking extra in case some noodles break.
- Strip the kale from the stems and cut into slivers.
- Add oil to a frying pan and add the garlic and mushrooms. Cook for 5 minutes until the mushrooms are reduced in size, then add in the kale. Reduce heat to low, cover, and cook for 5 minutes.
- In a medium-sized bowl, combine the ricotta cheese, 1 cup of the mozzarella, the egg white, salt, garlic powder, and pepper.
- Spray a 9x13-inch baking dish with cooking spray and add ¾ cup of the sauce to the bottom. Spread evenly.
- Lay out 3 lasagna noodles, then half of the cheese mixture, then half of the kale mixture. Now repeat the layers with sauce, noodles, cheese mixture, and kale mixture. End with 3 more noodles and the remaining sauce.
- Cover the lasagna with foil and bake for 45 minutes. Then, add the remaining mozzarella cheese and bake 5 more minutes.
- Top with parsley if desired and serve.
Nutrition Facts : Calories 270 calories, Carbohydrate 18 g carbohydrates, Cholesterol 49 mg cholesterol, Fat 15 g fat, Fiber 2 g fiber, Protein 16 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 524 mg, Sugar 5 g, TransFat 0 g
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
CRISPY TUSCAN KALE
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F.
- Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
- Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
- Serve as a snack or side dish.
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