Kale and Mushroom Lasagna

Name: Kale and Mushroom Lasagna
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 177 milliliters unsalted beef stock, divided; 0 teaspoons black pepper; 397 grams unsalted crushed tomatoes; 411 grams unsalted fire-roasted diced tomatoes; 454 grams cremini mushrooms; 59 milliliters dry red wine; 237 milliliters chopped fresh basil; 1 Tbsp chopped fresh parsley; 10 garlic cloves, minced and divided; 2 Tbsps half-and-half; 2 liters chopped kale; 1 teaspoons kosher salt, divided; 1 Tbsp extra-virgin olive oil; 237 milliliters chopped onion; 3 Tbsps chopped fresh oregano; 6 uncooked no-boil lasagna noodles; 28 grams pancetta; 59 milliliters ounce Parmesan cheese, grated (about; 59 milliliters ounce part-skim mozzarella cheese, shredded (about; 118 milliliters part-skim ricotta cheese; 1 teaspoon red wine vinegar; 2 Tbsps unsalted tomato paste

Kale and Mushroom Lasagna might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 52% of your daily requirements of vitamins and minerals. One serving contains 530 calories, 29g of protein, and 15g of fat. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. This recipe is typical of Mediterranean cuisine. If you have cremini mushrooms, wine vinegar, olive oil, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Heat oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add onion; cook 5 minutes or until tender, stirring occasionally.

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Onion

Add 8 garlic cloves; cook 1 minute.

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Whole Garlic Cloves

Add tomato paste, and cook 2 minutes, stirring to combine.

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Tomato Paste

Add wine; cook 1 minute.

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Wine

Add basil and next 4 ingredients (through bay leaf). Stir in 1/4 teaspoon salt. Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally. Discard bay leaf.

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Bay Leaves

Basil

Salt

Place pancetta in a food processor; process until finely ground.

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Pancetta

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Food Processor

Remove pancetta.

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Pancetta

Place mushrooms in food processor; process until finely ground.

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Mushrooms

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Food Processor

Heat a large skillet over medium-low heat.

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Frying Pan

Add pancetta; cook 6 minutes or until crisp, stirring to crumble.

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Pancetta

Add remaining 1/4 teaspoon salt, mushrooms, and 1/4 cup stock. Increase heat to medium. Cook 10 minutes or until almost dry.

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Mushrooms

Stock

Salt

Remove from heat; stir in half-and-half.

Heat a medium saucepan over medium-high heat.

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Sauce Pan

Add remaining 1/2 cup stock and remaining 2 garlic cloves; bring to a boil.

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Whole Garlic Cloves

Stock

Add kale; cook 10 minutes or until kale wilts, stirring occasionally. Stir in vinegar.

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Vinegar

Kale

Preheat oven to 35

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Oven

Spread 1 cup sauce in bottom of an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Arrange 2 noodles over sauce; top noodles with all of kale and 3/4 cup sauce. Arrange 2 noodles over kale and sauce; top with mushroom mixture and ricotta. Top with remaining 2 noodles.

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Cooking Spray