Kale Lasagna With Walnut Pesto

Name: Kale Lasagna With Walnut Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings lasagna noodles, cooked al dente (firm, but cooked through); 7 Tbsps all-purpose flour; 2 bunches dinosaur kale, rinsed well, dried, and chopped fine; 1 liters milk; 0 teaspoons grated nutmeg; 2 Tbsps olive oil; 118 milliliters packed parsley leaves; 177 milliliters grated Pecorino-Romano, divided in thirds; 28 grams wedge Pecorino Romano; 6 servings pepper; 6 servings salt; 6 servings salt and pepper; 1 medium shallot; 5 Tbsps unsalted butter; 57 grams 1/2 cup walnuts

Kale Lasagna With Walnut Pesto might be just the main course you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 571 calories, 21g of protein, and 33g of fat per serving. Head to the store and pick up lasagna noodles, butter, wedge pecorino romano, and a few other things to make it today. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes.