Green Lasagna
This fresh white lasagna celebrates whatever greens are in season. When you blanch or pre-cook your greens, keep in mind that what starts off as a sink full will cook down to a much smaller amount. Th...
A gutsy green lasagna loaded with vitamins and great taste. Oh, and it's vegetarian.
Ingredients
- 9-12 no boil lasagna noodles
- 1/4 cup butter
- 1 leek, chopped
- 1/4 cup flour
- 1/2 teaspoon garlic salt
- 1 bunch kale, chopped
- 2 cups whole milk ricotta
- 1 cup Parmesan cheese, divided
- 1/2 cup pesto
- 8 ounces sliced provolone
Preparation
- Preheat oven to 350F.
- In medium saucepan, melt butter. Add leeks, saute 5 minutes. Stir in flour and salt until well blended. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir kale into remaining sauce.
- Combine ricotta cheese, parsley and 1/4 cup Parmesan cheese. Spread 1/2 cup kale sauce in bottom of a 13 x 9-inch (3-quart) baking dish. Top with 3 uncooked lasagna noodles, half of the cheese mixture and a third of the remaining kale sauce. Top with a layer of provolone cheese and pesto. Repeat layers. Top with remaining 3 noodles and remaining sauce. Sprinkle with reserved Parmesan cheese. Bake 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
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