A gutsy green lasagna loaded with vitamins and great taste. You can use Kale Pesto or Basil Pesto and most any kind of cheese. 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 or chiffonade
2 cups whole milk ricotta
1 cup Parmesan cheese, divided
1/2 cup pesto
8 ounces sliced provolone
Preparation
1
Preheat oven to 350°F.
In a 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 the mixture thickens and boils. Stir kale into the remaining sauce.
Combine ricotta cheese, parsley, and 1/4 cup Parmesan cheese. Spread 1/2 cup kale sauce in the 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 the remaining 3 noodles and remaining sauce. Sprinkle with reserved Parmesan cheese. Bake 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
