A gutsy green lasagna loaded with vitamins and great taste. Oh, and it’s vegetarian.
Ingredients
9-12no boil lasagna noodles
1/4 cupbutter
1leek, chopped
1/4 cupflour
1/2 teaspoongarlic salt
1 bunchkale, chopped
2 cupswhole milk ricotta
1 cupParmesan cheese, divided
1/2 cuppesto
8 ouncessliced provolone
Preparation
1
2
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.
