Kale Lasagna Diavolo Recipes

KALE LASAGNA DIAVOLO

Steps:

• Preheat oven to 400 degrees F. Coat 8-inch square baking dish with 1 tsp. oil. Boil kale until tender, about 2 minutes. Drain, spread out on clean kitchen towel to cool. Squeeze out all the liquid and chop, season to taste with salt and pepper. Mash ricotta and goat cheese together in a medium bowl, stir in kale and basil, bind with the beaten egg. Heat 1 tsp. olive oil in small saucepan over medium low, add garlic. When garlic is fragrant, stir in tomato puree and pepper flakes, simmer 5 minutes. Spread 1/2 cup sauce on bottom of baking dish, cover with two noodles. Spread half of the cheese mixture over these noodles and cover with 1 cup sauce. Top with two more noodles, remaining cheese/kale mixture and 1/2 cup sauce. Top with remaining noodles, remaining sauce and sprinkle with parmesan. Cover tightly, bake about 30 minutes until sauce is bubbling, remove cover and cook 10 more minutes, until cheese is melted and golden brown. Allow to stand for 15 minutes before serving 2 to 3 persons.

KALE LASAGNA DIAVOLO

Steps:

• Preheat oven to 400 degrees. Coat 8-inch square baking pan with oil.
• Cook kale in large pot of boiling salted water for 2 minutes. Drain and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired. Set aside.
• Mash together ricotta and goat cheese in bowl and set aside.
• Heat 1 teaspoons oil in smail saucepan over medium-low heat. Add garlic and cook 15 seconds, or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.
• Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles and cover with remaining sauce. Sprinkle with Parmesan and bake for 40 minutes (or until cheese has melted and lasagna is bubbly.

KALE LASAGNA WITH MEAT SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Combine ricotta cheese, kale, and egg in a bowl.
• Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

TUSCAN KALE LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring 2 large pots of water (one heavily salted, and one lightly salted) to a boil. Add lasagna noodles to the heavily salted water and parboil for 6 minutes. Remove noodles to an ice water bath to stop the cooking process; drain and set aside.
• Add kale to the lightly salted water and cook for 2 minutes. Drain and rinse under cold water. Dry thoroughly and rip into large, bite-sized pieces; set aside.
• Mix ricotta cheese, goat cheese, and egg together in a bowl. Mix in 1/4 cup Parmesan cheese, basil, salt, and pepper.
• Heat oil in a skillet over medium heat; stir in mushrooms and season with salt. Saute until softened, about 3 minutes. Add garlic and red pepper flakes and cook until mushrooms are tender, 3 minutes more. Remove from the heat.
• Coat the bottom of a 9-inch square baking dish with 1/2 cup tomato sauce. Layer ingredients evenly as follows, pressing down firmly after adding each layer of noodles: 2 lasagna noodles, 1/2 the ricotta cheese mixture, all the kale, 1/2 cup tomato sauce, 1/8 cup Parmesan, 2 lasagna noodles placed in opposite direction as first layer, the remaining ricotta mixture, all the mushrooms, 1/2 cup tomato sauce, 1/8 cup Parmesan, the remaining lasagna noodles (alternating direction once more) and tomato sauce, mozzarella cheese, and remaining Parmesan. Cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until cheese is golden brown and bubble, about 15 more minutes.

LASAGNA WITH SAUSAGE AND KALE

Steps:

• Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
• Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
• Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
• Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.