Easy Vegetarian Lasagna
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
61
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Unsalted Butter450 g
Kale (frozen)2 cups
Heavy Cream4 cups
Ricotta Cheese (part-skim)1 cup
Grated Parmesan1 tsp
Ground Nutmeg1 cup
Shredded Mozzarella1 tsp
Red Pepper FlakeDirections:
1
Preheat the oven to 400 degrees F
2
Melt the butter in a large nonstick skillet over medium heat
3
Add the shallots and cook until softened, about 3 minutes
4
Add the mushrooms and cook until they release their liquid and soften, about 5 minutes
5
Add the kale and cook until warmed through, about 5 minutes
6
Season with 1/2 teaspoon salt and a pinch of pepper and set aside
7
Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula
8
Add the heavy cream and stir until the pieces are evenly coated
9
Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt
10
Add the kale mixture and stir to combine
11
Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella 3
12
Cover the dish with nonstick foil and bake for 35 minutes
13
Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes
14
Cool for 30 minutes and serve