These days, kale from the BC years is hip and happening again. Hipsters from all over the world are experimenting with kale in a zillion fusion dishes. We’re mixing it up in a vegetarian lasagna.
serves 4 – 6 / prep 30 mins / cook 30 mins
- 1 yellow onion
- 2 cloves garlic
- 2 celery sticks
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 3 x 14oz can crushed tomatoes
- ½ tsp dried thyme
- 1 bunch kale (12-14oz)
- 2 cups grated Grana Padano
- 12 no-boil lasagna noodles
- 2 tbsp butter
- 2 tbsp flour
- 1½ cup milk
Thinly slice 1 medium yellow onion. Mince 1 clove of garlic and slice 2 celery sticks.
Put a saucepan over medium heat and add 2 tablespoons olive oil. Sauté garlic and the onions 4-5 minutes. Stir in the celery and cook for another 2 minutes.
Stir in 1 tablespoon tomato paste. Add three 14oz cans crushed tomatoes. Add ½ teaspoon dried thyme. Cover and simmer 10 minutes.
Meanwhile, remove stems from 1 bunch kale (12-14 ounces). Cut into long, thin strips.
Bring another pot of water to boil. Add kale and cook 5 minutes. Drain, cool slightly and squeeze out as much water as possible.
Preheat oven to 375°F.
Coat the bottom of a 9-by-13-inch baking dish with a third of the tomato sauce. Layer with 6 no-boil lasagna noodles. Cover with another batch of tomato sauce. Layer with 50% of the cooked kale.
Finely grate 2 cups Grana Padano. Set 1 cup aside.
Cover kale with 1 cup grated Grana Padano. Layer with another 6 no-boil lasagna noodles. Cover with a last batch of tomato sauce and the rest of the kale.
For the béchamel sauce: Put a sauce pan over medium heat. Add 2 tablespoons butter and slowly melt. When butter has melted, stir in 2 tablespoons of flour. Whisk until smooth. Gradually pour in 1½ cup milk, constantly stirring. Bring to a boil and cook 5 minutes, whisking constantly, to prevent clumps or burning. Remove from heat.
Gently pour béchamel sauce over lasagna. Level the surface and layer with the reserved Grana Padano. Put lasagna in the oven and bake 30 minutes or until bubbly and lightly browned. Let stand 10 minutes before serving. Enjoy!
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Get your metal detector out and find the hidden goodies in between the layers of this vegetarian lasagna. We bet you’ll hear some beeping, since it’s got copper and iron tucked inside!