Kale and 3 Cheese Lasagna w/ Rich Tomato and Mushroom Sauce

Ingredients

Tomato and Mushroom Sauce

1 onion, finely chopped

2 garlic minced

1 jar Passata

150g mushrooms – swiss brown or similar

1/2 c white wine

2 bay leaves

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1/4 c milk

Cheese Mixture

500g ricotta

1 c parmesan

1 egg

Salt and pepper to taste

Kale Mixture

1 large bunch kale, washed and leaves removed from rib

1 onion finely chopped

Salt to taste

Lasagna sheets

Mozzarella cheese

Method

Pre heat oven 180°C / 360°F

Finding Feasts - 3 cheese kale lasagna_5

To make the tomato and mushroom pasta sauce, cook the finely chopped onion on a gentle heat for about 10 minutes. Add the crushed garlic and cook for 2 minutes.

Add the passata, white wine and bay leaves, cook for 5 minutes

Add the roughly chopped mushrooms and salt, pepper and sugar. Cover and leave to simmer for 15 minutes.

Remove from the heat and add the milk then set aside. Finding Feasts - 3 cheese kale lasagna_4

Place the kale in a food processor and blitz till finely chopped.

Place the finely chopped onion in a pan with some oil and cook gently for 10 minutes. Add the kale and cook till wilted, which will be about 2 minutes.

Season with salt and set aside.

Make the cheese mixture by place all the ingredients in to a bowl and mix well. Set aside Kale 3 Cheese Lasagna Rich Tomato Mushroom Sauce

Compile the lasagne by laying some sheets on the bottom of a oven proof dish.

Top with 1/3 of the tomato and mushroom sauce.

Spread 1/3 of the Spinach mixture of the sauce.

Press 1/3 of the cheese mixture over the spinach and then repeat.

Once you have reached the top of the dish lay the final layer of lasagne sheets and then sprinkle with mozzarella.

Cook for 30 minutes or till golden on top and a knife slides through the pasta sheets. Kale 3 Cheese Lasagna Rich Tomato Mushroom Sauce

Fresh from the oven – delicious and soul warming. Kale 3 Cheese Lasagna Rich Tomato Mushroom Sauce

 

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Kale and 3 Cheese Lasagna w/ Rich Tomato and Mushroom Sauce
Author: 
Recipe type: Vegetarian
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A delicious and soul warming meal that works for lunch or dinner
Ingredients
Tomato and Mushroom Sauce
  • 1 onion, finely chopped
  • 2 garlic minced
  • 1 jar Passata
  • 150g mushrooms – swiss brown or similar
  • ½ c white wine
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp sugar
  • ¼ c milk
Cheese Mixture
  • 500g ricotta
  • 1 c parmesan
  • 1 egg
  • Salt and pepper to taste
Kale Mixture
  • 1 large bunch kale, washed and leaves removed from rib
  • 1 onion finely chopped
  • Salt to taste
  • Lasagna sheets
  • Mozzarella cheese
Instructions
  1. Pre heat oven 180°C / 360°F
  2. To make the tomato and mushroom pasta sauce, cook the finely chopped onion on a gentle heat for about 10 minutes. Add the crushed garlic and cook for 2 minutes.
  3. Add the passata, white wine and bay leaves, cook for 5 minutes
  4. Add the roughly chopped mushrooms and salt, pepper and sugar. Cover and leave to simmer for 15 minutes.
  5. Remove from the heat and add the milk then set aside.
  6. Place the kale in a food processor and blitz till finely chopped.
  7. Place the finely chopped onion in a pan with some oil and cook gently for 10 minutes. Add the kale and cook till wilted, which will be about 2 minutes.
  8. Season with salt and set aside.
  9. Make the cheese mixture by place all the ingredients in to a bowl and mix well. Set aside
  10. Compile the lasagne by laying some sheets on the bottom of a oven proof dish.
  11. Top with ⅓ of the tomato and mushroom sauce.
  12. Spread ⅓ of the Spinach mixture of the sauce.
  13. Press ⅓ of the cheese mixture over the spinach and then repeat.
  14. Once you have reached the top of the dish lay the final layer of lasagne sheets and then sprinkle with mozzarella.
  15. Cook for 30 minutes or till golden on top and a knife slides through the pasta sheets.

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