Come winter time Kale is abundant. Its rich green color, stiff texture and with amazing vitamin benefits becomes a great substitute for spinach when cooked.
Tonight’s Mmm is Kale Lasagna. I recently came across this recipe and since Monday’s are meat free, I vegeterianized it and did it a little my way. I hate following directions.
Ingredients:
2 Bunches of kale
Tsp garlic
1 Jar of Classico Spaghetti Sauce (I used a reduced sugar tomato and basil)
Tsp of Italian seasoning
Tsp of fennel
chili flakes
1/2 bag reduced fat mozzerella
1/2 C shaved parmesan
Prepare:
Mix spaghetti sauce with garlic, fennel, chili flakes and italian seasoning and set aside. Prep Kale by cutting off from the stems and slicing into ribbons. How big or thick does not matter. Boil some water with a little salt. When water boiling and kale and turn heat down to a small boil. Boil for 5 minutes and remove. Drain kale. You don’t want it too wet and you don’t want it too cooked as it will cook in the oven as well.
In a small baking dish layer 1st the kale on the bottom.
Then add shaved parm, shredded mozzarella
and then sauce.
Add next layer of kale and same 2 cheeses, sauce until you run out. Makes about three layers.
Wrap in foil and bake on 375 for 25 minutes. Remove foil and bake for another 15-20 minutes. I like the cheese to be a little crunchy on top. Yummy!
Please share with me your favorite Meatless dish! Thank you Kalyn’s Kitchen for the inspiration!
