Its that time of the year, you know when… The hordes will descend upon your house, or you will be responsible for taking a dish to feed a big group. How about changing it up this year? With a dish that is sure to please everyone, veghead and meat lover alike!
Granted, this lasagna isn’t a super quick recipe. But we can guarantee you, its worth the time. Warm and satisfying, full of white beans, mushrooms, quinoa, kale and creamy cheese it is a nutrition powerhouse as well as a delicious dish.
We use a trinity of Italian herbs in the tomato sauce for this recipe. Fresh basil and parsley along with dried oregano are added to create not only flavor but nutrition, too! These three herbs are rock stars alone but put them together with kale and you have a powerhouse pasta to serve your family and guests during the winter months. Basil is full of Basil is rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium. Parsley is not just a garnish on your plate but actually has volatile oils that help decrease tumor formation in lungs (in animal studies). And finally dried oregano gets its name from the Greek words oros (mountain) and ganos (joy). So this mountain of joy can help in various ways with GI disorders, menstrual cramps, and urinary tract disorders.
Kale Lasagne
2 TB Olive Oil
1 Large Red Onion, chopped
3 Garlic Cloves, grated or minced
2 TB Tomato Paste
3 TB Chopped Parsley
Perfectly Easy Tomato Sauce*
2 Cans (15 ½ oz) White Beans
16 Oz Wild Mushrooms, Chopped and sautéed in 2 TB olive oil, 2 TB Worcestershire Sauce
1 Large Egg
1 1/2 Cups Prepared Quinoa
2 Large Bunches of Kale, Shredded
8 Oz Skim Mozzarella, Shredded
5 TB Grated Parmesan Cheese
Step One In a large sauté pan over medium high heat, cook the onion in 2 TB oil, until soft. Add the garlic and cook and stir until fragrant. Stir in the tomato paste, parsley, half cup of the tomato sauce, mix to incorporate & remove from the heat.
Step Two Combine the white beans and cooked mushrooms in a large mixing bowl. Add the egg, the cooked quinoa, and the sautéed onion mixture. Season with salt and pepper.
Step Three Spoon about one third of the remaining tomato sauce in a 9 x 12” casserole dish. Top with ½ of the shredded kale, then the ½ of bean mixture and then sprinkle on 1/3 of the mozzarella. Repeat, and end with the tomato sauce. Sprinkle the top with the Parmesan. Bake for about 45 minutes until hot & bubbly.
*Perfectly Easy Tomato Sauce!
2 TB Olive Oil
1 Medium Red Onion, Sliced
1 Cup Dry White Wine
2 Cans Fire Roasted Tomatoes
1 Tsp Dried Oregano
Sea Salt and Black Pepper
2 TB EACH Chopped Parsley & Oregano
Step One Preheat the oven to 350F. Heat the oil in a sauté pan and cook the onion over medium heat until soft. Add the wine and simmer for 5 minutes.
Step Two Add the tomatoes, oregano and a healthy sprinkle of salt and pepper, cook over medium heat for 20 – 30 minutes, or until the sauce thickens. Stir in the herbs.
These three herbs are rock stars alone but put them together with kale and you have a powerhouse pasta to serve your family and guests during the winter months. Basil is full of Basil is rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium. Parsley is not just a garnish on your plate but actually has volatile oils that help decrease tumor formation in lungs (in animal studies). And finally dried oregano gets its name from the Greek words oros (mountain) and ganos (joy). So this mountain of joy can help in various ways with GI disorders, menstrual cramps, and urinary tract disorders.