Lasagna with Kale, Zucchini and Garden Herbs
Learn how to cook kale leaves and then use in a yummy recipe like this lasagna.
Servings - 4 serving
Ingredients
- 16 kale leaves boiled and stems removed
- 1 Tbsp olive oil
- 2 garlic cloves crushed
- 1 small onion finely chopped
- 1 small zucchini, about 1/2 lb. chopped
- 28 oz. can crushed tomatoes
- Salt and pepper
- 12 no-boil lasagna noodles
- 3 cups cottage cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 Tbsp fresh herbs - basil, oregano, thyme, parsley chopped
- 1 cup shredded mozzarella cheese topping
Instructions
- Boil the kale leaves in salted water for about a minute. Then place on paper or clean dish towel and roll and squeeze dry. Set aside until ready to layer.
- Saute the garlic, zucchini, onion in olive oil for 5-7 minutes, or until opaque. Add the crushed tomatoes and let simmer another 4-5 minutes. Set aside until ready to layer.
- In a mixing bowl, combine the cottage cheese, mozzarella cheese, Parmesan cheese and the chopped fresh herbs. Set aside until ready to layer.
- Preheat the oven to 350.
- Layer in a lasagna pan, or a 9x13 baking dish...noodles, cheese, kale, sauce...repeat. Top with the remaining 1 cup mozzarella cheese.
- Bake at 350 for 40-45 minutes, or until cheese begins to golden on top. Let cool slightly before serving.
- Enjoy as is for a one dish dinner, with a side salad or fresh fruit.