White Kale Lasagna
One of the stranger gaps I have in my cooking repertoire is that I’ve never actually made lasagna. Growing up it was a thing my mom or sister did, rather than me or my dad. A few years back, before I started this blog, I made a polenta lasagna, but that’s the closest I’ve gotten. Well, there is no time like the present to fill such a ridiculous gap, right? I found this recipe and it looked super tasty – and I only made a couple minor adjustments to it.
2 tablespoons butter
2 tablespoons flour
1 1/4 cup milk
6 tablespoons parmesan
a couple tablespoons chopped parsley
Melt the butter in a medium saucepan. Once the butter has melted, add the flour and whisk together. Add the milk and whisk so the butter-flour mixture gets thoroughly incorporated into the milk. Stir continuously – this is important, as it prevents lumps or sticking at the bottom of the pan. Once the sauce has thickened, remove from heat. Add the parmesan and stir it in (the sauce will still be warm enough to melt the cheese). Then add in the parsley.
3/4 cup ricotta cheese
1-2 ounces shredded mozzarella
1 bunch fresh kale
zest from 1/2 a lemon
3-4 cloves garlic, minced
1 shallot, minced
salt and pepper
Rinse the kale and rip/chop into little pieces. Heat some oil in a frying pan and saute the garlic and shallot. Stick in a bowl. Then saute the kale – you are going to have to go in batches, but you only need to cook them till they wilt, about 5 minutes. Stick the cooked kale in the bowl with the garlic and shallot. Let the kale mixture cool a bit (this is a good time to boil the lasagna noodles or start the sauce). Once the kale is cool, add the lemon zest, cheeses and salt and pepper (to taste) and mix it all together.
Assembly: Lightly oil the bottom of an 8X8 pan and stick the first layer of noodles down (if you stick cheese sauce on the bottom it will burn a little while the lasagna cooks)then stick some sauce on the noodles, and then about half the kale-cheese mixture. Then more noodles, and the rest of the kale cheese mixture. Then the top layer of noodles and more sauce. You can add a bit more mozzarella on top if you want as well. Cover with foil and bake for 30-40 minutes at 350. Serve warm.
So the main issue I has with this comes down to the fact that I used the no-boil lasagna noodles. This was a bad idea, as apparently you need to add extra sauce, which of course I didn’t really intend to do since white sauce is more caloric than tomato sauce. Also, sticking white sauce on the bottom on a pan can easily burn, which is a little annoying. There were no problem exactly, but the noodles were a little gummy, so you should probably boil the noodles. Song of the Week: Under Pressure by David Bowie and Queen. A classic for a reason – such a perfect song, and a perfect collaboration.