I have a slight lasagna obsession. For me, it is the ultimate comfort food. I love all of the elements of lasagna so much, that I can sit down with some cooked noodles and some ricotta cheese and be a happy camper. My husband on the other hand, only moderately likes it. Whenever I suggest making a regular lasagna, he reluctantly agrees. After some trial and error, we settled on this recipe. It has all the delicious elements I love about lasagna, and the added elements of kale and mushrooms that make my husband happy. If I am making this recipe for a group that includes children, often I will leave out the mushrooms and kale on certain rolls to make it more like traditional lasagna for them.
You will need:
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 clove of garlic, diced
- 8 oz sliced mushrooms
- 1/2 c. kale, finely chopped (you can substitute spinach for kale if you want)
- 1 1/2 cups ricotta cheese
- 1/4 c. chicken broth
- 1/2 C. grated Parmesan cheese
- Lasagna noodles, cooked
- 1 cup shredded mozzarella
- 1 can tomato sauce
- 1-2 oz cream
- 1 tsp basil
Add both the olive oil and the butter to a hot pan. Allow to mix until the butter if frothy. Toss in the mushrooms and cook until they brown. Add the garlic and broth to the pan. Cook for about 5 minutes, scraping the edges of the pan as you stir. Add the kale and cook 8 minutes or until the kale is soft.
Mix the ricotta and Parmesan together in a a separate bowl. Spread a layer of cheese across each noodle and then spoon some of the mushrooms and kale in the center. Roll up the noodles. In a small saucepan, combine the tomato sauce, cream and basil until smooth. Spread a layer of sauce in the bottom of a casserole dish and place the rolled up noodles on top. Add more sauce to the top of the noodles, and top with the mozzarella cheese.
Bake in a 350 degree oven until the sauce is bubbly.
Comfort food with a delicious twist. The perfect combination.
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