April 15, 2013

RecipeZ: Kale, Spinach, Broccoli and Zucchini Lasagna

I was eager to make some veggie lasagna to satisfy my "fat girl" craving - and have enough leftover for the week. I decided to make use of the green vegetables in my fridge.  Here we go:

  • Two large zucchini, sliced thinly on a mandolin
  • 1-2 heads of broccoli, chopped
  • Spinach
  • Kale
  • Whole wheat (or regular, also your choice) lasagne noodles
  • Garlic Powder
  • Oregano
  • Basil (dried herb)
  • Ricotta cheese (I used the smaller container, but probably could have gone with two of those)
  • Mozzarella cheese (I used 8 oz., but probably could have gone with more)
  • 1 egg
  • Pasta sauce - your choice! I used Bertolli Organic Olive Oil, Basil and Garlic Sauce
  • Cook noodles as directed. Please note: You don't HAVE to, as the juices from the sauce will cook the noodles in the oven later on, but I just like to be on the safe side. So, if you have the time - do it.
  • In a pan, saute spinach. When wilted, add kale and broccoli. Sauté this trio for about 15 minutes. In the meantime, do steps 3 and 4.
      Kale, Broccoli, Spinach in the sauté pan
  • Meanwhile, mix together one egg, ricotta cheese and mozzarella cheese (leaving some mozzerella to top off for later).
  • Thinly slice (use mandolin if you have one) zucchini and set aside.
    Thinly sliced zucchini
  • Now, add pasta sauce to the veggies in the pan. Sprinkle with a ZING of basil, oregano, garlic powder.
Veggies in saute pan with sauce
  • After about 10 minutes, you're ready to begin the assembly process! At this point, you already took out the cooked lasagna noodles, and have a separate bowl for the cheese mixture and zucchini slices.
  • Start with some sauce at the bottom of the pan, and then put on the lasagna slices. Afterwards, put on the cheese mixture, zucchini slices, then more sauce. Repeat.
Layering the lasagna

Layering the lasagna

  •  At the end, it should look like this.

  •  Cover the pan with foil and bake at 375 for about 45 minutes.