Kale Pesto Lasagna

• Vegetarian

• Produce

  • 3 cups Dandelion greens or mizuna greens
  • 7 Garlic clove
  • 4 cups Kale, tightly packed leaves

• Pasta & Grains

  • 1 package No-cook lasagna noodles

• Baking & Spices

  • 1 generous pinch Red pepper flakes
  • 1 Salt and pepper
  • 1 Salt/pepper

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pumpkin seeds, lightly toasted
  • 1/4 cup Pumpkin seeds, Toasted

• Dairy

  • 8 oz Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Parmesan cheese
  • 2 lbs Ricotta cheese, low-fat

Found on cookingchatfood.com

Description

Ingredients

• KALE PESTO INGREDIENTS
• 4 cups tightly packed kale leaves, stems removed
• 3 garlic cloves
• 2 tbsp pumpkin seeds, lightly toasted
• generous pinch red pepper flakes
• salt and pepper to taste
• ½ cup grated parmesan cheese
• ⅔ cup extra virgin olive oil
• OTHER LASAGNA INGREDIENTS
• 2 lbs low fat ricotta cheese
• 4 garlic cloves, minced
• 3 cups dandelion greens or mizuna greens, stemmed and chopped
• ¾ cup Parmesan cheese, divided
• salt/pepper to taste
• ¼ cup pumpkin seeds, toasted
• 1 package no cook lasagna noodles
• 8 ozs mozzarella cheese

Directions

• Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
• Pre-heat oven to 350. Empty the ricotta cheese into a large mixing bowl. Stir in the greens, 1 cup kale pesto, ½ cup of the Parmesan cheese, the 4 cloves of minced garlic, and the pumpkin seeds.
• Spray a deep baking dish with oil spray. Place a layer of noodles on the bottom of the pan. If using no bake noodles, break up the noodles to fill open spaces around the bottom of the pan.
• Spread half of the the ricotta mixture over the noodles. The noodles should be all covered with the cheese. Sprinkle half of the mozzarella over the top of the ricotta mixture.
• Add a layer of noodles over the cheese to cover it. Spread the remaining ricotta mixture over this 2nd layer of noodles, then sprinkle the remaining mozzarella over the the ricotta.
• Cover the cheese with a final layer of noodles. Spread the remaining pesto across the noodles, trying to get a bit of pesto on as much of the noodles as you can. This helps the noodles to come out softer. Sprinkle the remaining Parmesan cheese over the top of the pesto.
• Cover the lasagna and place in the oven. Bake for 30 minutes, then remove the cover and bake for another 20 minutes. Check after about 10 minutes of baking uncovered, you want the top to brown a bit, put the cover back on if it looks like it is browned enough for your liking.
• Remove lasagna from the oven after 50 minutes and serve nice and hot.