Kale lasagne recipe
Kale Lasagne recipe
Ingredients
| 250 g | sheets of lasagne, wholemeal if desired |
| For the filling: | |
| 1.2 kg | kale |
| 2 | onions, diced |
| 1 clove(s) | garlic, diced |
| 2 tbsp | olive oil |
| herb salt and pepper, to taste | |
| For the sauce: | |
| 1 | onion, diced |
| 1 clove(s) | garlic, diced |
| 1 tbsp | olive oil |
| 450 ml | tomato puree |
| 1 tsp | soy sauce, optional |
| 1 tbsp | Demerara sugar |
| herb salt | |
| ½ tsp | oregano |
| 5 leaves | basil, chopped |
| 100 g | Cheddar cheese, grated |
Instructions
Preheat the oven to 200°C.
For the filling:
Remove the stem of the kale along with thick midribs. Halve the kale leaves and slice in small stripes. Wash and drain.
Sauté the onions and garlic in oil until lucent. Add the still dripping wet kale, cover the saucepan and stew over medium heat for approximately 15 minutes. Add some water, if needed. Season to taste with herb salt and pepper.
For the tomato sauce:
Sauté the onion and the garlic in a saucepan until lucent. Add the tomatoes, soy sauce and sugar and simmer for 15 minutes. Season to taste with herb salt, oregano and basil.
To bake:
Grease a deep ovenproof dish. Layer the sheets of lasagne in turn with kale and tomato sauce, finish with tomato sauce. Sprinkle the cheese on top. Bake in the preheated oven for 25-30 minutes.
Preparation time:
ca. 40 min
ca. 1 day 6 hrs
easy
n/a
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