Here is a post from Kalyn’s Kitchen
you can find all sorts of great ideas at this blog!

From Kalyn: “Recently I was having lunch with some blogging friends and we started talking about casseroles.  We all agreed that casseroles can be delicious and family-friendly, but they’re also very hard to photograph!  I think lasagna may be at the top of the hard-to-photograph list, but this Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce was so delicious I had to put some in the freezer right away so I didn’t eat it for breakfast, lunch, and dinner until it was gone.  You may think I’m turning into the Kale Whisperer, because this year I’ve used kale in a Kale and  Feta Breakfast Casserole, my new favorite pasta dish, and Kale and Romaine Caesar Salad.  Yes, I do love kale, but if you’re not a kale fan you can try this lasagna recipe with Swiss chard, collard greens, or spinach substituted for the kale.


Prepare 1/2 chopped onion, 6 cloves of finely chopped garlic, and 8 oz. of chopped brown mushrooms.






After it’s cooked 15 minutes, add half the sauce, spreading it over the noodles so they’re all covered.





After 50-60 minutes, take off the foil and continue to cook for 25-30 minutes more.

Here’s how the lasagna looked when it came out of the oven.

Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce
(Makes 8 servings; recipe created by Kalyn)

1 T olive oil
1/2 large onion, chopped small
6 large garlic cloves, finely chopped
8 oz. brown mushrooms, chopped small (I used Baby Bella crimini mushrooms, but you could use white mushrooms)
1 tsp. ground fennel
1 tsp. dried basil
2 1/2 cups vegetarian marinara sauce (I didn’t have any homemade sauce, so I used Classico Tomato Basil sauce which was the lowest-sugar sauce I could find)
1/3 cup water (rinse out the jar or pasta sauce container)
4 cups finely chopped fresh kale, blanched 3 minutes in boiling salted water (see note below about using other greens)
2 cups low-fat cottage cheese
3 eggs, beaten
1/2 cup finely grated Parmesan cheese
6 uncooked lasagna noodles (use Dreamfields or whole wheat lasagna for South Beach Diet)
2 cups low-fat Mozzarella or other low-fat white cheese (I used a low-fat four cheese blend)


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