Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Fontal Fiavè cheese, shredded
- 1 bunch kale, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the chopped kale and cook until wilted, about 5 minutes.
5. Add the can of diced tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
6. Stir in the chopped basil and parsley.
7. In a 9x13 inch baking dish, spread a layer of the kale-tomato sauce.
8. Add a layer of lasagna noodles on top of the sauce.
9. Sprinkle a layer of shredded Fontal Fiavè cheese on top of the noodles.
10. Repeat layers of sauce, noodles, and cheese until all ingredients are used up, ending with a layer of cheese on top.
11. Sprinkle the grated Parmesan cheese on top of the lasagna.
12. Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
14. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 460
Fat: 20g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 1100mg
Carbohydrates: 45g
Fiber: 4g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- Fontal Fiavè cheese can be substituted with any other mild, melty cheese such as mozzarella or provolone.
- Kale can be substituted with spinach or Swiss chard.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add cooked ground beef or Italian sausage to the kale-tomato sauce for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms to the kale-tomato sauce for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too mushy in the oven.
- Shred the Fontal Fiavè cheese yourself for the best texture and flavor.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, cover it with aluminum foil and bake in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or vegetable broth to the kale-tomato sauce.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes to evaporate some of the liquid.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna has a savory, cheesy flavor with a slight kick of spice from the red pepper flakes.
Serving suggestions:
Serve the lasagna hot and bubbly, straight out of the oven.
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Region: Italian