Ingredients with Measurements:
- 1 pound lasagne noodles
- 1 pound kale, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes
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 lasagne noodles according to package instructions. 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 to the skillet and cook until wilted, about 10 minutes.
5. In a separate bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, salt, black pepper, nutmeg, and red pepper flakes.
6. Spread a thin layer of the cheese mixture on the bottom of the baking dish.
7. Add a layer of lasagne noodles on top of the cheese mixture.
8. Add a layer of the kale mixture on top of the noodles.
9. Repeat layers of cheese mixture, noodles, and kale until all ingredients are used up.
10. Top the lasagne with the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
13. Let the lasagne cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 520
Fat: 27g
Carbohydrates: 43g
Protein: 29g
Sodium: 980mg
Sugar: 5g
Substitutions for ingredients:
- Instead of kale, you can use spinach or Swiss chard.
- Instead of ricotta cheese, you can use cottage cheese.
- Instead of mozzarella cheese, you can use provolone or fontina cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add cooked sausage or ground beef to the kale mixture for a meaty lasagne.
- Substitute the kale with roasted butternut squash for a vegetarian lasagne.
- Add a layer of sliced tomatoes on top of the kale mixture for a fresh twist.
Tips and Tricks:
- Make sure to cook the lasagne noodles al dente, as they will continue to cook in the oven.
- Use fresh kale for the best flavor and texture.
- Let the lasagne cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the lasagne in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the lasagne on a large platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve the lasagne with a side salad and garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the lasagne is too dry, add a little bit of tomato sauce or broth to the kale mixture.
- If the lasagne is too watery, make sure to drain the kale well before adding it to the skillet.
Food Safety Advice:
- Make sure to cook the lasagne to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagne in the refrigerator within 2 hours of cooking.
Food History:
Lasagne is a traditional Italian dish that dates back to ancient Rome. The dish is made up of layers of pasta, cheese, and sauce, and can be filled with a variety of ingredients.
Flavor Profiles:
This Grünkohl-Käse-Lasagne recipe is savory and cheesy, with a hint of nutmeg and red pepper flakes for added flavor.
Serving Suggestions:
Serve this Grünkohl-Käse-Lasagne recipe as a main dish for a cozy dinner at home.
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Region: German