Ingredients with Measurements:
- 1 lb lasagne noodles
- 1 lb ground pinkel sausage
- 1 lb kale, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowls
- Wooden spoon
- Chef's knife
- Cutting board
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 skillet, heat the olive oil over medium heat. Add the ground pinkel sausage and cook until browned. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
5. Add the chopped kale to the skillet and cook until wilted.
6. Add the tomato sauce to the skillet and stir to combine. Season with salt and pepper to taste.
7. In a mixing bowl, combine the ricotta cheese and 1 cup of shredded mozzarella cheese.
8. In a 9x13 inch baking dish, spread a layer of the tomato sauce mixture on the bottom.
9. Add a layer of lasagne noodles on top of the tomato sauce.
10. Add a layer of the ricotta cheese mixture on top of the lasagne noodles.
11. Add a layer of the ground pinkel sausage on top of the ricotta cheese mixture.
12. Add another layer of lasagne noodles on top of the sausage.
13. Add another layer of the tomato sauce mixture on top of the lasagne noodles.
14. Repeat steps 10-13 until all ingredients are used up, ending with a layer of tomato sauce mixture on top.
15. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese on top.
16. Cover the baking dish with foil and bake for 30 minutes.
17. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
18. Let the lasagne cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 540
Fat: 26g
Carbohydrates: 45g
Protein: 32g
Sodium: 920mg
Sugar: 6g
Substitutions for ingredients:
- Ground pork sausage can be used instead of pinkel sausage.
- Spinach can be used instead of kale.
- Cottage cheese can be used instead of ricotta cheese.
- Cheddar cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the tomato sauce mixture.
- Use lasagne sheets made from zucchini instead of traditional noodles.
- Add a layer of roasted butternut squash to the lasagne.
Tips and Tricks:
- Make sure to cook the lasagne noodles al dente so they don't become mushy in the oven.
- Don't overcook the kale, as it can become bitter.
- Let the lasagne cool for a few minutes before cutting into it to prevent it from falling apart.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the 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 parsley.
Garnishes:
Fresh parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic mashed potatoes
- Grilled asparagus
- Roasted carrots
Troubleshooting Advice:
- If the lasagne is too watery, let it cool for a few minutes before serving.
- If the lasagne is too dry, add more tomato sauce or a splash of milk to the ricotta cheese mixture.
Food Safety Advice:
- Make sure to cook the ground pinkel sausage thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Grünkohl-Pinkel-Lasagne is a traditional German dish that combines the flavors of pinkel sausage, kale, and tomato sauce in a delicious lasagne.
Flavor Profiles:
Savory, hearty, and comforting.
Serving Suggestions:
Serve with a glass of red wine for a cozy and satisfying meal.
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Region: German