Ingredients with Measurements:
- 1 package of lasagna noodles
- 1 lb. of Tronchetto Stagionato cheese, grated
- 1 bunch of kale, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes
- 1 cup of vegetable broth
- 1 tsp. of dried oregano
- 1 tsp. of dried basil
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 tbsp. of olive oil
- 1/2 cup of Parmesan cheese, grated
Special equipment needed:
- Large pot
- 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 the package instructions. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
4. Add the chopped kale and cook until wilted, about 5 minutes.
5. Add the can of crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir to combine and let simmer for 10 minutes.
6. In the baking dish, spread a thin layer of the kale and tomato sauce on the bottom.
7. Add a layer of lasagna noodles on top of the sauce.
8. Sprinkle a layer of Tronchetto Stagionato cheese on top of the noodles.
9. Repeat layers of sauce, noodles, and cheese until all ingredients are used up.
10. Top with a layer 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 10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 43g
Protein: 22g
Sodium: 1200mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Tronchetto Stagionato cheese can be substituted with Parmigiano-Reggiano or Pecorino Romano cheese.
- Kale can be substituted with spinach or Swiss chard.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add ground beef or Italian sausage to the sauce for a meaty lasagna.
- Use a different type of cheese, such as mozzarella or ricotta.
- Add roasted vegetables, such as zucchini or eggplant, to the sauce.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so that they don't become too mushy in the oven.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
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 lasagna on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve 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 sauce or broth to the mixture.
- If the lasagna is too watery, let it bake for a few more minutes to allow the sauce to thicken.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
The Tronchetto Stagionato and kale lasagna has a savory and slightly tangy flavor from the cheese and tomato sauce, with a hint of bitterness from the kale.
Serving suggestions:
Serve the lasagna hot and fresh out of the oven with a side salad and garlic bread.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Earthy, Comforting