Kale and lentil lasagna
Making lasagna is a little easier if you replace the white sauce with a soft cheese, such as ricotta, softened with cream. In addition, this vegetable lasagna is layered with feta cheese for flavor.
Ingredients · Servings 6
- 200 g kale or spinach
- 1 box (380/230 g) cooked lentils
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried chili from a grinder
- 1 jar (250 g) ricotta cheese
- 1 dl whipping cream
- 200 g feta cheese
- approx. 9 lasagna sheets
- 3 garlic cloves
- 4 tablespoons olive oil
- 2 cans (total 800 g) cherry tomatoes
- 1 dl water
- 2 tl balsamicoa
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon black pepper from a mill
- 30 g parmesan (3⁄4 dl grated)
- 2 tablespoons pine nuts, toasted
- (basil or other herbs)
Method · P0DT1H0M
- Start with the tomato sauce. Peel and chop the garlic. Sauté them in a pan with oil for a few minutes. Add the cherry tomatoes, rinse the cans with water and add water to the pan. Let the sauce simmer over low heat for 20–30 minutes. Season the sauce with balsamic vinegar, salt, sugar and pepper.
- While the sauce is simmering, prepare the other ingredients. Remove the tough stems from the kale. Chop the leaves and cook them in salted water for about 5 minutes. Strain the kale and rinse it with cold water. Squeeze the water out of the kale.
- Rinse and drain the lentils. Season them with paprika, oregano and chili.
- Combine the ricotta and cream. Crumble the feta.
- Assemble the lasagna. Spread tomato sauce, kale, lentils, ricotta mixture and feta in a baking dish (about 20 x 30 cm). Add a layer of lasagna sheets on top. Repeat the sauce and pasta layers a couple of times. Top with tomato sauce, lentils, ricotta and feta.
- Bake the lasagna on the middle rack of a 200-degree oven for the time specified on the lasagna package, approximately 20–30 minutes.
- Sprinkle the cooked lasagna with Parmesan and pine nuts, and fresh herbs if desired.
Zenato Valpolicella Superiore 2018, 13.99 e, from the Veneto, Valpolicella region, is a pleasant, dark berry and pleasantly juicy red wine. Its fullness and earthiness embrace lasagna deliciously. The wine works particularly well with light smokiness. Red Lambrusco is a great option. Medici Ermete Concerto Reggiano Lambrusco 2020, 16.90 e (order selection), is a berry and sparkling, yet warming red wine and a great pair for tomato vegetable lasagna.
Wine recommendations were given by Terhi Oksanen-Alén.
