Dino Kale Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 292.6
- Total Fat: 15.4 g
- Cholesterol: 33.9 mg
- Sodium: 763.0 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.5 g
- Protein: 11.4 g
View full nutritional breakdown of Dino Kale Lasagna calories by ingredient
Introduction
A tasty twist on a classic favorite--the ultimate no-noodle-boiling lasagna! A tasty twist on a classic favorite--the ultimate no-noodle-boiling lasagna!Number of Servings: 6
Ingredients
-
1 c. water
1 c. milk
1 T. butter
1 c. dried polenta mix
OR 1 tube (18 oz.) prepared polenta
1 T. olive oil
1 T. chopped fresh rosemary
1/2 onion, diced
5 cloves garlic, minced
1 medium carrot, diced
1 bunch dinosaur kale (aka lacinato kale), torn into bite-size pieces
1/4 c. pitted kalamata olives, chopped
1 c. feta, well crumbled
1 c. marinara sauce
1/2 c. shredded romano or parmesan cheese
Directions
1) Preheat oven to 375 degrees.
2) Heat olive oil over medium high heat. Add onions and rosemary and saute till onions are translucent and just beginning to brown. Stir often so rosemary doesn't burn.
3) Add carrot and garlic to onion mixture and saute till garlic is frangrant, about 2 minutes.
4) Add kale and stir well. Cover and cook till kale is tender. (You may need to add about 1/4 c. water to steam it, but be sure to cook off all liquid before assembling lasagna).
5) While kale cooks, bring water, milk, and butter to a simmer. Stir in polenta and whisk till semi-solid. (If using a storeb-ought premade polenta, skip this step).
6) Assemble the lasagna in a greased 8X8-inch pan. Spread 1/2 the polenta in a thin layer (about 1/4" thick) over the bottom. Top evenly with 1/2 the marinara sauce, then scatter the feta and olives in an even layer over that. Top with kale mixture. Spread remaining polenta over kale, top with remaining marinara and sprinkle with romano cheese.
7) Bake for 25-30 minutes, or till cheese on top is beginning to brown (it won't get all melty since it's a harder cheese). Allow to sit for 5-10 minutes before slicing.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user .
2) Heat olive oil over medium high heat. Add onions and rosemary and saute till onions are translucent and just beginning to brown. Stir often so rosemary doesn't burn.
3) Add carrot and garlic to onion mixture and saute till garlic is frangrant, about 2 minutes.
4) Add kale and stir well. Cover and cook till kale is tender. (You may need to add about 1/4 c. water to steam it, but be sure to cook off all liquid before assembling lasagna).
5) While kale cooks, bring water, milk, and butter to a simmer. Stir in polenta and whisk till semi-solid. (If using a storeb-ought premade polenta, skip this step).
6) Assemble the lasagna in a greased 8X8-inch pan. Spread 1/2 the polenta in a thin layer (about 1/4" thick) over the bottom. Top evenly with 1/2 the marinara sauce, then scatter the feta and olives in an even layer over that. Top with kale mixture. Spread remaining polenta over kale, top with remaining marinara and sprinkle with romano cheese.
7) Bake for 25-30 minutes, or till cheese on top is beginning to brown (it won't get all melty since it's a harder cheese). Allow to sit for 5-10 minutes before slicing.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user .