Monday, February 1, 2016

Mushroom and Kale Lasagna (That Makes You Actually Want to Eat Kale)


Prep: 45 mins
Bake: 45 mins at 350

2 lbs of mushrooms sliced (baby bellas, cremini, or a mix)
1/2 lb of kale
4 garlic cloves minced
1/2 onion minced
1/4 cup olive oil
1T of truffle oil
4T of butter
1T Italian seasoning
Non stick spray
1/4 cup dry white wine
2 1/2 cups whole milk
4oz of Neufachtel cheese
1 cup of Mozzarella and Parmesan shredded cheese mix
1 8oz Mozzarella ball in truffle oil
4T flour
9oz box of no boil lasagna noodles
9x13 pan
1 buttered sheet of tin foil to cover pan

1. Wash and slice your mushrooms
2. Put a pan on medium-low heat with 1/4 cup olive oil, 1T of truffle oil, and minced garlic/onion
3. Add mushrooms and stir around until they look coated and puffy
4. Add white wine to mushroom mix and turn burner to low
5. Wash and rip kale into small pieces
6. Coat pan with non-stick spray and lay kale out into single layer
7. Put kale in oven at 350 for 15 mins or until crisp and add to the mushroom mixture once cooked
8. In a sauce pan on medium-low heat add 4T of butter and heat until foamy then add in 4T of flour.
9. When the mixture looks like a paste add in your first cup of whole milk.
10. Next add in Neufachtel cheese, 1/4 cup of Mozzarella/Parmesan shredded mix and whisk until a thick cream forms then add in your last cup and a half of whole milk
11. Set aside 1 cup of your cheese sauce
12. Re-coat pan in non-stick spray then add a thin layer of cheese sauce to the bottom
13. Next layer noodles, mushroom mix, Mozzarella/Parmesan mix, and a small amount of cheese sauce over and over until noodles are gone.
14. On top of last layer of noodles lay out an even and thin layer of your truffled mozzarella and pour the last cup of cheese sauce that was set aside over the top of the lasagna.
15. Season with your Italian seasoning and cover with buttered sheet of tin foil
16. Bake for 45 minutes at 350

This recipe was adapted from the NYT Mushroom Lasagna recipe, I added more mushrooms/kale and less cheese/olive oil.  It's hard to believe but, yes, their recipe actually called for more cheese and olive oil. I recommend having all of your ingredients measured and ready before you begin because it's a fast-paced recipe. I had the help of a sous chef but you can definitely do it on your own.  

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