My friend Christian came up with the idea of doing a green lasagna and asked if I could execute it. He gave me liberty with the “green” description — green tomatoes, green pesto, whatever worked. I went into full Top Chef mode thinking about all of the possible “green lasagnas” I could make. After two weeks of deliberation, taken Christian’s request perhaps a bit too seriously (hey, I live for this stuff, what can I say?), I decided to make a lasagna using a kale pesto. The kale is steamed to a bright green color and blended with roasted garlic, lemon zest, a little olive oil and some of the pine nuts lets over from the “ricotta.”
This kale pesto can also be used in a number of other dishes. I’m thinking over chicken or fish, tossed with pasta, or even as a dressing for salad. This lasagna was also created in hopes that people would take some creative liberties with the recipe. For example, I used the same pine nut ricotta that I made for my gluten free, vegan lasagna recipe. But a regular ricotta could easily be used here. I also used some vegan mozarella from Follow Your Heart, but I think a regular, part-skim mozarella would be very delicious here for those who eat dairy. Want some meat? Add an extra layer of cooked ground turkey to the mix. I also added the option of parmesan cheese in the pesto. I didn’t use any and didn’t miss it, but I could imagine some parmesan being really good in there.
This dish may require a few steps (fewer if you take the shortcut of using store-bought ricotta), but it’s well worth the effort and healthy to boot! Thanks for the inspiration, Christian!
1 bunch kale, steamed to a bright green
green tops from 2 scallions, roughly chopped
1 teaspoon sea salt
zest of one lemon
3 cloves garlic, roasted (baked whole in a ramekin, drizzled with olive oil for 15 minutes, cool, then peel)
2 tablespoons lemon juice
2 tablespoons olive oil (plus more if needed)
1 tablespoon pine nut ricotta or pine nuts
(2 tablespoons grated parmesan cheese)
1 recipe pine nut ricotta or 1 cup ricotta cheese
1 box gluten free lasagna noodles
1 cup (or more) mozarella cheese or vegan mozarella, shredded
(1 lb. cooked ground turkey)
1. Prepare pine nut ricotta and set aside.
2. Prepare pesto in same blender (don’t have to clean it out). Add some more olive oil if necessary to blend. Set aside.
3. Prepare lasagna noodles.
4. Preheat oven to 350.
5. Assemble lasagna: place a layer of noodles on the bottom of casserole dish. Spread with 1/3 cup ricotta and about the same amount of pesto. Sprinkle with a thin layer of mozarella cheese. Repeat 2x and top with final layer of noodles and sprinkle top with parmesan. Cover dish with aluminum foil and bake in preheated oven for 15 minutes. Uncover and bake for another 5 minutes, or until cheese on top begins to bubble.