Let's begin this post with my "what are you making for dinner" text from my dear, darling S. I love making dinner, especially since he usually loves what I cook. However, it's a struggle to sometimes get him to think outside the Wisconsin-steak-potato box. He's asked me in the past to make lasagna, so last night I was feeling a little ambitious and asked him to pick up a few ingredients at the store. He then started to tell me how to cook my lasagna.
Um. No.
In short - he picked up the goods I requested only because I promised that he'd enjoy it. Aaaaand, he may have poured himself a large glass of wine to calm his food anxiety.thank you for the vote of confidence!
Mushroom Kale Lasagna is not exactly a traditional Italian family recipe...but healthy substitutes which don't change flavor are always welcome in my book! I kinda winged the recipe, which is my favorite way of cooking! So I'll try to remember exactly how I made this!
First, I got out my immersion blender / cup because I couldn't find the top to my food processor. This was a little more difficult to blend up the kale, but it all worked out in the end. You want the kale to end up in tiny, small pieces.
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| blended up kale smells gross, just an FYI |
Next is the moment where the term "mise en place" comes into play. Three things cooking on the stove is only successful if you're ready for each step ahead of time.
Making grandma's "fast sauce", frying up the turkey with some garlic, salt and pepper, and cooking whole wheat lasagna noodles. Keep in mind, that if you have a larger/wider pot, it will be easier to pre-cook without having them break. Cook just short of al-dente, as you'll be baking the whole shabang later on.
Mix in the almost-pureed kale with the ground turkey, and toss in about 1 container of chopped mushrooms because your boyfriend MUST have mushrooms. I sprinkled on garlic salt and pepper for good measure. Hey that kinda rhymes...
Make sure the cooked lasagna noodles are dried before rolling them up with your cheese mixture. Lay flat on parchment or wax paper and incessantly pat dry with paper towels if you're impatient and hungry like me. FYI, paper towels stick to drying noodles. oops.
So, because my boyfriend is stuck in small food-box, he doesn't like aka won't try ricotta. So, I made half the batch with ricotta, which is how normal, delicious lasagna should be made. Then the other half with his cheesy-mixture-that-isnt-right.
I mixed half the kale/turkey/mushroom pan with 15 oz of ricotta cheese and about 2 handfuls of Parmesan. Spoon out onto the noodle, and roll up. I know that's not traditional lasagna, but it makes serving one portion so much easier when it's all cooked and gooey. Believe me! This will change your lasagna-cutting life!
Roll up all pretty like this
Spoon enough of your delicious homemade (or not) sauce into the base of a deep pan to cover all metal. Place your pretty little baby rolls seam side down, or against the pan wall so they don't unravel during cooking.
Oh yes - I forgot to tell you the modified cheesy insides I made for my picky eater man. 2 handfuls of Parmesan, 2 handfuls of an Italian shredded cheese blend, the other half of the turkey/kale/mushroom mix, and one egg (whisked) to keep all the cheesy stuff together. Spoon out onto noodles and roll just like I did with the ricotta.
Cover your pretty noodles with more sauce and more cheese until you feel good about yourself. Bake at 350 degrees for.... oh I don't remember. I think I baked for 20ish minutes? Maybe 10? I can't remember. I'm a bad chef. Just keep an eye on it so it doesn't crisp up too much. Take out when it's bubbly and gooey.
Here is the final version of the ricotta side of the pan. Remember how S. said he hated kale, hated turkey? Ok, maybe he didn't say hated... But he hated on my healthified idea.
Yes, I remember too.
Well, he had 3 servings last night and yelled at me today for taking leftovers to work.
Mama Amy knows best. But I still love you, my picky eater. You take most of my energy...but I'll admit most of it is by laughing. ;)
So my attempt at a legit recipe:
Mushroom Kale Lasagna
1 package lasagna noodles (I used whole wheat)
2 jars of sauce or equivalent if you're making from scratch
1 bunch of kale
15 oz ricotta
16 oz shredded Parmesan
16 oz shredded Italian cheese
minced garlic (cook in with ground turkey/kale/mushrooms)
1 lb ground turkey
1 small box of mushrooms
salt and pepper to taste