INGREDIENTS
Kale and Mushroom 'Lasagne'
This is also my attempt to create a new to me recipe with a big nod to Dish Magazine. A switch from the 250 gm quinoa pasta to either courgette, (slightly fewer calories), or bacon instead of the lasagne sheets.
100 gm 1 medium onion, finely diced 130 gm.............52
60 gm 1 medium carrot, peeled and grated 150 gm..........61
15 gm 4 garlic cloves, finely diced ............20
30 gm 1 stem celery, finely diced ..............60
800 grams gluten-free passata...................................................200
500 grams portobello mushrooms, roughly chopped.........111
175 gm large bunch kale, stems removed and roughly sliced NA
500 grams ricotta cheese ........685
150 gm bacon or 250 gm courgette or mixture of both 250 gm bacon,,,,, 770
+ 200 gm courgette
large handful fresh basil leaves
2 cups grated mozzarella cheese 200 gm........557
sea salt and cracked black pepper
20 gm butter for saute-ing ...............
METHOD
Melt butter or olive oil in a large sauté pan over a medium heat. Add the onion, garlic, carrot and celery.
Cook gently, without browning, for 8–10 minutes until the onion is translucent. Add the passata, mushrooms and kale. Bring to a boil and then simmer for 15 minutes.
Combine the ricotta and basil, large leaves torn. Season generously.
Preheat oven to 180'C (360'F). In my little stove-top oven I find 170'C quite hot enough.
Place a big spoonful of tomato sauce on the bottom of your lasagna dish.
Place bacon and or courgettes over the top to create a layer. Spread half the ricotta mixture over the layer – I find a wide knife makes this simple. Top with another layer of pasta. Spoon half the tomato and vegetable sauce on this layer. Top with pasta.
Spread the remaining ricotta on top. Layer with pasta and top with the rest of the tomato sauce. Sprinkle with the mozzarella cheese and place in the oven to bake for 45 minutes.
Let the lasagne sit for 5-10 minutes before cutting and serving. Serve with a green salad. Leftover lasagne will be last up to 3 days in an airtight container in the fridge.
I'll add up calories and recommend serving sizes later. I'm out of here for now.
TOTAL 2650 CALORIES. DIVIDE INTO 6 SERVINGS APROX 440 CALORIES PER SERVE.
REVIEW:- This recipe was for me to try out Kale. That was a fail because I missed it off my shopping list and had the thing more than half made when I realised.
I don't like the ricotta in it. I'd rather risk the extra calories for a little bechamel or just grated cheddar. The way I made it was far too watery. probable 1/3 of the passata sauce would have been enough when not using pasta in the layers. The bacon needed more cooking. I could have done it on a separate tray in the oven while the sauce was cooking.
I found a one eighth serving ample and it is only 330 calories.
