ESCAROLE, KALE, WHITE BEAN AND TOMATO LASAGNA
Steps:
- Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Sauté, stirring occasionally, until mushrooms are golden brown and tender, about 8 min. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms. Heat 1 teaspoon oil over medium heat in a large sauté pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 min (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 min. Add remaining kale. Cover, and cook 2 min. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 min. Remove lid, and cook, stirring frequently, until liquid evaporates. Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Purée 1 minute. Scrape down sides of bowl, add reserved bean liquid, and purée until smooth, about 1 min. Add oregano , and pulse until just combined. Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes and spread one-third in baking dish. Top with half the greens. Spread half the bean purée over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms. Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean purée, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 min. Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 min. Let cool 5 to 10 minutes.
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Giselle Felipe
[email protected]This is my go-to lasagna recipe. It's always a crowd-pleaser and it's so easy to make.
Muhammad Bin yousaf
[email protected]This lasagna is so versatile! I've made it with different types of greens, cheeses, and sauces, and it's always delicious.
letshego moatlhudi
[email protected]I'm not sure what went wrong, but my lasagna turned out really dry. Maybe I didn't use enough sauce?
Leonard Jonas
[email protected]This lasagna is a great way to use up leftover escarole and kale. It's also a very affordable meal to make.
Tara Shipplett
[email protected]This lasagna was a breeze to make! I had it on the table in under an hour.
Marilyn Ignacio
[email protected]I'm not a big fan of escarole or kale, but I actually really enjoyed this lasagna. The flavors were well-balanced and the lasagna was very satisfying.
Relax80 Algo
[email protected]This lasagna was amazing! The flavors were perfect and the texture was just right.
Themidiclorian
[email protected]This lasagna was a bit too bitter for my taste. I think next time I'll use less escarole and kale.
Mike Skillz
[email protected]I love this lasagna! It's so easy to make and always turns out perfect. The escarole and kale add a nice touch of bitterness that I really enjoy.
Nixon Mondal
[email protected]This lasagna is so delicious and flavorful! The escarole and kale give it a unique and delicious taste. I will definitely be making this again.
Sunday Agbomodu
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it and asked for the recipe. The flavors were amazing and the lasagna was cooked perfectly.
Aasif Ajeeb idrisi
[email protected]This lasagna was a hit with my family! The escarole and kale added a nice bitterness that balanced out the sweetness of the tomatoes and white beans. The lasagna was also very easy to make, and I loved that I could use frozen escarole and kale.