Is it seriously Wednesday already? I don’t know how on earth it keeps coming so fast, I can’t keep up. It might have something to do with the snow. Or the newly renamed Chiberia.
I might have indulged in a double dirty chocolate soy chai to cheer myself up about my commute. Or warm myself up from the winter. Either excuse works.
The indulgence was totally worth it, because, believe it or not, I cooked kale! First broccoli. Now kale. I think the world might be ending. Or something. If I ever start thinking that kale chips are better than potato chips, please stage an intervention. For now, though, I am ok with these new veggies in my life.
Also, don’t think I grew up too much. I turned it into a lasagna and had myself a winter weather pity party. It could have only been improved by some Hot Chocolate Cupcakes or some Hot Lemon Ginger Rum Punch.
This recipe was inspired by my favorite man ever, Jamie Oliver and the Spinach & Squash Rotolo in a recent copy of his magazine. I didn’t have any squash or spinach, but I had a can of sweet potato puree (I was planning to make a pie…) and a big ol’ bag of kale. And the more I thought about it, the better and better the idea was sounding. Besides, lasagna is un-fussy food at its best. Which makes it perfect for me. Swapping out sweet potato puree for the ricotta typically in lasagna, you can make an easy, delicious and even healthy upgrade. Kale packs a vitamin punch to help balance out the cheese that is left.
Gltuen-Free Kale & Sweet Potato Lasagna
Un-fussy comfort food at its best, this sweet potato lasagna packs in the veggies and the decadent flavor into the perfect fall dinner.
- 1 package gluten-free lasagna noodles* or 1 recipe gluten-free pasta dough rolled out into sheets
- 1 can sweet potato puree
- 1 egg
- ¼-1/2 cup grated parmesan cheese
- 2 cups tomato sauce
- 4 cups chopped kale, ribs removed
- 18 slices provalone or 2 cups shredded mozzarella
- Preheat the oven to 325 degrees Fahrenheit.
- Mix together the sweet potato puree, egg and grated parmesan cheese. If your tomato sauce has parmesan in it already, use the lesser amount.
- In a 9×13″ pan, spread ½ cup sauce over the bottom. Line the bottom of the pan with ⅓ of the noodles – it should be enough to cover the bottom in one layer.
- Spread ⅓ of the sweet potato mixture over the noodles. Top with 1½ cups of the kale.Dollop another ½ cup of the tomato sauce over the kale and top with ⅓ of the cheese.
- Add another layer of pasta and repeat the sweet potato, kale, tomato sauce and cheese.
- Add the final layer of pasta, spread the remaining sweet potato mixture on top. Sprinkle with the remaining 1 cup of kale, dollop on the remaining tomato sauce and top with the last of the cheese.
- Bake covered for 45 minutes. Remove the cover and bake for 15 minutes more – until the cheese is bubbly and golden around the edges
Article courtesy: Mary Fran Wiley of Frannycakes