Wednesday, March 11, 2015

Kale Week: Kale Lasagne

Like I said yesterday, we experimented a bit more with kale in the past winter and one of the recipes we tried was a kale lasagne. Very different from the traditional version, but very good and comforting. In fact, I am craving it as we speak. Original recipe is from De Volkskrant.

Kale Lasagne: (serves 4)
- 10 sundried tomatoes in oil, drained
- 2 tbsp olive oil
- 2 spring onions, in rings
- 3 cloves of garlic, chopped
- 500 gr kale
- 400 ml water
- 200 gr cream cheese
- 200 ml + 3 tbsp Greek yoghurt
- 20 gr fresh ginger, chopped
- 2 large eggs, beaten
- 150 gr lasagne sheets
- 100 gr grated cheese
- salt and pepper

Pre heat the oven to 185 degrees. Cut the tomatoes. Heat olive oil in a pan, and bake garlic and onion for about 3 minutes. Then add the kale and let it slink a bit. Then add 400 ml water and leave the kale to simmer for about 30 minutes with a lid on the pan.

Mix cream cheese with 3 tbsp Greek yoghurt. Mix in the kale, ginger, half of the beaten egg and salt and pepper to taste. Start with a layer of this mixture in the ovendish. Top this with 1/3 of the tomatoes and cover with lasagne sheets. Make 2 more layers and end with lasagne sheets.

Mix 200 ml Greek yoghurt with the rest of the eggs and half of the grated cheese. Scoop the sauce over the lasagne and top with the rest of the cheese. Bake the lasagne for about 40-45 minutes until golden brown.

No comments:

Post a Comment