RECIPE
19 INGREDIENTS12 STEPS1HR 30MIN

Tomato, Ricotta, Kale & Basil Lasagne

4.3
3 Ratings
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Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
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Here my friends is my new favourite vegetarian lasagne recipe. Lasagne was my next best option, and to my surprise resulted in this amazing pasta recipe, a new favourite in my home. The fresh tomato taste, with chili and lemon is a lovely contrast to the rich ricotta and earthy peppery greens.

1HR 30MIN

Total Cooking Time

19

Ingredients
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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3 cloves
1 pinch
Crushed Red Pepper Flakes
1
Lemon , zested
10
Medium Tomatoes
2 1/2 cups
Ricotta Cheese
1/2 tsp
Ground Nutmeg
5 cups
3 1/3 cups
Fresh Baby Spinach
8 stalks
Tuscan Kale
Cavolo Nero
14 oz
Gluten-Free Lasagna Sheets
to taste
to taste
to taste
Freshly Ground Black Pepper
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Directions

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Step 1
Preheat your oven to 180 degrees C (355 degrees F). Finely chop the Red Onion (1) and Garlic (3 cloves) and sauté in a pan until soft.
Step 2
Whiz the Tomatoes (10) in a blender or food processor until finely chopped.
Step 3
Pour the whizzed tomatoes into the pan with the chopped onion and garlic. Then add the Lemon (1) , Crushed Red Pepper Flakes (1 pinch) , Bay Leaves (3) and the torn Fresh Basil Leaves (1 bunch) . Simmer the sauce for 20 to 30 minutes then remove.
Step 4
While the sauce is simmering, sauté the Fresh Baby Spinach (3 1/3 cups) , Arugula (5 cups) and shredded Tuscan Kale (8 stalks) in a pan with a little Olive Oil (to taste) until wilted, then remove from the heat and set aside.
Step 5
In a medium mixing bowl, add the Ricotta Cheese (2 1/2 cups) , finely grated Parmesan Cheese (1/2 cup) , Eggs (2) , Ground Nutmeg (1/2 tsp) , some Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) , and mix with a fork to combine.
Step 6
Add the wilted spinach, rocket and kale to the ricotta mixture and stir to combine.
Step 7
Using a large baking dish, spread some of the tomato sauce onto the bottom of the dish, add one layer of Gluten-Free Lasagna Sheets (14 oz) then spread a layer of the greens and ricotta mix, some basil leaves and another layer of pasta sheets.
Step 8
Repeat until all the ingredients have been used up.
Step 9
Place Mozzarella Cheese (2 2/3 cups) slices and some basil leaves (to taste) on top,
Step 10
Drizzle on top with olive oil and sprinkle with sea salt and freshly cracked black pepper.
Step 11
Place the baking dish into your preheated oven and cook for 50 minutes.
Step 12
Once cooked, remove from the oven and serve with a fresh garden salad. Enjoy!

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