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RECIPE
19 INGREDIENTS12 STEPS1hr 30min

Tomato, Ricotta, Kale & Basil Lasagne

4.3
3 Ratings
Editor's Choice
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.
Tomato, Ricotta, Kale & Basil Lasagne Recipe | SideChef
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.
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.
http://gatherandfeast.com/
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Estimated Total: Estimated Total:
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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.
http://gatherandfeast.com/
1hr 30min
Total Time
$3.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
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
2 2/3 cups
5 cups
3 1/3 cups
Fresh Baby Spinach
8 stalks
Tuscan Kale
or Cavolo Nero
14 oz
Gluten-Free Lasagna Sheets
to taste
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
333
FAT
13.4 g
PROTEIN
15.7 g
CARBS
38.9 g

Cooking Instructions

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Step 1
Preheat your oven to 180 degrees C (350 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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Nutrition Per Serving
Calories
333
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
7.5 g
38%
Trans Fat
0.2 g
--
Cholesterol
77.2 mg
26%
Carbohydrates
38.9 g
14%
Fiber
2.4 g
9%
Sugars
2.6 g
--
Protein
15.7 g
31%
Sodium
260.7 mg
11%
Vitamin D
0.4 µg
2%
Calcium
356.2 mg
27%
Iron
1.9 mg
11%
Potassium
479.3 mg
10%
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