Author Notes
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Ingredients
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1 cup
onions, roughly chopped
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3 cups
pasta sauce
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1 pint
mushrooms, halved and sliced
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4
zucchini, sliced thinly lengthwise
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2 cups
cottage cheese
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0.5 cups
grated parmesan
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1 tablespoon
extra virgin olive oil
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1 pinch
of salt
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1 bunch
kale, roughly chopped
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
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To prepare the sauce, cook and heat chopped onions in a large skillet over medium high heat for 5-10 minutes, until caramelized. Add in mushrroms; cook and stir until mushrooms soften. Stir in pasta sauce and salt to taste. Bring to a boil; reduce heat and simmer sauce for about 10 minutes, stirring frequently.
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To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 chopped kale, 1/2 the zucchini slices, and 1/2 the ricotta mixture..Repeat by layering the remaining sauce, kale, zucchini slices, and ricotta mixture,. Spread Parmesan cheese evenly over the top; cover with foil.
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Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
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