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Escarole, Kale, White Bean and Tomato “Lasagna”

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To ensure that the lasagna doesn't come out watery, it’s important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after removing them from the sauté pan.

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Ingredients

  • 1 T plus 1 tsp EVOO
  • 1 1/4 lbs cremini mushrooms, trimmed and sliced
  • 7 cloves garlic
  • Salt
  • 1 large bunch kale (about 1 1/2 lbs), stems and center ribs discarded, roughly chopped
  • 1 large head escarole (1 to 1 1/2 lbs), trimmed and roughly chopped (I used a large bunch of Swiss Chard)
  • 2 cans (15 oz each ) cannellini beans (white beans), 1/4 cup bean liquid reserved and beans drained
  • 1 1/2 t chopped fresh oregano
  • 1 can (28 oz) whole plum tomatoes, drained (I recommend 28 oz crushed tomatoes)
  • 1/4 t red pepper flakes
  • 6 oz (2 3/4 c) grated Parmesan cheese

Details

Preparation

Step 1

1. Heat a large nonstick skillet over high heat. Add 1 t EVOO and half the mushrooms. Sauté, stirring occasionally, until mushrooms are golden and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more tsp EVOO and the remaining mushrooms.

2. Chop 6 of the garlic cloves. Heat 1 tsp EVOO over medium heat in a large sauté pan or skillet. Add garlic and ½ tsp salt and cook until fragrant, about 1 minute. (Do NOT let brown.) Raise heat to medium- high, and add ½ c water. Add 2/3 of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover and cook until greens are wilted and tender, about 4 minutes. Remove lid and cook stirring frequently, until liquid evaporates.

3. Preheat oven to 375. Coat bottom of a 9x13 inch ovenproof baking dish with 1 t oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.

4. Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.

5. Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining been puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes and cheese. Cover with foil, being careful not to let foil touch surface and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.

6. Turn on broiler. Transfer lasagna to broiler, and cook until to turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.

Nutrition: 279 cal, 4 g sat fat, 5 g unsat fat, 16mg chol, 35g c arb, 645 mg sodium, 19 g protein, 12 g fiber

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