Vegetarian Lasagna with Kale and Gorgonzola
Vegetarian Lasagna with Kale and Gorgonzola is a delicious and nutritious twist on the classic Italian lasagna. This dish layers lasagna noodles with a rich mixture of sautéed kale, creamy Gorgonzola cheese, and a variety of vegetables such as mushrooms, zucchini, and tomatoes. The Gorgonzola cheese adds a distinctive tangy and creamy flavor that pairs beautifully with the hearty and slightly bitter kale. Often, a béchamel or ricotta cheese mixture is added to enhance the creaminess, and the lasagna is topped with mozzarella or Parmesan for a golden, bubbly finish. This vegetarian lasagna is perfect for those looking for a satisfying and flavorful meat-free meal, showcasing the versatility of vegetables and cheese in creating a comforting and hearty dish.
Ingredients
- 14.1 oz Fresh Lasagna Sheets
- 2 Bunches of Kale
- 17.6 oz Large Button Mushrooms
- 1 Onion
- 3 Sprigs of Basil
- 14.1 oz Gorgonzola
- 17 fl oz Passata Tomato Sauce
- 8.5 fl oz Olive Oil
- Salt
- Pepper
Instructions
- Wash the mushrooms and slice them. Peel and finely chop the onion. Sweat them in a sauté pan for 10 minutes with 3.4 fl oz of olive oil, salt, and pepper. Add the passata, season again, bring to a boil, and reduce for 5 minutes.
- Remove the stems from the kale leaves and tear the leaves into small pieces.
- Preheat the oven to 180°C (th.6).
- Arrange a layer of lasagna sheets in an oiled baking dish. Cover with the mushroom sauce and spread some kale leaves. Drizzle with a little olive oil.
- Add some pieces of gorgonzola and cover with another layer of lasagna sheets. Repeat the process until all ingredients are used, ending with gorgonzola.
- Bake for 45 to 50 minutes, until the lasagna is tender and well gratinated.
- Remove from the oven, sprinkle with basil leaves, and serve immediately.
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