adapted from Martha Stewart Living.
I served one and froze one!
Serves: 8
Cook time: 45 mins
Total time: 1 hour 20 mins
Ingredients:
1 tbs olive oil
7 garlic cloves chopped
salt
2 bags of kale
container of mushrooms
2 cans of white beans (15 oz. each) drained but reserve 1/4 of liquid
herbs to taste (I used fresh dill pureed in the beans)
1 can (28 oz.) whole plum tomatoes drained
1/2 tsp red pepper flakes
2 3/4 cup grated parmesan cheese
Directions:
1.) Chop 6 cloves of garlic. Heat 1 tbs of olive oil on medium heat in a large skillet. Add garlic and 1/2 tsp salt and saute for about a minute, don’t let it brown. Throw in mushrooms and stir fry. I added white wine here, too.
Raise heat to medium-high and add 1/2 cup of water. Add 2/3 of kale; cover and cook until wilted, about 1 minute. Add remaining kale, cover and cook 2 minutes. Stir in spinach, add more water if pan is dry. Cover, and cook until greens are wilted and tender about 4 mins. Remove lid and cook, stir frequently until liquid is evaporated. (towel off if necessary so you don’t have excess liquid) Set aside.
2. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with non stick cooking spray. Place beans in food processor, add remaining garlic clove and reserved 1/4 cup of juices puree until smooth. Add herbs and pulse until combined.
3.) Coarsely chop tomatoes reserving 1/3 cup of juices. Combine tomatoes, juices and red pepper flakes.
4.) Spread tomatoes on the bottom of your baking dish, top with greens, top with bean puree and sprinkle with some cheese. Keep repeating until mixture is gone, top with parmesan cheese. Cover with foil, don’t let the foil touch your lasagna. Bake for 30-35 minutes. Remove foil, turn on broiler and cook until top turns golden brown 1-2 minutes.
faux foodie 