We belong to a great little CSA where we enjoy getting our locally grown organic fruits and veggies. It has been a great supplement of produce while I pretend learn to grow a garden. One day I hope to have enough growth to supply our family, but that day isn't coming any time soon. With this in mind, we gladly use our dollars to support our local farmers at the market and via our "Happy Box" CSA.
Some weeks we get loads of leafy greens. This has inspired the following recipe:
Kale and Mushroom Lasagna
1 cup sliced mushrooms
1 cup kale or other leafy green (spinach is great as well)
2 cloves of garlic
1 small onion
1 pepper
3 small to medium tomatoes
1 quart jar of tomato sauce
Lasagna noodles
Pepper
Salt
1 tsp oregano
2 or 3 chopped fresh leaves of basil (or 1 to 2 crumbled dry leaves)
about 8 oz of cottage cheese
parmesan or mozzarella cheese
olive oil
Grease 9 by 13 oven safe pan. Preheat oven to 350 degrees.
Clean and chop the mushrooms, garlic, onions, and peppers. Cook them in olive oil over medium heat until soft. Clean and chop kale and add the stemmed sections into the pan of now soft veggies. Cook for two minutes, add remaining kale. Stir and let wilt slightly. Remove from heat. Clean and chop tomatoes. Add tomatoes and a few spoonfuls of tomato sauce to cooked vegetables. Stir. Add oregano, basil and a sprinkle of salt and black pepper. Assemble lasagna as desired. I typically start by pouring a bit of tomato sauce to cover the bottom of pan. Then add a layer of noodles, spread cottage cheese on noodles, add tomato sauce, a new layer of noodles and then the layer of mushrooms/kale mixture. Continue layers until pan is full. Pour tomato sauce on top and shred cheese. Bake for 25 minutes or until cheese is melted and noodles are soft.
*I like to make this dish ahead and let it sit in the fridge over night prior to the final baking. I think it allows the flavors to combine well and makes for an easy but tasty dinner the next night.
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