Kale Lasagna

Ingredients

• 20 g dried porcini mushrooms
• 500 g kale
• 2 shallots
• 1 tbsp Olive Oil
• 100 ml Vegetable broth
• 1 tbsp white balsamic vinegar
• 400 g canned chunky tomatoes
• Salt
• Pepper
• 20 g parsley (cut into strips)
• 12 lasagna sheets
• 100 g freshly grated cheese (e.g., Emmental; 45% fat in the product)

Instructions

1. 1.

   Soak the mushrooms in warm water.

2. 2.

   Wash, clean, and thinly slice the kale. Drain the mushrooms and cut them into narrow strips. Peel and finely chop the shallots. Heat oil in a pan and sauté the shallots until translucent.

3. 3.

   Add the mushrooms and kale, cook briefly, then deglaze with broth and balsamic vinegar. Pour in the tomatoes, season with salt and pepper, cover, and simmer for 15–20 minutes over medium heat. Taste, add parsley, and spread a thin layer on the bottom of a baking dish (about 20 x 30 cm).

4. 4.

   Layer lasagna sheets and spoon more sauce on top. Repeat this process until all sheets and sauce are used, finishing with a final layer of sauce.

5. 5.

   Sprinkle cheese on top and bake in a preheated oven at 200 °C (180 °C fan; gas: level 2–3) for about 45 minutes.