Summary

Ingredients

• 1 kg kale, fresh, blanched
• 2 onions)
• 2 cans tomato (s), (pizza tomatoes)
• 2 tablespoon butter
• 125 ml vegetable stock
• 4 teaspoons olive oil
• 1 tablespoon flour, (whole wheat flour)
• 250 g lasane plate (s) (precooked) or 4 dry plates
• 100 g cheese (Emmentaler), rated
• 1 tablespoon soy sauce
• 2 teaspoons oregano
• 1 teaspoon basil
• salt and pepper
• nutmeg
• possibly garlic

Print Recipe Pin Recipe

Instructions

1. Prepare the kale, wash it well and cut it into strips. Peel and finely dice the onions. Heat the butter and sweat half of the onion cubes in it for about 3 minutes.
2. Then add the well-drained kale strips and cook for another 3 minutes. Pour in the broth and let the cabbage simmer for about 30 minutes with the lid closed.
3. Then drain the cabbage. Season the drained cabbage with pepper, a little nutmeg and soy sauce.
4. While the kale is cooking, heat the olive oil and sauté the remaining diced onions in it until translucent. Dust with the flour and let it sweat for a moment. Deglaze with the pizza tomatoes. Add the oregano and basil and bring the sauce to the boil. Let the tomato sauce simmer for another 5 minutes and then season with salt and pepper.
5. Finely grate the cheese. Grease a square lasagne dish. Fill in some kale mixture. Cover with the lasagne sheets and pour some tomato sauce and then grated cheese over them. Continue filling in this order. The finish should be made with some tomato sauce, on which cheese is sprinkled at the end.
6. The kale lasagna should bake on the middle rack at 175 ° C for about 45 minutes. If the cheese gets too dark, push the lasagne in a little deeper and cover the baking dish.
7. If you love garlic, you can sweat 1 clove of garlic, chopped, in the tomato sauce.