Creamy Kale and Leek Lasagna

by Heather on April 23, 2012

I kept a secret from you guys.  I’m sorry.

The secret is this:  for several weeks I was OBSESSED with kale.  And I didn’t tell you.  I didn’t tell you that I made kale chips and ate them almost every day.  Or that I sauteed it with garlic and olive oil and served an egg on top.  Or that I stirred it into soups, processed it into sauces, or any of that.

 

But I’m hoping that now, with this recipe, you’ll be able to forgive me because I’m about to rock your kale world.  Just thinking about this dish makes my mouth water, makes me crave burnt-cheese corner pieces of lasagna, and actually makes me look forward to kale all over again.

 

Not that the leeks are really helping that situation.  Have we ever talked about how much I love leeks?  They’re oniony, buttery, and oh-so-wonderful.  I really prefer them over onions (OK that’s a lie – I love them both equally) in a lot of sauces and dishes.  They just have that little something extra that makes me drool.

I also threw in some slices of fresh red tomato because I was actually looking to empty out the contents of my produce bowl, but I think they add the perfect touch to the lasagna.  At the very least they add a beautiful burst of color, but coming from a self-proclaimed raw tomato hater I think they must be adding about a zillion times more nutrition.  And if that’s not true?  Well…we’re just not going to go there.

 

In all seriousness though, this is a fantastic weeknight dinner for two that packs in a ton of veggies and cheese – two food groups you should always have at dinner.  It’s creamy and delicious, and you can even toss in more kale or some spinach to amp up the veggie content even more!

 

Let’s get cooking…

CREAMY KALE AND LEEK LASAGNA

  • 1 bunch kale, washed with stems removed and chopped into bite-size pieces
  • 1 large leek, washed and chopped
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, sliced very thinly
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp flour
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups milk (I used nonfat; use whatever you’d like)
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 8-10 lasagna sheets (I love this kind from Barilla)

Preheat your oven to 375.  Spray a 9×5 loaf pan with nonstick spray; set aside (you really should use this size; an 8×4 will be too small and you’ll end up either overflowing or having too much sauce).  In a saucepan melt the butter and oil together over medium low heat.  Saute the leeks in the butter-oil combo for 4 minutes.  Add the garlic and cook another 1-2 minutes.  Sprinkle in the flour and stir to combine; let cook for another 1-2 minutes stirring frequently until the flour has cooked out a bit.  Stream in the milk while whisking until everything is combined.  Sprinkle in the nutmeg, salt and pepper and whisk.  Bring mixture to a slight simmer, then add the kale.  Cook over medium low heat for about 3-5 minutes until the kale is wilted and the sauce is thick enough to coat a spoon.  Remove from heat and get ready to build the lasagna.

 

To build the lasagna, add some of the sauce to the bottom of the loaf pan.  Layer 2 lasagna sheets on top.  Place a thin layer of tomatoes on top of that, then a 1/4 of the mozzarella cheese.  Next layer 1/3 of the sauce mixture, 2 more lasagna sheets, another layer of tomatoes and 1/4 cup of mozzarella.  Repeat two more times, and sprinkle the very top with parmesan cheese.  Cover tightly with foil and bake at 375 for 40 minutes.  Remove the foil and bake another 5-10 minutes until the cheese on top is golden brown.  Remove from oven and let sit for 10 minutes before cutting.

 

Devour.

I’m telling you guys, this is the stuff dreams are made of.  DREAMS!

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{ 24 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar April 23, 2012

Mmmm what a fabulous dinner idea! So unique :)

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2 Alex@Spoonful of Sugar Free April 23, 2012

I have so much kale in the fridge. this cam at the perfect time. Keep the kale recipes comin’!

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3 Anna @ On Anna's Plate April 23, 2012

I love kale. :-)

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4 Ashley April 23, 2012

Oh my gosh! I could tear into this for breakfast. YUM

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5 Salah (BEAT) April 23, 2012

o-m-g….this sounds soooo bomb!!!

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6 Kelli H (Made in Sonoma) April 23, 2012

That looks sooooo tasty!

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7 janetha @ meals & moves April 23, 2012

That looks so dense and delicious! I love leeks!!

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8 Sommer@ASpicyPerspective April 23, 2012

Kale is something I go crazy over in short bursts as well. I love the layers of it in this lasagna!

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9 Jen of My Tiny Oven April 23, 2012

I love Kale too! This lasagne looks like the perfect way to sneak some into my boyfriends diet! He thinks he doesn’t like it! Who couldn’t love this! YUM!

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10 Emilie @ Emilie's Enjoyables April 23, 2012

this looks so good heather! I’m trying very hard to love Kale, this will probably help :)

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11 Ashley @ Coffee Cake and Cardio April 23, 2012

Wow, that looks amazing!! Awesome!

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12 Mike @TheIronYou April 23, 2012

I love lasagna and I love kale; this recipe is a win-win situation for me!

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13 Heidi Bundles Of Hugs April 23, 2012

Wow that looks really good!

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14 DessertForTwo April 23, 2012

Burnt cheese corner lasagna is the BEST! This looks delicious! :)

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15 Rebecca @ Blueberry Smiles April 23, 2012

Wow, that looks amazing!! Great recipe!

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16 Jessica @ Quirky Bookworm April 23, 2012

This looks delicious!

Also, I’m pretty sure I read your blog for a while about 2 years ago. But I just re-found it thanks to Pinterest. Your baby is so cute! :)

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17 Heather April 24, 2012

thanks jessica! i think he’s pretty cute too :)

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18 Sylvie @ Gourmande in the Kitchen April 24, 2012

I went through a kale craze last year, I was consuming kale chips like crazy!

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19 Jamie April 24, 2012

Yay! I love kale and I love vegetable lasagna and this looks outrageous! Healthy and delicious! I’ve been seeing really gorgeous kale on the market recently and now I know what to do with it!

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20 Laurie {Simply Scratch} April 25, 2012

Freaking amazing! This sounds soo good Heather and I love the healthy bennies too!

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21 Javelin Warrior April 26, 2012

I love the look of this lasagna – and leeks are one of my favorites so this is really appealing. The texture and colors are beautiful… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s always a pleasure to be following your creations…

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22 Travis Ehrenstrom April 30, 2012

I just started adding kale into my diet, mostly based on the amount of positive health benefits! For some reason I haven’t fallen in love with it yet, but this recipe looks like it will surely change it. Just curious, I have only ever baked kale to produce kale chips. Does adding the kale in the lasagna allow the kale to stay soft when you bake it? Thanks for the help!

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23 Heather April 30, 2012

yep! it softens it and makes it nice and tender :)

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24 The clean eating mama May 3, 2012

Wow. This looks absolutely amazing! Going to try to veganize it… Yum!

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