I can’t believe I never thought of pesto lasagna before, this was great. My friend somehow knew I had a lot of basil and sent me a Pesto lasagna recipe which I altered here and there a little or actually a lot.
I picked as much kale as I could without killing the plants and will just have to wait on making kale chips.
I don’t like too much dirt on my kale so it got a quick shower in the sink first.
While the kale and noodles were cooking I started chopping garlic.
Yes, arranging noodles is something I minored in.
Drain the cottage cheese so it looks just like ricotta, well maybe not but it’s close enough when there is no ricotta.
In a medium bowl add cooked kale, sauteed onions, minced garlic, chopped fresh basil, salt and pepper,
Cottage cheese, parmesan and pesto.
Mix it all together. Look at that color of green, No shortage of vitamin K here!
Layer noodles in pan top with kale mixture and a layer of mozzarella and repeat until pan is full.
Then realize the noodles might stick and add a few table spoons of the cheese whey under the noodles.
Bake about 30 minutes in a pre heated oven at 350
or until it’s all bubbly.
Garnish with red bell pepper slices and basil.
Pesto Kale Lasagna
- 9 lasagna noodles cooked al dente
- 3/4 cup sautéed chopped onions
- 3 cloves minced garlic
- 2 cups cooked drained kale
- 1/2 cup chopped fresh basil
- salt and pepper to taste
- 12 oz. drained cottage cheese
- 3/4 cup pesto
- 1/2 cup parmesan cheese
- 8 oz mozzarella
- red bell pepper slices for garnish
Cook noodles al dente, cook kale, chop basil and garlic, sauté onions, drain cottage cheese and find a pan about 8x8”.
In a medium bowl mix cooked kale,chopped basil, sauteed onions, minced garlic, cottage cheese parmesan and pesto.
Layer noodles in pan top with kale mixture and a layer of mozzarella and repeat until pan is full. Top with red bell pepper slices.
Bake about 30 minutes in a pre heated oven at 350.