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Tuesday, July 31, 2012

Black Bean and Kale Lasagna

Quickly becoming a favorite at our house, Black Bean and Kale Lasagna is something I first tasted at Quiet Creek Herb Farm during The Gingerbread Tour last November.
here's what I did...
In a large flat baking dish, I spread a thin layer of spaghetti style sauce (you could use tomato sauce)
then I placed a single layer of uncooked lasagna noodles on top.  This was followed by half of the mix of ricotta, mozzarella, Parmesan, 4 eggs, salt and pepper.
A layer of kale torn into small pieces
half of 3 cans of black beans mashed (the first time, I used a little beef and whole black beans)
and last more tomato sauce
I repeated this and ended with a layer of noodles topped with sauce, mozzarella and Parmesan.
Cover the dish with foil and bake @ 350 for 35-50 minutes or until it bubbles in the middle.
Remove the foil and bake an additional 10 minutes.

The only problem is that it smelled so good we ate it before I remembered to take a picture of the final product!

I think this would also be very tasty with a white sauce or a buttery herb sauce.
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Much herbal love,

A passion for organics
Herbal and Tea Supplies

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