Skip to main content

Vegetarian Kale and Goat Cheese Lasagna

A Taste of the Old Country: My Great-Aunt's Vegetarian Kale and Goat Cheese Lasagna Recipe"


As I sat down to enjoy a hearty bowl of my great-aunt's famous Vegetarian Kale and Goat Cheese Lasagna, I couldn't help but think about the long journey that had brought this recipe to my table. My great-aunt, a distant relative who had immigrated to the United States from the old country many years ago, had passed down this recipe to my family as a cherished tradition.


Growing up, I had always heard stories of my great-aunt's cooking and the delicious meals she would prepare for her family and friends. She would often speak of the old country, and how her love for cooking had been passed down to her from her mother and grandmother. She would tell us about the fresh, wholesome ingredients that were used in her cooking, and how they were grown in the gardens and fields of the small village where she grew up.


But it wasn't until I was older that I truly appreciated the connection between my great-aunt's cooking and her heritage. As I took a bite of the lasagna, I could taste the richness of the goat cheese and the earthiness of the kale. The marinara sauce was rich and flavorful, and the combination of the ricotta and Parmesan cheeses added a creamy texture that was absolutely delicious.


As I savored each bite, I couldn't help but think about the journey that this recipe had taken. From the small village in the old country, to my great-aunt's kitchen in the United States, and now to my own table. It was a reminder of the importance of tradition and heritage in our cooking, and how something as simple as a recipe can connect us to our past and our family.


And while my great-aunt may no longer be with us, her legacy lives on in this recipe. It's a way for us to remember her, and to honor the traditions and heritage of our ancestors. So the next time you sit down to enjoy a bowl of this delicious Vegetarian Kale and Goat Cheese Lasagna, remember the journey that it has taken, and the memories and traditions that it holds.

Ingredients:

  • 12 lasagna noodles
  • 1 bunch of kale, washed and chopped
  • 1 cup of crumbled goat cheese
  • 2 cups of marinara sauce
  • 1 cup of ricotta cheese
  • 1/2 cup of grated Parmesan cheese
  • 2 cloves of garlic, minced
  • Salt and pepper, to taste
  • Olive oil, for sautéing

Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Cook the lasagna noodles according to the package instructions and set them aside.
  3. In a pan, heat some olive oil over medium heat. Add the garlic and sauté for a minute.
  4. Add the kale to the pan and sauté until it's wilted, about 5 minutes. Season with salt and pepper.
  5. In a mixing bowl, combine the ricotta cheese, 1/2 cup of the Parmesan cheese, and 1/2 cup of the goat cheese. Mix well.
  6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  7. Place 3 lasagna noodles on top of the sauce, followed by half of the ricotta cheese mixture and half of the kale.
  8. Repeat the layers, ending with a layer of marinara sauce on top.
  9. Sprinkle the remaining goat cheese and Parmesan cheese on top.
  10. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
  11. Remove from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your delicious and healthy Vegetarian Kale and Goat Cheese Lasagna!

Labels:

Comments

Post a Comment

Popular posts from this blog

Lentil Lasagna

Lentil Lasagna with Frozen Vegetables: A Meal Prep Classic Lasagna is a classic dish that is perfect for meal prepping. It's filling, hearty, and can be customized in so many ways. One of our favorite lasagna recipes is lentil lasagna with frozen mixed vegetables. It's not only delicious but also a great option for meal prep, thanks to the use of multiple 8x6 inch baking dishes.   This recipe starts with cooked lentils and frozen mixed vegetables, which are sautéed with onions and garlic before being combined with marinara sauce and a blend of dried herbs. The mixture is layered with oven-ready lasagna noodles and a mixture of shredded mozzarella cheese and cottage cheese. Finally, the lasagna is baked until the cheese is melted and bubbly. One of the great things about this recipe is that it can be easily scaled up or down to make as much or as little as you need. The use of 8x6 inch baking dishes means that you can make multiple smaller lasagnas, which are perfect for meal pr
Post a Comment
Read more

Vegetarian Enchilada Lasagna

  Are you tired of the same old tacos every Tuesday? Well, why not mix things up with this delicious vegetarian enchilada lasagna recipe? It's a fun take on Taco Tuesday that's sure to be a hit with the whole family. This recipe takes all the flavors of classic enchiladas and layers them like a lasagna. The result is a cheesy, saucy, and satisfying dish that's perfect for any weeknight dinner. Plus, it's vegetarian-friendly, so you can feel good about serving it to everyone at the table. The best part about this recipe is that it's customizable. You can add your favorite veggies or swap out the cheese for a dairy-free option. The possibilities are endless, and that's what makes it such a fun twist on Taco Tuesday. To make this recipe, you'll need just a few simple ingredients, including corn tortillas, black beans, corn, salsa, enchilada sauce, bell peppers, onion, garlic, and shredded Mexican cheese blend. You'll layer these ingredients in an 8x6 glass
Post a Comment
Read more

Gnocchi Poutine with Roasted Vegetables

Introduction: Life in a combat zone is anything but ordinary. It's a world of camaraderie, courage, and resilience. But amidst the chaos and challenges, I stumbled upon an unexpected and delightful discovery—a recipe that provided both comfort and creativity. Today, I want to share the story of how I found solace and flavor in the most unlikely place: a roasted vegetable poutine recipe. The Unexpected Inspiration: Deployed in a combat zone, I often found myself yearning for the comforts of home. Meals were rationed, and the options were limited. One day, I stumbled upon a crate of fresh vegetables that had been delivered as part of a morale-boosting effort. It was a rare sight, and it sparked an idea that would soon become my culinary sanctuary. The Ingredients: Among the vegetables in the crate were brussels sprouts, carrots, zucchini, and green beans. These humble ingredients would form the foundation of my roasted vegetable poutine. The next challenge was to source cheese curds
Post a Comment
Read more