1 bunch kale, stemmed
½ (16-ounce) bag frozen spinach, thawed, drained (squeezed of excess moisture)
1 (15-ounce) container ricotta cheese
1 pasture-raised egg
1 tablespoon dried oregano
1 teaspoon Celtic sea salt
2 tablespoons olive oil
1 (15-ounce) can organic crushed tomatoes
12-inch, no-boil, brown rice lasagna noodles
Shredded mozzarella; enough to cover 6 mini lasagnas (Leave this off your canine pals’ version.)
Preheat the oven to 350 degrees.
Add the kale, spinach, ricotta, egg, oregano, and salt to a food processor and process until fairly smooth.
Brush the inside of 8 mini loaf pans with olive oil. Spoon a tablespoon of the crushed tomatoes into the bottom of each pan.
Place the lasagna noodles in boiling water for about 4 minutes. (You can leave this step out, but the lasagna cuts better if you boil it for 4 minutes). Cut the partially cooked noodles into 12 pieces to ﬁt the mini loaf pans; place one on the bottom of each pan. Add enough crushed tomatoes to cover the noodles.
From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.