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Individual Spinach-Kale Lasagnas

by | May 20, 2015 | Life & Style

Ingredients

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.

 

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