I don’t play around much with lasagna recipes. I have a classic version that I love and I tend to stick to that. Normally I am not even tempted to stray, but when I saw this new recipe for a kale lasagna on my friends’ blog, I couldn’t wait to try it. For one thing, it is vegetarian. I’m not planning on going veggie anytime soon, but I like to incorporate as many meatless meals as possible into our menus and am always happy to add a new one to the list. Also, this uses kale which is available year round. I’m not a strictly seasonal eater but I do my best so I was happy to make something featuring this hearty winter green.
We really enjoyed this lasagna. I originally considered halving the recipe, but I also knew I was not likely use up the rest of the kale that week, so I made the full pan. It ended up feeding us for multiple lunches and dinners, and I still wasn’t sick of it by the time we had finished it all. There are multiple steps in this recipe to help remove excess liquid from the cheese, kale, etc. but despite all this the lasagna was still just a bit liquidy when it was fresh from the oven. I let it rest a while but maybe I was just impatient, I’m not sure. However, after resting in the refrigerator it really set up and absorbed all the liquid and the leftovers weren’t runny at all. Also, for fellow cottage cheese-phobes out there, don’t be scared. This really doesn’t taste like cottage cheese, just creamy and cheesy. I think this could also be great with more vegetables added in and next time I may experiment with that a bit. There will definitely be a next time.