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Gallery Escarole, Kale, White Bean, and Tomato Lasagna Recipe Summary prep: 45 mins total: 1 hr 30 mins Servings: 8
Ingredients Ingredient Checklist 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 1/4 pounds cremini mushrooms, trimmed and sliced 7 cloves garlic Coarse salt 1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped 1 large head escarole (1 to 1 1/2 pounds), trimmed and roughly chopped 2 cans (15 ounces each) cannellini beans, 1/4 cup bean liquid reserved and beans drained 1 1/2 teaspoons chopped fresh oregano 1 can (28 ounces) whole plum tomatoes, drained 1/2 teaspoon red-pepper flakes 6 ounces Parmesan cheese, grated (2 3/4 cup)
Cook’s Notes No Meat Required Cremini mushrooms add satisfying heartiness to this vegetarian lasagna without packing in calories or fat.
Gallery Escarole, Kale, White Bean, and Tomato Lasagna
Recipe Summary prep: 45 mins total: 1 hr 30 mins Servings: 8
Gallery
Escarole, Kale, White Bean, and Tomato Lasagna
Escarole, Kale, White Bean, and Tomato Lasagna
Escarole, Kale, White Bean, and Tomato Lasagna
Recipe Summary prep: 45 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 45 mins total: 1 hr 30 mins
Servings: 8
prep: 45 mins
total: 1 hr 30 mins
prep:
45 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 1/4 pounds cremini mushrooms, trimmed and sliced 7 cloves garlic Coarse salt 1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped 1 large head escarole (1 to 1 1/2 pounds), trimmed and roughly chopped 2 cans (15 ounces each) cannellini beans, 1/4 cup bean liquid reserved and beans drained 1 1/2 teaspoons chopped fresh oregano 1 can (28 ounces) whole plum tomatoes, drained 1/2 teaspoon red-pepper flakes 6 ounces Parmesan cheese, grated (2 3/4 cup)
Directions
Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.
Cook’s Notes No Meat Required Cremini mushrooms add satisfying heartiness to this vegetarian lasagna without packing in calories or fat.
Cook’s Notes
No Meat Required Cremini mushrooms add satisfying heartiness to this vegetarian lasagna without packing in calories or fat.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Escarole, Kale, White Bean, and Tomato Lasagna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole, Kale, White Bean, and Tomato Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
