Kale Lasagna Diavolo

OK-this definitely didn't turn out like the picture in the magazine but it sure as hec made my taste buds sing. I'm a little over due on this post. This menu was actually from an amazing Sunday with my best friend from college. I don't know anyone else who would spend their entire Sunday with me running around making a huge a mess and cooking for 8 hours. I honestly don't know what took us so long. I think it was all the gabbing and interruptions. Or the hand mixer from 1983 that made the worse machine noise I've heard in eons. Like a mini volcano gas bubble exploded in its tiny engine heart. The meal was overall well balanced and made me stop looking for heaven. I  found it, surrounded by my family and sweet beautiful food. 


Kale Lasagna Diavolo  (From Vegetarian Times Magazine-January/February 2011)
(Slightly adapted of course...the list looks daunting but it's really simple I promise!!!)


** I made my own tomato sauce-if you want to skip this step just use a jarred variety that you like and hop to step 3.***


1.)  For the sauce-in a large pan place 8 tomatoes-quartered and 5 sprigs of basil chopped. Let simmer for about ten minutes until fork tender with the lid on-check to make sure they don't scorch. Run this concoction through a food mill to remove the seeds and pulp/skins. 


2.) Since I don't own a food mill-I ran it through the food processor. It was really watery so I added 2 TBS of tomato paste and a slurry of water and cornstarch. To cut down on the acidic taste I threw in a pinch of sugar. I also seasoned it with sea salt, pepper and Italian seasonings. I let this simmer while I was making the rest of the meal to let it thicken.


3.) Thoroughly wash one bunch of kale and remove the base of the stems. Place in  pot with 2 inches of boiling salted water.


4.) Simply blanch the kale for 2 minutes or until it turns a bright green. 


5.) Drain and run under cold water. Wring (yes like a towel) out the kale until almost all the moisture is removed. Chop fine and season with salt and pepper. 


6.) In a bowl combine 1 container of ricotta cheese and a small container of goat cheese. 


7.) If not using no cook lasagna noodles, cook 6 pieces-until al dente, rinse and dry. (I sense a laundry theme here)


8.) In a small skillet warm enough oil to coat the bottom of the pan. Lightly sautee 4 cloves of minced garlic. Add 1/2 tsp of red pepper  flakes. Stir this mixture into the tomato sauce. 


9.) Pour a small layer of sauce in the bottom of your lasagna pan.


10.) Add a layer of noodles, top with cheese, add a layer of kale and top with sauce. Continue in this way, ending with sauce and fresh grated  Parmesan.


11.) Bake at 400 degrees for 30 minutes or until the cheese is melted and the lasagna is heated through.


12.) Allow the pasta to rest for a few minutes before serving.

Whole Wheat Rosemary Garlic Bread:

(Adapted from-http://allrecipes.com//Recipe/best-bread-machine-bread/Detail.aspx)

1.) In the bread machine add 1 cup of warm water (not to hot , lest you kill your yeast buddies), 2 TBS of sugar (they need to eat) and 1 pkg of yeast.


2.) Allow to proof for about ten minutes.


3.) Once the mixture is nice and foamy add 1/4 cup of oil, 2 cups of bread flour, 1 cup of whole wheat flour, 1 tsp of salt, a dash of olive oil, 2 TBS of rosemary and  3 cloves of fresh minced garlic.


4.) Press start on the whole wheat cycle and walk away.


**Since I substituted whole wheat flour we had to check the moisture level of the bread mid way through. It was a little dry so we added about a 1/4 cup of water**




The night was rounded off with a White Velvet Butter Cake and Italian Chocolate Butter Cream Frosting.....nirvana...