When it comes to comfort foods Lasagna has got to be on the top of the list. I don’t usually share recipes on Saturdays but this time we have one of our favorites that we want to share with you. Forget about calories and dig right in. I know you’ll love it.
1lb ground beef (you can also substitute turkey)
1 tablespoon EACH olive oil and butter
1 medium onion, diced
1 medium green pepper, diced
1 large clove garlic, minced
32oz ricotta cheese
3 cups mozzarella cheese, shredded
½ cup parmesan cheese, grated
¼ cup fresh basil, chopped
1 egg, beaten
2 jars (24oz) tomato sauce
12 lasagna noodles, cooked
1 cup kale, minced
In a large skillet over medium heat, add the butter, olive oil, onion, green pepper and garlic. Cook until the onion is translucent. Add the ground beef and turn up the heat to high. Brown the meat, stirring frequently. Pour all but 1 cup of the sauce into the pan, stir and cover. Reduce the heat to low and let simmer while you prepare the lasagna noodles.
To prepare the ricotta mixture, whip together 2 cups of mozzarella, ¼ cup parmesan, basil, and the egg until well blended.
Preheat the oven to 350-degrees.
In a 13×9 inch baking dish, spread the reserved sauce on the bottom of the dish. Lay out 3 lasagna noodles and top with 1/3 of the ricotta mixture. Sprinkle on 1/3 of the kale. Top with meatsauce.
Repeat the layers of noodles, ricotta mixture, kale and meatsauce twice. Sprinkle with remaining mozzarella and parmesan.
Bake 45 minutes until the cheeses are bubbly and the dish is warmed through. Let stand 10 minutes before cutting and serving.