lasagna noodles
tomato sauce
ricotta cheese (as much as you would like)
shredded mozzarella cheese (I use a bag)
fresh mushrooms, sliced
1 onion
1 bunch fresh kale
olive oil
fresh or minced garlic

Preheat oven to 375°F.

Precook lasagna noodles according to package directions. Drain and set aside.

Cook/caramelize onions and mushrooms together in a fry pan. Cook them in olive oil, with a dash of white wine.

Boil kale for about 5 minutes until its soft and tender. Remove from water and mix with some minced garlic. If it is fresh, toss kale in some olive oil and chopped garlic.

Make pesto sauce.

FRESH PESTO SAUCE:

fresh basil
olive oil
Parmesan cheese
dash of white wine

Throw a dash of olive oil and white wine in a bowl with some diced up basil and Parmesan cheese. Use some sort of mashing device (I use a wooden spoon) to blend it all together. If you have a puree machine or one stop shop this will give you a thinner basil. I like a thicker cheesier version so I self mash.

Take out a bake pan, coat the bottom with a thin layer of sauce. Then put on your first layer of lasagna noodles. Spread out pesto layer then put on another layer of lasagna noodles.

Spread out a layer of ricotta cheese for next layer. Use as much as you want, depends on how cheesy you want your lasagna to be. Place cooked mushrooms and onions on top than put another layer of noodles.

Now for the best layer... Sprinkle Mozzarella, next add kale on top, then more ricotta on top of kale and a little sauce. Put your last lasagna noodle layer on, spread sauce over it and then sprinkle with more Mozzarella cheese.

Bake in 350°F oven for 25 minutes and then enjoy this cheesy and divine plate of pasta!

... And it's always good with a nice glass of red!

Submitted by: CEC