Lasagna with Kite Hill Ricotta, kale, cauliflower and tomato … standing up to show off how delicious it is! This is an easy no added oil recipe for the Healthy-bots!
As the days are getting shorter and the weather grows cooler, we want pasta, preferably lasagna smothered in tomato sauce, stuffed with plant-based ricotta and some pops of green added to help pull everything together. Growing up, pasta was the ultimate in comfort food for us for good reason: it’s fun to make, smells great in the oven and no dish is better at allowing us to put so many wicked healthy things together in one spot. Eating it brings back memories of growing up in the kitchen, so I guess you could say the taste and aroma is so great because it also brings a lot of that back to us.
We like using Kite Hill Ricotta here, but you can also use homemade tofu ricotta if you’d like. And tomato sauce? Make your own from scratch or use a prepared tomato sauce. Just read the labels … lots of plain-looking tomato sauces have parmesan or other milk products hiding in the list of the ingredients. We have no idea why that’s in some brands, but it is.
The rest here is easy: just mash together your cauliflower, potatoes and ricotta for your filling. Roll it up with fresh or par-cooked lasagna (which basically means you are just going to cook it halfway until pliable, then allow the oven to cook it the rest of the way), then smother in sauce and bake. Easy peasy and wicked delicious!
Standing Lasagna with Kite Hill Ricotta, Cauliflower and Kale
For the filling:
2 large potatoes, skinned, cubed and boiled until soft (add in 1/2 cup smashed garlic into the water)
1 head of cauliflower, chopped and then steamed until soft
1 lb Kite Hill Ricotta or make your own tofu ricotta
1/2 bunch kale, cleaned, de-stemmed, shredded, flash steamed, then pressed to get rid of the excess water and chopped
1/2 bunch fresh parsley, chopped
1 T fresh oregano, chopped
1 T fresh basil, chopped
1 T black pepper
1 T salt
1 package lasagna sheets, par cooked until soft and pliable. Fresh lasagna sheets will work too.
1 large jar of your favorite tomato sauce (48 oz. is a good size)
1-2 cups of wilted kale, for serving
Preheat your oven to 350.
To make the filling, mash the potatoes, garlic and cauliflower together. Then add in your prepared or homemade plant-based ricotta. Mix in kale and herbs, then season with the black pepper and salt and set aside to chill.
Roll filling into the par-cooked or fresh lasagna sheets and cut in 1/2 length wise. Assemble neatly onto a lightly spray oiled pan cover with the desired amount of sauce.
Cover pan and bake for 45 min.
Remove from oven and allow to cool. NOTE: Like a good soup it is best if cooled over night so it can fully settle and flavors bind, that is if you have the time.
For the creative types, try standing up the lasagna when serving, on a bed of steamed greens for stability.
Garnish with fresh basil, oregano or parsley and a side of extra sauce.