Kale Lasagna Recipe
Whether or not you follow a vegetarian diet, there's no denying how delicious this kale lasagna is. It has all of the delicious elements of a typical lasagna — noodles, cheese, and sauce — with some added vegetables, making it perfect for vegetarians and omnivores alike.
#Kale #Recipe #Food
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My FAMILY'S SPECIAL LASAGNA Recipe
I am so excited to share a little more about this Just Gorgeous Cookbook. I share 100 plus recipes, some hundreds of years old, that have been in our family for generations.
PRE-ORDERS available:
You will be able to follow along many of my top recipes by scanning a QR code to see exactly how I make it while following written instructions and exact ingredient quantities.
I can’t believe that November 8th is just around the corner and I am so thrilled for you to see this ;)
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JUST GORGEOUS
Fresh Egg Pasta recipe:
Find out more about the pasta queen at
The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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Summer Vegetable Lasagna
Hello there, summer lasagna! This is a delicious fresh twist on the traditional lasagna. Filled with peas, beans, green asparagus, mint and goatcheese.
SUMMER LASAGNA
1,5 dl of olive oil
3 dl of vegetable stock
9 sheets of lasagna
200 grams of (soft) goat cheese
250 ml of (plantbased) cooking creme
1 bowl of peas
1 bowl of beans
1 bundle of green asparagus
1 bundle of spring onion
1 bundle of mint
1 bundle of koriander
salt, pepper to taste
optional: grated (smoked) cheese, asparagus tops, spring onion & thyme.
Bake on 200 degrees for 22 minutes.
For cooking instructions, see video. Bon appetit!
Zucchini Parmesan | Low-carb lasagna recipe for the summer!
- A spin on a classic dish, this zucchini parmesan recipe creates a hearty meal with the abundant produce of the summer. Layers of zucchini, mozzarella cheese, soppressata, and sauce combine to produce an incredible flavor that's great for any occasion. Finished off with breadcrumbs for extra crunch, you'll be surprised at how quickly this meal can come together! Make it once, and it will forever be in your recipe repertoire.
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Skip ahead:
00:00 Intro
00:53 Preparing the zucchini
04:43 Preparing the breading
06:00 Assembling the dish
11:18 Baking the dish
12:56 Tasting the dish
INGREDIENTS
- 2 1/2 lb (about 3-4 medium 8-inch long) zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp unsalted butter
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups panko breadcrumbs
- 2 tsp dried Italian seasoning
- 3 cups tomato pasta sauce (I like Rao's)
- 8 oz mozzarella cheese
- 3 oz thinly-sliced soppressata
INSTRUCTIONS
- Preheat the oven to 425°F. If you have a convection setting, this is a good time to use it for even browning, but it will also work without it.
- Cut the zucchini in half lengthwise. Cut each half into 3 to 4 planks, each about 1/4-inch thick. Lay the zucchini on parchment-lined baking sheets. Brush the zucchini with the olive oil and sprinkle with salt, black pepper, and red pepper flakes. Bake the zucchini in the preheated 425℉ oven until they are browned and tender, 20-25 minutes. Once baked, remove them from the oven and reduce the heat to 350°F.
- In a small skillet, melt the butter over medium heat. Add the breadcrumbs, Italian seasoning, and 1/2 cup Parmesan cheese. Gently stir and toast the breadcrumbs until they are golden, 6-8 minutes. Once toasted, remove them from the heat.
- Grease a 9x13 baking dish. Spread about 3/4 cup of the prepared tomato pasta sauce on the bottom of the dish in an even layer. Place about half of the zucchini pieces in a single layer. Tear half of the slices of mozzarella cheese over the zucchini. Layer on half of the soppressata. Spread half of the remaining sauce and sprinkle with half of the breadcrumb mixture. Repeat these layers one more time, ending with the breadcrumbs and 1/4 cup Parmesan cheese.
- Bake the dish in the preheated 350°F oven until the sauce is bubbling throughout, 45-55 minutes. Remove the baking dish from the oven and allow it to rest for 15 minutes before slicing and serving.
#recipe #lasagna #zucchini #dinnerrecipe
The Perfect Summer Vegetable Lasagna Recipe
Summer has arrived, which means it's time for an abundance of summer veggies. Gardens are filled with zucchini, squash, chard, carrots, peppers, and more. Local farmer's markets provide the freshest produce if you don't have access to a garden. And I know I'm always looking for new recipes that use some of these ingredients. This vegetarian lasagna does just that.
Find the entire recipe here: