Mushroom Bolognese Kale Lasagna
 
Ingredients
Mushroom Bolognese Sauce
  • 1 ounce dried porcini mushrooms
  • 1½ cups hot water
  • 1 cup chopped carrots
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 8 ounces baby bella mushrooms, chopped
  • 2 tablespoons tomato paste
  • ½ cup red wine (I used Hearty Burgundy by Gallo Family Vineyards)
  • ½ cup mascarpone cheese
Filling
  • 10-ounce package frozen kale, thawed and squeezed dry
  • 15-ounce container low fat ricotta cheese
  • 2 eggs, lightly beaten
  • ½ cup Parmesan cheese
Lasagna
  • 12-15 lasagna noodles, cooked
  • 2 cups low-fat mozzarella cheese
  • chopped fresh parsley, for garnish
Instructions
  1. First make SAUCE: In a small bowl, add dried mushrooms and then cover with hot water. Let sit for 10 minutes, or until mushrooms are softened. Strain mushrooms, reserving the soaking liquid for later use. Chop mushrooms.
  2. Put carrots, onion, red pepper and garlic in food processor and pulse until finely chopped. In a large skillet, heat olive oil over medium-high heat. Add vegetables, oregano, salt and pepper, and cook until tender (about 5 minutes).
  3. Next add porcinis, baby bellas, and stir in tomato paste, continue cooking until tomato paste is incorporated and the mushrooms are softened (about 5 minutes).
  4. Add the porcini mushroom liquid and red wine. Bring to a boil, reduce heat and let mixture simmer until liquid is reduced by half (about 10 minutes). Remove from heat and stir in mascarpone cheese until melted throughout.
  5. Next make FILLING: In a medium bowl, combine kale, ricotta cheese, eggs and Parmesan cheese.
  6. ASSEMBLE: Preheat oven to 350°F. Spray a 13x9-inch baking pan with cooking spray.
  7. Pour ½ cup sauce over the bottom of prepared baking pan. Layer cooked lasagna noodles to cover bottom of pan. Spread ½ filling over noodles. Sprinkle with ⅓ cheese. Cover with ⅓ sauce. Layer cooked lasagna noodles over sauce and repeat layering. Top with noodles, cover with remaining sauce and remaining mozzarella cheese. Sprinkle with parsley, if desired.
  8. BAKE: Cover lasagna with foil and bake for 45 to 50 minutes, or until cheese is bubbling. Then switch the oven to broil (or 500° if your pan isn't broil-safe), remove foil and continue cooking until the cheese is browned on top (about 5 to 10 minutes, but it can burn quickly, so keep an eye on it!) Remove from oven, let cool for 10 minutes, cut into pieces and serve!
Recipe by Alida's Kitchen at http://alidaskitchen.com/2014/02/16/mushroom-bolognese-kale-lasagna/