ESCAROLE, KALE, WHITE BEAN, AND TOMATO LASAGNA

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Escarole, Kale, White Bean, and Tomato Lasagna image

To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after removing them from the saute pan.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Number Of Ingredients 11

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 1/4 pounds cremini mushrooms, trimmed and sliced
7 cloves garlic
Coarse salt
1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped
1 large head escarole (1 to 1 1/2 pounds), trimmed and roughly chopped
2 cans (15 ounces each) cannellini beans, 1/4 cup bean liquid reserved and beans drained
1 1/2 teaspoons chopped fresh oregano
1 can (28 ounces) whole plum tomatoes, drained
1/2 teaspoon red-pepper flakes
6 ounces Parmesan cheese, grated (2 3/4 cup)

Steps:

  • Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
  • Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
  • Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
  • Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
  • Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
  • Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 279 g, Cholesterol 16 g, Fat 9 g, Fiber 12 g, Protein 19 g, SaturatedFat 4 g, Sodium 645 g

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