John Myers
Kale Lasagna
The perfect kale lasagna recipe with a picture and simple step-by-step instructions.
- 1,5 kg Kale fresh
- 200 g Lard / fat
- Salt
- Pepper
- 300 g Kabanossi
- Lasagne sheets without pre-cooking
- Grated Gouda
- 0,5 liter Milk
- 2,5 tbsp Food starch
- 200 g Butter
- Clean the kale, chop it up and cook it with a little water and the lard until soft. Top up boiled water. Then season.
- Dice the kabanossi and fry them in the pan without fat. Put aside.
- Bechamel sauce: Mix the 3 ingredients below and make a smooth mass.
- Grease a baking dish and alternately layer the various components in it. Make sure that the pasta plates are “damp”. Sprinkle with the cheese.
- Bake in a preheated oven at 180 * C for 35 to 40 minutes.
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