Kale lasagna

Ingredients for 6 servings:

• 1 kg kale, cleaned, washed, blanched
• 2 onions
• 2 cloves garlic
• 2 can/n tomatoes, (pizza tomatoes)
• 2 tbsp butter
• 125 ml vegetable stock
• 4 tsp olive oil
• 1 tbsp flour
• 250 g lasagna sheet(s)
• 100 g Emmental cheese, grated
• 2 tsp oregano
• 1 tsp basil
• salt and pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Peel and finely dice the onions and garlic cloves. Melt the butter in a saucepan and sauté half of the diced onions and garlic for about 3 minutes. Add the kale and sauté for about 3 minutes. Pour in the vegetable stock, cover, and simmer the kale for about 30 minutes. Meanwhile, heat the olive oil in a saucepan and sauté the remaining diced onions and garlic until translucent. Dust with flour and sauté briefly. Add the pizza tomatoes and season with oregano and basil. Simmer the sauce for about 5 minutes and season with salt and pepper. Drain the kale, let it drain, and season with pepper and nutmeg. Preheat the oven to 175°C (fan oven). In a greased baking dish, layer some kale, then some lasagna sheets, then some tomato sauce, and repeat until all the ingredients are used up. The last layer should be tomato sauce. Sprinkle the cheese over the top and bake the lasagna in the preheated oven on the middle rack for about 45 minutes.