Kale, Manchego, and Chorizo Lasagna
Kale, Manchego, and Chorizo Lasagna is filled with layers of tomato sauce, ricotta cheese, Spanish chorizo, Manchego cheese, kale, and Bechamel sauce. It’s a nice change from traditional meat and cheese lasagna. You’ll notice that this lasagna doesn’t contain any mozzarella cheese, so it’s a little lighter than most lasagnas. If you want a mini lasagna, just cut all the ingredients in half and bake it in a smaller pan.
The Equipment You’ll Need
- A Baking Dish- Use a 13 by 9 baking dish for this recipe.
The Ingredients You’ll Need for Kale, Manchego, and Chorizo Lasagna
- Tomato Puree- I like Pomi brand tomatoes because they’re less acidic than canned tomatoes. They come in a box and you can find them in with the tomatoes in the market.
- Chicken Stock- I always make my own. See the recipe below.
- Chorizo- Be sure to use the precooked Spanish chorizo. I like the Niman Ranch brand.
- Fresh Ricotta Cheese- I find fresh ricotta cheese much tastier than supermarket ricotta. You can find it an Italian market.
- Manchego Cheese- If you can’t find this, just use Parmesan.
How I Made My Lasagna
- First, I made the tomato sauce.
- Next, I defrosted my kale. I did this by cooking it in the microwave for a few minutes. Then, I put it in a dish cloth and squeezed all the water out of the kale.
- Then, to the kale I added the chorizo, ricotta, onion, eggs, and Manchego cheese.
- Next, I made the Bechamel sauce. This is very easy to make. I heated my milk in the microwave, and then made sure to stir the sauce constantly until it boiled.
- Finally, I layered the lasagna and baked it off.
One of the great things about this Kale, Manchego, and Chorizo Lasagna is that it can be made ahead of time. I baked it early in the day, and then warmed up portions in the microwave. If you love lasagna, you need to try this Spanish twist on classic lasagna.
Kale, Manchego, and Chorizo Lasagna
Layers of kale, Manchego and ricotta cheeses, chorizo, noodles, tomato sauce, and Bechamel sauce.
Ingredients
- 2 cup minced onion
- 1 tbsp. minced garlic
- 1 tbsp. extra virgin olive oil
- 26 ounces Pomi strained tomatoes
- 6 ounces tomato paste
- 1 cup chicken stock
- 2 tbsp. fresh thyme
- 1 tsp. sugar
- ½ tsp. red pepper flakes
- 2 bay leaves
- ½ tsp. kosher salt
- 16 oz. frozen kale
- 6 tbsp. butter
- 12 ounces sliced Spanish chorizo
- 16 ounces fresh ricotta cheese
- 2 eggs
- 1½ cups grated Manchego cheese
- 12 long dried lasagna noodles
- 4 tbsp. all purpose flour
- 2½ cups warm whole milk
- ¼ tsp. black pepper
- ⅛ tsp. grated nutmeg
Instructions
- Begin by preparing the tomato sauce: In a Dutch oven over low heat, cook one cup of the onions and the garlic in the olive oil, until the onion is soft, about five minutes.
- Add the strained tomatoes, tomato paste, chicken stock, one tablespoon of the thyme, the sugar, a quarter teaspoon of the red pepper flakes, bay leaves, and a quarter teaspoon of the kosher salt.
- Defrost the kale and squeeze out all of the moisture. In a large skillet heat two tablespoons of the butter, and cook the rest of the onions, until they're softened, about five minutes. Add the chorizo and cook two minutes. Then add the kale and cook for two minutes. Remove everything to a bowl.
- To the bowl, add the ricotta, eggs, and a half cup of Manchego cheese.
- Heat the oven to 350 degrees. Cook the lasagna noodles, according to the package directions.
- Make the bechamel sauce: In a three quart saucepan, melt 4 tablespoons of the butter on medium heat. Add the flour, and cook two minutes. Add the warm milk, stirring until it boils. Take it off the heat and add one tablespoon of the thyme, the nutmeg, and a quarter teaspoon each of the salt and pepper.
- In a 13 by 9 baking dish, lay down four lasagna noodles. Top with a third of the kale mixture, then a third of the tomato sauce, then a third of the bechamel, and then a third of the Manchego cheese. Repeat two more times. Sprinkle two tablespoons of chopped butter on the top. Bake thirty minutes, and then top with more thyme and red pepper flakes.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
