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.
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