Featured Ingredient: Lasagna Noodles
Who says lasagna has to be flat? On page 64 of my new cookbook there is recipe for tomato sauce soaked spinach lasagna rounds. I’m very happy how that recipe came together and have been meaning to experiment with other flavor combinations for some time.
This week, I finally got around to rustling up another batch of muffin tin lasagna, and I think it’s a close contest to which one I like most: The cookbook more traditional tomato sauce version or the one below that is infused with a roasted red pepper and sun-dried tomato sauce. I still have a bunch of frozen kale in the freezer so I swapped out the spinach for this green giant. From my previous olive oil muffin post, I had some left over chipotle peppers so I thought they would make a nice fiery addition, but you could omit or add another hot component such as cayenne or red chili flakes.
You’ll want to break out the jumbo sized muffin tin for this recipe as it allows for a more substantial main course. Six lasagna rounds should serve 4 to 6. Serve with a big salad for a more complete meal.
1 cup sliced roasted red pepper
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons minced canned chipotle pepper in adobo sauce (optional)
1 teaspoon dried thyme or oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chopped kale
9 whole wheat lasagna noodles
1 1/2 cups reduced fat ricotta cheese
1 cup shredded mozzarella cheese
Parmesan for garnish (optional)
Place sun-dried tomatoes in a bowl and cover with warm water until softened. Add sun-dried tomatoes, 1/2 cup of the soaking liquid, roasted red pepper, olive oil, red wine vinegar, chipotle, thyme, salt and pepper to a blender or food processor container and blend until smooth. Set aside.
Preheat oven to
Steam kale until tender, but not mushy.
Divide half of the red pepper sauce between 6 greased jumbo sized muffin cups. In a large pot of boiling water prepare noodles according to package directions, making sure to leave them al dente. Depending on the size of your pot, you may need to do this in batches. Place cooked noodles on a flat work surface and spread an equal amount of ricotta cheese over the surface of each. Top ricotta with kale and tightly roll the noodles. Slice each roll in half along its width and stuff three halves into each of 6 jumbo sized muffin cups with the cut sides up. Top with mozzarella and the remaining sauce.
Bake for 20 minutes and then let cool several minutes before unmolding. As they cool, the lasagna rolls will meld together. To unmold, run a butter knife around the edges, place a flat object such as a cutting board on top of the tin and turn upside down. Spoon any sauce left in the muffin cups over top. Serve with grated parmesan on top.
- Make these gluten-free by using brown rice lasagna noodles
- Replace kale with Swiss chard or spinach