The other day I was in the mood for Italian food, but not spaghetti, fettuccine, or baked ziti. Something else….
I had one bunch of kale left over from my last Hometown Harvest bag, and thought maybe that would be tasty in a lasagna, sautéed first with some garlic and olive oil, and then added into the ricotta mixture. My vegetarian sister happened to be in town from Brooklyn (and eating with us!), so I thought she’d be a fan of the combo too.
I warmed the olive oil and minced the garlic. Then, I pulled the kale out from the fridge.
“Hmmm…this kale looks odd,” I thought.
Then, I quickly realized what I had leftover wasn’t kale at all! It was bok choy.
I decided to use it anyway.
- 12 lasagna noodles, cooked to al dente
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1-1/4 cup whole milk
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 bunch chopped fresh bok choy, spinach or kale
- 1 15-oz container of whole milk ricotta
- 1 large egg
- 1-1/2 cup shredded Italian cheese blend
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons fresh chopped basil
- 1 teaspoon dried oregano
- 1 cup marinara