INGREDIENTS:
12 oz box brown rice lasagna noodles
2 tablespoons coconut oil or butter
8-10 medium mushrooms, sliced
1 onion, diced
2 large celery stalks, diced
1 T garlic, crushed
2 c fresh kale, steamed (nettles or spinach will also work)
500 ml 2% cottage cheese
100 g fresh parmesan cheese, grated
1 t salt
0.25 cup basil pesto
1 t ground black pepper
1 egg
200 g mozzarella cheese, grated
200 g cheddar cheese, grated
675 ml jar marinara sauce
DIRECTIONS:
- Preheat oven to 375 degrees F.
- Cook lasagna noodles according to package instructions, using lower end of cooking time, rinse in cool water, set aside.
- In a large pan saute mushrooms, onions, celery, and garlic in coconut oil until onions and celery are tender. Add pesto and saute briefly till garlic is no longer raw. Drain excess liquid and cool.
- De-stem and wash greens. Steam greens in the top of double boiler over boiling water till tender and slightly wilted. Chop finely in a food processor.
- In a large bowl mix cottage cheese, greens, salt, pepper, and egg. Add cooled mushroom mixture and greens, mix gently.
- In a separate bowl combine all the cheese.
- Lay out lasagna noodles to cover bottom of a 9×13 inch baking dish. Spread one third of the cottage cheese/spinach mixture over noodles. Spread 1/3 marinara sauce over cheese. Sprinkle 1/3 cheese. Repeat layering 2 times, but leave cheese off the top and set aside.
- Cover dish with aluminum foil and bake in a preheated oven for 50 minutes. Uncover, sprinkle remaining cheese, and bake additional 10 minutes till lightly brown on top. Cool 10 minutes before serving.
Plum Hill 