Mock Lasagna
Mock Lasagna takes roughly 45 minutes from beginning to end. One portion of this dish contains approximately 8g of protein, 14g of fat, and a total of 186 calories. For $1.12 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. Only a few people really liked this Mediterranean dish. It is a good option if you're following a gluten free and primal diet. 9 people have tried and liked this recipe. This recipe from Jans Sushi Bar requires beet greens, sweet potato, swiss chard, and parmigiano reggiano cheese. Overall, this recipe earns a good spoonacular score of 65%. Users who liked this recipe also liked Mock Lasagna {Cookbook of the Month }, Low-Carb Mock Lasagna Spaghetti Squash Casserole (Gluten-Free), and Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna).
Servings: 6
Ingredients:
1 bunch beet greens, removed from stems and torn into pieces
3 cloves garlic, finely minced
3 tablespoons olive oil
1/2 large onion, thinly sliced
2 ounces freshly grated Parmigiano-Reggiano cheese
1 ounce prosciutto, thinly sliced, diced in 1/2-inch pieces
4 ounces ricotta salata, crumbled
salt and freshly-ground black pepper
1 large Japanese sweet potato, thinly sliced
1 bunch Swiss chard, removed from stems and torn into pieces
Equipment:
oven
dutch oven
frying pan
Cooking instruction summary:
Preheat oven to 350 F.Heat the olive oil over medium heat in a wide, shallow enameled Dutch oven or large, oven-safe skillet. Cook the prosciutto, stirring frequently, until it begins to turn crispy, about 4 or 5 minutes. Reduce the heat to medium low and add the onion; cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the garlic and cook for another minute.Add the greens to the pan with the prosciutto/onion mixture; toss to combine. Reduce the heat to low and cover, leaving the lid slightly ajar. Cook, stirring occasionally, until the greens are wilted and reduced by at least half. Season lightly with freshly ground black pepper; stir in the ricotta salata and remove from heat.Layer the potato, slightly overlapping the slices on top of the greens; sprinkle with salt and pepper. Spread the Sausage and Red Pepper Tomato Sauce evenly over the potato slices. Cover and bake until the potato is tender, about 20 minutes.Uncover the dish and scatter the Parmigiano-Reggiano over the surface. Return to the oven and bake for an additional 5 minutes to allow the cheese to slightly melt. Allow the dish to rest for 5 minutes before serving.Nutrition (per serving): 474 calories, 34.6g total fat, 82.3mg cholesterol, 1171.2mg sodium, 1091.9mg potassium, 19.8g carbohydrates, 5g fiber, 8g sugar, 22.8g protein
Step by step:
1. Preheat oven to 350 F.
2. Heat the olive oil over medium heat in a wide, shallow enameled Dutch oven or large, oven-safe skillet. Cook the prosciutto, stirring frequently, until it begins to turn crispy, about 4 or 5 minutes. Reduce the heat to medium low and add the onion; cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the greens to the pan with the prosciutto/onion mixture; toss to combine. Reduce the heat to low and cover, leaving the lid slightly ajar. Cook, stirring occasionally, until the greens are wilted and reduced by at least half. Season lightly with freshly ground black pepper; stir in the ricotta salata and remove from heat.Layer the potato, slightly overlapping the slices on top of the greens; sprinkle with salt and pepper.
4. Spread the Sausage and Red Pepper Tomato Sauce evenly over the potato slices. Cover and bake until the potato is tender, about 20 minutes.Uncover the dish and scatter the Parmigiano-Reggiano over the surface. Return to the oven and bake for an additional 5 minutes to allow the cheese to slightly melt. Allow the dish to rest for 5 minutes before serving.Nutrition (per serving): 474 calories, 34.6g total fat, 82.3mg cholesterol, 1171.2mg sodium, 1091.9mg potassium, 19.8g carbohydrates, 5g fiber, 8g sugar, 22.8g protein
Nutrition Information:
covered percent of daily need
