Cheesy Ham & Kale Lasagna

You can never have too many Mediterranean recipes, so give Cheesy Ham & Kale Lasagnan a try. This recipe serves 8 and costs $1.2 per serving. One serving contains 487 calories, 10g of protein, and 36g of fat. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. 12 people have made this recipe and would make it again. It is brought to you by The Kitchen Magpie. A mixture of pepper, lasagna noodles, kale, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a good spoonacular score of 62%. Similar recipes include Cheesy Grits With Sautéed Ham and Kale, Kale and Mushroom Lasagna, and Kale Lasagna Diavolo.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 55 minutes

 

Ingredients:

4 cups cubed fully cooked ham

2 tablespoons flour

2½ cups sliced fresh mushrooms

3 garlic cloves, minced

3 cups heavy cream

2 cups of kale, washed, shredded with ribs removed

9 lasagna noodles (normal, NOT no boil)

1 tablespoon olive oil

1½ cup chopped onion

½ teaspoon pepper

4½ cup of Mozza cheese

Equipment:

frying pan

bowl

baking pan

Cooking instruction summary:

Soak the lasagna noodles in cold water for 15-20 minutes while you prepare everything.In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham,kale and garlic; cook 1-2 minutes longer or until garlic is tender and kale has wilted. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper.Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin).In a small bowl, combine the cheeses. Place three noodles in a greased 13-in. x 9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice.Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting.

 

Step by step:


1. Soak the lasagna noodles in cold water for 15-20 minutes while you prepare everything.In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender.

2. Add ham,kale and garlic; cook 1-2 minutes longer or until garlic is tender and kale has wilted. In a small bowl, combine the flour and cream; stir into ham mixture.

3. Add tomatoes and pepper.Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin).In a small bowl, combine the cheeses.

4. Place three noodles in a greased 13-in. x 9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice.Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted.

5. Let stand for 20 minutes before cutting.


Nutrition Information:

Quickview
816k Calories
34g Protein
60g Total Fat
33g Carbs
33% Health Score
Limit These
Calories
816k
41%

Fat
60g
94%

  Saturated Fat
35g
221%

Carbohydrates
33g
11%

  Sugar
3g
4%

Cholesterol
230mg
77%

Sodium
1092mg
48%

Get Enough Of These
Protein
34g
69%

Vitamin K
124µg
118%

Vitamin A
3623IU
72%

Phosphorus
659mg
66%

Selenium
44µg
63%

Calcium
562mg
56%

Vitamin C
37mg
45%

Vitamin B2
0.65mg
38%

Vitamin B1
0.44mg
29%

Zinc
4mg
28%

Copper
0.55mg
27%

Manganese
0.53mg
27%

Vitamin B12
1µg
25%

Vitamin B3
4mg
20%

Vitamin B6
0.39mg
19%

Potassium
587mg
17%

Magnesium
67mg
17%

Vitamin B5
1mg
16%

Iron
1mg
11%

Folate
41µg
10%

Vitamin E
1mg
10%

Fiber
1g
8%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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