We have had a bumper crop of kale this season so I have been looking for all kinds of ways to prepare it so that we don’t get tired of this wonderful vegetable. Kale lasagna sounded like the perfect dish for Sunday dinner since at the beginning of last week I used the last of the pumpkin from last season and some early beets from this season to make our favorite marinara sauce. You will find that this recipe trims a lot of the fat out of a traditional lasagna, lightens the dish for a summer meal, and adds a lot of flavor and nutrients.
- 1 cup dry polenta
- 3 cups lightly salted water
- 3 1/2 tbsp extra virgin olive oil
- 1 cup marinara sauce
- 6 tablespoons nutritional yeast
- 1 small yellow onion, chopped finely
- 5 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1 small carrot, diced
- 6 cups kale, shredded (about 1 bunch)
- 1/4 cup pitted kalamata olive, chopped finely
- 1 1/4 cups feta cheese, mashed with fork
- First make the polenta by bringing 3 cups water, small amount of salt and 1 1/2 tablespoons of olive oil to a boil and gently whisking in polenta, stirring until thick and creamy. This should take about 10 -15 minutes.
- Stir 3 tablespoons of nutritional yeast into the polenta.
- Prepare a baking dish by lining it with parchment paper, then carefully pour the cooked polenta into the baking dish. Ideally, you would do two smaller ones of the same size but I did one large one that I cut into two pieces later. Try to make sure the polenta is evenly distributed, let cool for a few minutes then move it to the refrigerator for about an hour until completely cooled and firm.
- Preheat oven to 375°F.
- In a large pan, heat 2 tablespoons of olive oil over medium-high flame. Sauté onions and rosemary until the onions begin to brown.
- Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes.
- Add kale and sauté until tender, then remove pan from heat.
- Grease the bottom and sides of a 8×8-inch baking dish. Place half of the cooled polenta sheets into the bottom of the pan.
- Mix 3 tablespoons of nutritional yeast into the marinara sauce.
- Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly.
- Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture.
- Place the remaining polenta slice on tops of the mixture.
- Spread remaining 1/2 cup of marinara sauce.
- Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges.
- Allow to sit for 5-10 minutes before slicing and serving with a nice green salad.