Kale, Basil Pesto and Zucchini Gluten Free Lasagna
Its a wonderful time of year on the farm as our greenhouses are full of green goodness! I am excited to announce that I have partnered with Italpasta for this years Gluten Free Garage (click for details) Pop Up! In honour of the upcoming event on Sunday May 26th at Artscape Wychwood Barns, I have shared with you this Italpasta Gluten Free Farm-To-Table Lasagna made with Our local Kale, Basil, fresh garlic and Ontario Zucchini. It is absolutely delicious and simple to make!
1 pkg. Italpasta GF Lasagna noodles, oven ready
2 small zucchini's, thinly sliced
260 g mozzarella, shredded
1/4 cup parmigiano reggiano, grated
4 cup Siberian or Tuscan Kale, stems removed and cut into pieces
4 cup fresh basil
1 pint cherry tomatoes
2 green garlic, roughly chopped, white & light green parts or 2 garlic cloves
1/2 cup parmigiano reggiano, grated + extra for topping
1 cup olive oil
1 tsp. sea salt
1 tsp. fresh ground pepper
Preheat oven to 400 F.
To make pesto, place all ingredients in food processor and blend until smooth, season with salt and pepper.
Divide the mozzarella and zucchini to cover 4 layers. Spread a 1/4 cup of the pesto on the bottom of a 13 x 9 baking pan. Top with layers of 3 lasagna noodles, Layer zucchini and sprinkle with mozzarella. Repeat layers until all ingredients are used up ensuring the top ends with pesto and some mozzarella. Sprinkle with parmigiano and cover with foil sprayed with cooking spray.
Bake for 30 minutes, remove foil and bake for an additional 5-6 minutes until cheese is bubbly and slightly golden
SERVINGS 6-8 | PREP & COOK TIME 1 hour.