Kale, Mushroom, Ricotta Casserole

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Well you can probably guess: I had kale, mushrooms, and ricotta in my fridge, and when I googled them I came up with this recipe from Oh My Veggies. I found the end of a bag of GF pasta in the cupboard, a desiccated lemon-half in the fridge, and I was good to go!

– Make the pasta, according to directions
– Put butter in a pan and sauté:
— Onions
— Garlic
— Mushrooms
— Kale (once the others are soft, of course)

– Put the veggies with the pasta and mix in a bunch of ricotta, lemon zest, salt, and pepper
– Also mix in Parmesan or some other stronger-flavored cheese if you have it – I didn’t, and I think it would have been a nice addition, but it was ok as was

– Put all of it in a casserole dish
– Top it all with more Parmesan – if you have it – or almond meal if you don’t (got this idea from the eggplant lasagne and it totally works!)
– Bake at 350*f for ~30 minutes

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