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Mozzarella Lasagne with Kale, Broccoli and Sweet Onions

Chef Martin Juneau gives us his fresh take on a wholesome and family-friendly lasagne.
Vegetarian
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Prep time
icon-clock-125 Min
Cook time
icon-cooking-140 Min
Serves
icon-servings-14
Mozzarella Lasagne with Kale, Broccoli and Sweet Onions
Catelli Whole Grains Lasagne

Ingredients

  • 1 pkg. (375 g)Catelli® Healthy Harvest® Lasagne
  • 1 broccoli
  • 1 pack kale, cleaned and plucked (without stems)
  • 3 big onions "Vidalia" style, sliced
  • 1/4 cup (60 mL) granulated sugar
  • 1 1/2 cup (375 mL) ricotta
  • 200 mL olive oil
  • 200 g mozzarella cheese
  • 100 mL cream
  • Salt and pepper to taste

Cooking Steps

Step 1

Cook lasagne according to package instructions. Cool in refrigerator on plate oiled with 50 mL of olive oil.

Step 2

Cut up broccoli into florets and place in 50 mL of olive oil on a pan in the oven at 350°F. Add salt and pepper. Roast until tender (about 15 min). Keep cool in the refrigerator.

Step 3

Bring 100 mL of water to boil in large pan; add salt/pepper, kale and 50 mL of olive oil. Cook until tender and set aside in refrigerator.

Step 4

On high heat, cook 3 sliced onions in 50 mL of olive oil, sugar, salt and pepper. Cook until onion is translucent. Add cream and remove from burner.

Step 5

Place 2 or 3 lasagne sheets on baking dish. Add a third of the vegetables and 1/2 cup (125 mL) of ricotta cheese (well spread). Repeat for rest of lasagne sheets.

Step 6

Grate cheese on top. Bake at 30 min at 350°F. Place on “broil” for 10 min and serve.