Chef Martin Juneau gives us his fresh take on a wholesome and family-friendly lasagne.
Mozzarella Lasagne with Kale, Broccoli and Sweet Onions
1 pkg. (375 g)
Catelli® Healthy Harvest® Lasagne
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
1Cook lasagne according to package instructions. Cool in refrigerator on plate oiled with 50 mL of olive oil.
2Cut 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.
3Bring 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.
4On 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.
5Place 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.
6Grate cheese on top. Bake at 30 min at 350°F. Place on “broil" for 10 min and serve.
Chef Martin Juneau
Chef-owner of the restaurant Pastaga & Natural Wines and named Best Canadian leader in 2011 during the "Gold Medal Plates" competition, Martin Juneau is known to the general public as a judge of the reality TV cooking show "Et que ça saute!", on V télé in 2011 and 2012. His inventive cuisine, eclectic and unpretentious, is one of the most creative in the province.