Kale and Smoked Provola Cheese Lasagna

Name: Kale and Smoked Provola Cheese Lasagna
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: Serves 4-6 people (24x24 cm baking dish)
Cuisine: Italian
Ingredients: 250 g precooked lasagna sheets; 500 g zucchini; 400 g kale (Tuscan kale), already cooked; 500 g smoked provola or scamorza-style cheese; 500 ml ready-made béchamel sauce; 150 g Parmesan-style cheese; A pinch of nutmeg and black pepper; Extra virgin olive oil for brushing the zucchini.

Slice of baked, gratinéed lasagna with creamy layers of béchamel and lacinato kale for Kale Lasagna

How do you make kale (Tuscan kale) and smoked provola lasagna?

Prepare the kale and béchamel ahead of time. Grill the zucchini slices and cut the provola. In a baking dish, alternate layers of béchamel sauce, lasagna sheets, kale, provola, and grilled zucchini. Repeat the process 3 or 4 times. Finish with a layer of béchamel and plenty of Parmesan cheese. Bake at 180°C for 30-40 minutes until golden, then let rest before serving.

Times

Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Rest time: 10 min

Nutrition

Calories: 626 kcal
Protein: 30 g
Fat: 36 g
Carbohydrates: 47 g

Cuisine: Italian
Diet: Vegetarian

Exquisite and simple, a perfect and flavorful pairing. Ideal for a special lunch with loved ones or guests when we want to delight them with an exceptional dish.

Servings: Serves 4-6 people (24x24 cm baking dish)

Ingredients

250 g precooked lasagna sheets
500 g zucchini
400 g kale (Tuscan kale), already cooked
500 g smoked provola or scamorza-style cheese
500 ml ready-made béchamel sauce
150 g Parmesan-style cheese
A pinch of nutmeg and black pepper
Extra virgin olive oil for brushing the zucchini.

Instructions

To cook the kale (Tuscan kale), you can see our kale pesto recipe. For this recipe, the kale and béchamel sauce should be prepared ahead of time and cold. Start by preparing both according to our recipes and set aside. Wash and slice the zucchini. Grill them with a pinch of salt, brushed with extra virgin olive oil and sprinkled with oregano, on both sides. Repeat until all the zucchini is cooked. Set aside to cool.
Cut the provola cheese into thin slices.
In the baking dish, spread about 4 tablespoons of béchamel sauce over the bottom so it is well covered.
Add a layer of lasagna sheets and, on top of it, a layer of kale.
Add a layer of provola-style cheese.
Add a layer of béchamel.
Add a layer of zucchini, then béchamel and provola.
Add another layer of lasagna sheets.
Sprinkle with Parmesan.
Repeat 3 or 4 times until all the ingredients are used. The final layer should be béchamel with one last generous sprinkle of Parmesan. Bake for 30-40 minutes at 180°C (350°F). When the top is golden brown, remove from the oven, let rest for 10 minutes, and serve with a fresh salad.