"When it's time for a little comfort, behold the lasagna. A bubbling deep-dish lasagna may not solve the world's problems, but it's guaranteed to bring soothing warmth to your dinner table. During the winter, the instinct is to layer up - in clothing, in bedding and, in this case, with a hefty pasta dish. This lasagna fills the brief: It's a stacked creation, layered with pasta sheets and sturdy kale leaves, smothered in a rich and meaty tomato sauce, oozing ricotta and gratineed piquant cheese."
"This recipe calls for uncooked lasagna sheets, which removes the extra step of precooking the pasta. Using all the sauce and then covering the dish with foil will create the steam needed to cook the lasagna sheets. If you prefer a vegetarian recipe, the sauce can be made without the meat. Note that the kale can be omitted - but think twice before doing so. It adds another layer of color, texture and nutrients to this moreish meal."
This three-cheese lasagna layers uncooked lasagna sheets with torn Tuscan kale, ricotta mixed with egg and cream, fresh mozzarella ciliegine, and grated Parmigiano-Reggiano. A rich meat sauce is made from ground beef, onion, garlic, oregano, crushed red pepper, tomato paste, crushed Italian plum tomatoes, balsamic vinegar, and seasoning; the sauce can be made without meat for a vegetarian version. Assembling with abundant sauce and covering with foil generates steam to cook the uncooked pasta sheets. The recipe yields one 8-by-10-inch lasagna, with 40 minutes active time and two hours total time.
Read at The Mercury News
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