Kale Lasagna!

Pic by Franzi.

A winter recipe with an Italian vibe: Kale lasagna with tomato sauce!

Recipe: Serves 3-4.

Ingredients:

1 kg kale (washed and cut into slices), 2 onions (minced), 1 smashed garlic clove, 4 TSps olive oil, 2 TblSps butter, lasagna plates (I used gluten-free), 100 g grated cheese, 2 tins minced tomatoes, 1 TblSp soy sauce (I used gluten-free), salt, nutmeg, pepper, 2 TSps oregano, 1 TblSp corn starch, 125 ml vegetable stock.

Preparation:

Melt the butter in a (very) big pot. Add 1 minced onion and the garlic for app. 3 minutes and then add (step by step) the kale slices (this will take some time). Roast for 3 more minutes, then add vegetable stock. Close the pot with a lid and let it cook for 30 minutes, then season with pepper, soy sauce and nutmeg.

Meanwhile prepare the tomato sauce: Heat the olive oil and add the other minced onion for app. 3 minutes. Sprinkle with corn starch and roast for another minute. Add minced tomatoes. Season with oregano, salt and pepper. Cook for 5 minutes.

Grease a casserole. Start with a layer of kale, top with lasagna plates, followed by tomato sauce. Add some grated cheese and start again with another layer of kale – then lasagna plates, tomato sauce, grated cheese…

Finnish with tomato sauce and top with some more grated cheese. Bake in the preheated oven for app. 45 minutes at 175 °C.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Dreaming About … Just Baking!

Upper Row: Sweet Potato Casserole (The Domestic Front)Garden Keeper’s Pie (The First Mess)Vegetarian Lasagna (Food52).
Lower row: Pear Rosemary Danish (Food52)Stuffed Sweet Potatoes (Averie Cooks)Tomato Cobbler (a little saffron).

This is the last part of my little Dreaming About Baking series. Just a few more recipes I found and am lusting about trying out. At the weekend I will be back in my old flat in Osnabrück (with an oven). Now I simply have to decide which one of all this delicious sounding dishes I will prepare first ;).

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Pumpkin Time 2014!

Upper Row: Butternut Squash & Sage LasagnaButternut Squash PastaPeanut Butter & Banana Pumpkin Smoothie.
Lower Row: Pumpkin Smore Doughnut MuffinsPumpkin Ice-Cream PiePumpkin Pancakes.

The pumpkin time 2014 has already started. Have fun with these 6 new recipes I found around the web. For some of them you need canned pumpkin puree: HERE is a recipe for all my European readers who may have difficulties to find this in their supermarkets 🙂

Enjoy!

 Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Mmmh… Pumpkin Lasagna!

Pic by Franzi.

When I wrote about groups and clubs last Monday, I also told you how much I appreciate them. – And that’s one of the many reasons I recently founded a new cooking group. It took a while to organize everything, but we finally met at the start of this week and cooked our first meal together. The main dish was a pumpkin lasagna – and the picture above should be enough to convince you of the success of this evening. We used THIS recipe to prepare the lasagna, but since I have my own and many times  repeated, well proofed, recipe, I will offer you my variation as well. If you ask me, this fall is allowed to go on forever. – With so many pumpkin classics that are still on my to-do list for this season: Pumpkin Bread, Pumpkin Onion Tart, Roasted Pumpkin….

Recipe:

Ingredients: Serves 4.

1,5 kg Hokkaido pumpkin (diced), 2 onions (diced), 5 tomatoes (diced), app. 200 ml whipping cream, basil, pepper, salt, 200 g grated cheese, bechamel sauce (50 g butter, 50 g flour, 750 ml milk), lasagna sheets, 2 packs mozzarella, oil.

Preparation:

Sweat the pumpkin, the onions and the tomatoes in some oil. Add some cream and season with salt, pepper and basil.

Prepare the bechamel sauce: Melt the Butter,  stir in the flour. Add gradually the milk to the roux, until the sauce reaches the aspired consistency. Season with salt and pepper.

In a large casserole, put first some bechamel sauce, then one lasagna sheet, then some pumpkin mixture, then some grated cheese, then one lasagna sheet, then again some bechamel, some pumpkin mixture, some grated cheese… and so on. Finish with a lasagna plate with bechamel sauce and top with mozzarella slices.

Recipe for PRINT.

 Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!