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How to get Seasonal ingredients and delicious recipes delivered directly to your door, by Martha Stewart

Red Pepper Pesto Lasagna with Creamy Parmesan Kale Salad

Kale is a dark leafy green, full of good for your vitamins and minerals.
Kale is delicious steamed, sautéed, roasted, and eaten raw—massaging
kale when tossing with dressing helps to make kale salads more tender.

Course Main Course
Keyword lasagna
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 persons

Ingredients

  • tomato paste
  • Parmesan
  • sour cream
  • garlic
  • Tuscan kale
  • fresh basil
  • red pepper pesto
  • ricotta
  • mozzarella
  • lasagna sheets

Instructions

  1. 1. Prep ingredients

    Preheat oven to 450ºF with rack in center. Peel and finely chop 1 teaspoon garlic. Finely grate Parmesan on small holes of a box grater, and coarsely grate mozzarella on large holes, keeping cheeses separate. Cut 3 lasagna sheets in half lengthwise, then in half crosswise to make 12 pieces total (save rest for own use).

  2. 2. Make filling & prep sauce

    In a medium bowl, combine all of the ricotta, half of the Parmesan, half of the mozzarella, 1 teaspoon salt, and a few grinds pepper. Separate basil leaves; discard stems. Reserve a few whole leaves for step 6, then stack remaining, roll and finely chop. In a medium bowl, combine pesto, 2 tablespoons of the tomato paste, and 1 cup water.

  3. 3. Cook tomato sauce

    Heat 1 tablespoon oil in a medium skillet over medium-high. Add ¾ teaspoon garlic, and cook until fragrant, 30 seconds. Add pesto mixture and chopped basil. Bring to a boil. Reduce heat to low. Cook until reduced to 1¼ cups, 3–4 minutes (sauce will be thin). Season with salt and pepper to taste. Pour sauce into a liquid measuring cup or medium bowl.

  4. 4. Assemble lasagna

    Spread ¼ cup sauce into bottom of same skillet. Top with 4 pieces of cut lasagna noodles, covering just the bottom and 1-inch up the sides. Top pasta with another ¼ cup sauce, then top with half of the ricotta mixture. Repeat with 4 more pieces of cut lasagna, ¼ cup sauce, and remaining filling.

  5. 5. Bake lasagna

    Top with last 4 pieces of cut lasagna and remaining sauce. Sprinkle remaining mozzarella on top and bake until lasagna is tender and sauce is nearly absorbed, 15–20 minutes. Let sit 5 minutes before serving. The pasta will absorb extra liquid as it sits.

  6. 6. Make salad & serve

    Meanwhile, strip kale leaves from stems; discard stems. Stack leaves and cut into 1-inch thick strips. In a medium bowl, whisk sour cream, 1 tablespoon vinegar, 1 tablespoon oil and remaining garlic. Season with salt and pepper to taste. Add kale and remaining Parmesan. Toss to combine. Garnish lasagna with basil leaves and serve alongside salad. Enjoy!