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Buttery leeks, nutty kale and lots of cheese make this one lasagna that you’ll make over and over!
Preheat your oven to 375ºF. Spray a 9×5 loaf pan with nonstick spray; set aside (you really should use this size; an 8×4 will be too small and you’ll end up either overflowing or having too much sauce).
In a saucepan, melt the butter and oil together over medium low heat. Saute the leeks in the butter-oil combo for 4 minutes. Add the garlic and cook another 1-2 minutes. Sprinkle in the flour and stir to combine; let cook for another 1-2 minutes, stirring frequently until the flour has cooked out a bit. Stream in the milk while whisking until everything is combined. Sprinkle in the nutmeg, salt and pepper and whisk. Bring mixture to a slight simmer, then add the kale. Cook over medium low heat for about 3-5 minutes until the kale is wilted and the sauce is thick enough to coat a spoon. Remove from heat and get ready to build the lasagna.
To build the lasagna, add some of the sauce to the bottom of the loaf pan. Layer 2 lasagna sheets on top. Place a thin layer of tomatoes on top of that, then 1/4 of the mozzarella cheese. Next layer 1/3 of the sauce mixture, 2 more lasagna sheets, another layer of tomatoes and 1/4 cup of mozzarella. Repeat 2 more times, and sprinkle the very top with Parmesan cheese.
Cover tightly with foil and bake at 375ºF for 40 minutes. Remove the foil and bake another 5-10 minutes, until the cheese on top is golden brown. Remove from oven and let sit for 10 minutes before cutting.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!