Potato, Kale, & Ravioli Lasagna

Potato, Kale, & Ravioli Lasagna





​Prep Time: 30 Min
Cook Time: 1 Hour 25 Min (Approx)

Yields: 5 + Servings

WHAT YOU NEED

• 4 Large Russet Potatoes
• 1 Lb. Kale, chopped
• 1 1/2 C Pizza Mozzarella, shredded
• 600g Fresh Ravioli, uncooked
• 1 Large Yellow Onion, diced
• ​1/4 C Panko Breadcrumbs
  

BECHAMEL

• 1/4 C + 2 Tbsp. Unsalted Butter
• 5 Tbsp. AP Flour
• 3 3/4 C 2% Milk
• 3/4 C Grana Padano, shredded
  
• 1/2 Tsp. Ground Nutmeg
• 1 1/4 Tsp. Sea Salt
• 3 Large Egg Yolks

GREMOLATA

• 2 Green Onions, thinly sliced
• 1/4 C Fresh Parsley, chopped
• 1 Lemon, zest (optional squeeze of juice for fresh flavour)
• 1 clove Garlic, grated
• ​EVOO
  

DIRECTIONS

• Preheat the oven to 425 F
• Scrub and slice the potatoes on a mandolin to approximately 1/4 " thick. Place the sliced potatoes on parchment lined baking sheets (it's ok if they gently overlap) and drizzle them with EVOO. Season them with sea salt, cracked pepper, pepper flakes, & dried oregano. Bake the potatoes for 15 minutes. Remove them and flip them. Season them again with sea salt, pepper, and dried oregano, and return them to the oven for another 7 - 10 minutes until golden around the edges and fully cooked. Remove and set on to wire cooling racks.
• In a large frying pan, heat 2 Tbsp. EVOO on just about medium heat. Add the onions, some pepper flakes, and a good pinch of sea salt. Stir and cook for 5 minutes before adding in the kale and another generous pinch of sea salt. Cover and let the kale cook until wilted. Remove from heat.

• BECHAMEL - Heat the butter in a medium sized sauce pot set to medium heat. Once melted, fold in the flour and continue to stir and cook for about 2 minutes. Slowly pour in the milk, whisking vigorously as you continue to add more milk until fully incorporated. Let the béchamel come to a boil. Once boiled, reduce the heat slightly and stir in the sea salt & nutmeg. let that simmer for about 6 - 8 minutes until nice and thick. Remove from heat to cool slightly before stirring in the egg yolks and grana padano cheese.
• Reduce oven temperature to 350 F
• Start by spraying the inside of a round, 3 - 3 1/2 qt. baking dish with cooking spray. Start by adding a layer of sliced potatoes, gently overlapping them around the dish until you end up in the middle. Next, spoon 1/3 of the sautéed kale & onions over the potatoes. Next, a layer of raviolis using the same circular pattern as the potatoes, meeting in the middle. Pour 1/4 of the béchamel sauce over the entire dish and sprinkle with 1/4 of the mozzarella. Build another 2 layers of potatoes, kale, raviolis, sauce, and mozz. Finish with what's left of the sliced potatoes followed by the remaining béchamel.
• Toss the remaining mozzarella cheese with the panko crumbs, some sea salt, and dried oregano. Sprinkle this over the entire dish.
• Bake 45 minutes until golden brown. Set onto a wire cooling rack to cool for 10 minutes minimum before slicing and serving.
• While the lasagna bakes, toss the gremolata together in a small bowl. I like to add a splash of EVOO & lemon juice but those are optional. Toss the green uns, parsley, lemon zest, and garlic together.
• Serve a slice and spoon over some of the fresh gremolata. ENJOY!

HAPPY VEG