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Kale and Mushroom Lasagna
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 10 garlic cloves, minced and divided
  • 2 tablespoons unsalted tomato paste
  • ¼ cup dry red wine
  • 1 cup chopped fresh basil
  • 3 tablespoons chopped fresh oregano
  • 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
  • 1 (14-ounce) can unsalted crushed tomatoes
  • 1 bay leaf
  • ½ teaspoon kosher salt, divided
  • 1 ounce pancetta
  • 1 pound cremini mushrooms
  • ¾ cup unsalted beef stock, divided
  • 2 tablespoons half-and-half
  • 8 cups chopped kale
  • 1 teaspoon red wine vinegar
  • Cooking spray
  • 6 uncooked no-boil lasagna noodles
  • ½ cup part-skim ricotta cheese
  • 1 ounce Parmesan cheese, grated (about ¼ cup)
  • 1 ounce part-skim mozzarella cheese, shredded (about ¼ cup)
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon black pepper
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