Test Kitchen Tuesday: Kale Lasagna Diavolo




It’s back!

After a brief (okay, couple month) hiatus, we are back to doing our Test Kitchen Tuesdays, where I force try a new recipe on 2Chili.

The hiatus was definitely needed, but I am excited to start this back up again. Our weekly menus have fallen into a rut, so a dedicated new recipe night is just want the doctor ordered. Thankfully, our cooktop was successfully repaired on Monday. The days of trying to cook on a single hotplate are done!

On tap this week is a recipe I knew would be a risk. Liking it depends heavily on liking ricotta cheese, and my man about the house does not like ricotta cheese. But, I was hopeful I could sneak it past him because I wanted to try this recipe.

The result?

“It was fine except for the ricotta cheese. I don’t like ricotta cheese.”

Rats! I didn’t sneak it past him. But, for what it’s worth, I thought this take on lasagna was delicious! It was a little high maintenance in that it required dirtying more dishes that I generally prefer to dirty, but well worth it. One note: The recipe says it serves eight. I would highly disagree with that, unless you are serving eight children. This really only serves four adults.

Kale Lasagna Diavolo

kale_lasagna

Recipe Source: Vegetarian Times

Time Required: 15 minutes prep, 30-40 minutes to bake

2Chili’s Taster Rating (out of 5): 2

As we discussed earlier, 2Chili doesn’t like ricotta cheese. So…a recipe full of ricotta cheese was probably not the best selection! He liked the noodles and kale, though, so that’s something!

The Cook’s Taster Rating (out of 5): 4

Like “Mikey,” I am prone to like most things, and this was no exception. Perhaps a little heavy on cheese, I otherwise thought this was quite delicious and filling.

Nutrition (for 8 servings – double it if you just divide the pan into quarters):

Calories: 183, Protein: 14g, Total fat: 5g, Saturated fat: 3g, Carbs: 21g, Cholesterol: 13mg, Sodium: 450mg, Fiber: 2g, Sugars: 5g

Notes: To save dishes, I just cooked the kale in the same pot as the pasta, after the pasta was done. This worked fine! Also, I only baked it for 30 minutes, instead of the called-for 40, and this was more than plenty. 40 seemed quite excessive!

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