Preheat oven to 375 degrees Farenheit. Grease a 9 x 13 inch baking pan with olive oil.
Heat the 1 T. of olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil. Add the vegetables and saute until tender, for 5 to 8 minutes more. Set aside.
Whisk the salt and the egg into the ricotta cheese and stir in the chopped kale.
Pour approximately ½ C. of the tomato sauce in the bottom of the prepared baking pan.
Top with four lasagna noodles, ½ C. of the ricotta mixture, half of the vegetables, and ¾ C. of sauce. Repeat for another layer. Top the pan with the remaining noodles, remaining sauce, and mozzarella cheese.
Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes more, or until the cheese on top is bubbly.
Walnut-Crusted Spinach and Feta Pie
Prep Time: 15 minutes
Yield: 6 serving
Cook Time: 30 minutes
1 pound fresh or frozen spinach
6 large eggs
½ C. plain yogurt
½ C. pasteurized feta or goat cheese, crumbledk
2 garlic cloves, minced
1 t. dried oregano
½ t. ground cinnamon
¼ C. panko or bread crumbs
3 T. ground walnuts
½ t. olive oil
Place all the ingredients into a blender.
Place the spinach in a large pot with ¼ C. of water. Cook over medium heat until wilted and most of the water is evaporated. Remove from the heat, let cool, and squeeze the remaining liquid from the leaves. Transfer to a food processor and chop into small pieces. Transfer to a large bowl.
Add the eggs, yogurt, cheese, garlic, oregano, and cinnamon and stir to combine.
In a small bowl, combine the panko (or bread crumbs) and chopped walnuts. Coat a 9-inch pie plate or baking dish with the olive oil. Press the walnut mixture into an even layer on the bottom of the pan.
Pour the spinach mixture evenly over the walnut crust. Bake for 30 to 40 minutes.
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