Description
Recipe inspired by Pinch of Yum
Ingredients
Scale
- 6–8 slices bacon, cut into small pieces
- 2 shallots, minced
- 2 carrots, diced
- 3 cloves garlic, minced
- 16oz sliced cremini mushrooms
- 2 cups roughly chopped kale
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- ½ cup dry red wine or cooking wine
- 1 jar marinara sauce
- 1 cup water
- 4 ounces cream cheese
- 6 ounces lasagna noodles
- 6–8 ounces fresh mozzarella
- parmesan cheese for topping
Instructions
- Preheat oven to 375 degrees.
- In dutch oven or large oven safe pot, cook chopped bacon until crispy. Leave bacon grease in pot.
- Reduce heat to medium and add shallots, carrots, and garlic. Cook for 4-5 minutes until carrots are starting to soften.
- Add mushrooms, stir, and let sit in the pot and cook down until mushrooms start to lose their water, about 5 minutes.
- Stir in kale, salt, pepper, basil, and oregano and stir just until kale is wilted, about 1 minute.
- Add wine, stir, and let simmer for 2-3 minutes until liquid is reduced.
- Add marinara sauce, water, and cream cheese and stir until cream cheese is melted into sauce.
- Break each lasagna noodles into 4-5 pieces and add to pot. Stir until all noodles are underneath the sauce.
- Tuck pieces of fresh mozzarella into the sauce and then end by layering the top of the pot with remaining cheese.
- Place lid on pot and place into oven. Bake for 30 minutes then remove the lid, increase the temperature to 425, and bake for another 15 minutes to melt the cheese and crisp up the top.
- Sprinkle with parmesan cheese and serve!
- Prep Time: 30 mins
- Cook Time: 45 mins