Lasagna with Heirloom Tomatoes, Spinach and Kale

  • Servings: 8

Ingredients:






Extra Virgin olive oil






8

ounce

package

of

mushrooms
,

roughly

chopped





1

small

onion
,
chopped

small





4

garlic

cloves
, minced





5

ounce

package

of

baby spinach






5

ounce

package

of
baby
kale

OR



one


bunch

of

kale
, stems removed

and


roughly

chopped






4

cups

of
store bough
or
home made
marinara sauce






3

cups

ricotta cheese






1/2

cup


grated
Parmesan cheese






1

egg
, lightly beaten





1/2

cup

of
fresh
Italian parsley
,
chopped
fine





1/2

cup
fresh
basil
,
chopped
fine





8

ounces

of
fresh mozzerella
cheese
,
drained
, patted dry
and
thinly
sliced





2

cups

of

grated
mozzerella
cheese







4
-

5

(depending on size) assorted heirloom
tomatoes
,
sliced





8

ounces

of
fresh
lasagna noodles
(if using dried
pasta
, par
-
boil first)






Kosher salt


and
fresh
ground



pepper