Escarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace

Escarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace

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Prep time:  50 minutes, plus 40 minutes cooking time

Serves 8


  • 1 tablespoon extra-virgin olive oil
  • 1 pound cremini mushrooms, trimmed and sliced
  • 7 cloves garlic, diced
  • kosher salt and ground black pepper
  • 1 large bunch kale (stems and center ribs removed, roughly chopped)
  • 1 large head escarole (trimmed and roughly chopped)
  • 2 cans (15 oz. each) cannellini beans, drained, with ¼ cup bean liquid reserved
  • 1 ½ teaspoons fresh oregano, chopped
  • 20 oz. tomato sauce
  • ½ teaspoon red pepper flakes
  • 6 oz. Parmesan cheese, grated


  1. Heat a large skillet over high heat. Add 1 teaspoon oil and half of the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes.  Remove from heat, and let cool.  Repeat with 1 teaspoon oil and the remaining mushrooms.
  2. Heat 1 teaspoon oil over medium heat in large saute pan or skillet. Add garlic and ½ teaspoon salt, and cook until fragrant, about 1 minute (do not let brown).
  3. Raise heat to medium-high, and add ½ cup water. Add two-thirds of the kale; cover and cook until wilted, about 1 minute.  Add remaining kale, cover and cook 2 more minutes.
  4. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes.  Remove lid and cook, stirring frequently until liquid evaporates.
  5. Preheat oven to 375 degrees F. Coat bottom of a 9×13-inch oven-proof baking dish with 1 teaspoon oil.
  6. Place beans in food processor. Add remaining garlic and puree 1 minute.  Add reserved bean liquid and puree until smooth, about 1 minute.  Add oregano and pulse until combined with bean mixture.  Season with salt and pepper.
  7. Add red pepper flakes to the tomato sauce, and spread 1/3 of the sauce into baking dish. Top with half the greens.
  8. Spread half the bean mixture over the greens and sprinkle with a third of the cheese. Scatter three quarters of the mushrooms on top of the cheese.
  9. Continue layering a third of the tomato sauce, the remaining greens, and a third of the cheese. Dot the top with spoonfuls of remaining bean puree. Layer with remaining mushrooms, tomatoes, and cheese.
  10. Cover with foil and bake until bubbling around the edges and hot, but NOT bubbling in the center, about 30-35 minutes.
  11. Turn on broiler. Remove the foil, and broil the top for 1-2 minutes, until golden brown.  Let cool for 10 minutes, and serve.

Recipe courtesy of Alison Milwe-Grace, Owner/Chef

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