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    VEGETARIAN PIE with lacinato kale and potatoes

    vegetarian pie with lacinato kale and potatoes

    Here’s a vegetarian pie which believes itself a lasagna! Lacinato kale leaves with potatoes layers, all garnished with a classic béchamel sauce and grated Parmigiano Reggiano cheese. This recipe is not quite dietetic, but its fulfilling taste takes care of all your remorse! If you prefer, you can prepare this pie a day in advance, cooking it in the oven just before serving. Don’t forget to operate the grill after cooking, to get a golden and crispy crust!

    vegetarian-pie-lacinato-kale

    • ¾ lb (340 gr) lacinato kale
    • 1¼(560 gr) yellow potatoes
    • 3 cloves of garlic
    • ½ lb (230 gr) onion
    • 3 tbsp extra virgin olive oil
    • 2½ cups (600 ml) whole milk
    • ¼ cup (50 gr) butter
    • 6 tbsp (50 gr) all-purpose flour
    • 1½ cup (150 gr) Parmigiano Reggiano
    • 1 egg
    • 1 pinch of ground nutmeg
    • to taste ice
    • to taste black pepper
    • to taste cooking salt
    • to taste table salt


    bolied potatoes and lacinato kale

    First Steps

    Boil the potatoes starting with cold water. When the potatoes are ready (count 35-40 minutes into the boil water) drain them keeping the water. Peel the potatoes as soon as possible and leave them to cool. Now, Clean the lacinato kale and remove the toughest stalks, then cut the leaves into pieces of about 2-3 inches and simmer in the potato’s water for 5 minutes. When ready, drain the kale and throw in iced water to stop the cooking.

    lacinato kale

    Onions and béchamel sauce

    Cut the onion and  the garlic finely diced and saute in olive oil until they are soft and translucent. Now, prepare the béchamel sauce. Heat the milk without it gets to a boil, then melt the butter in a small saucepan over low heat. When the butter is melted, add the flour sifted, stirring to form a smooth paste (roux). Continue cooking for 5 minutes, lifting pan from heat occasionally to prevent the roux from sticking. After 5 minutes, remove the pan from the heat and add slowly the hot milk, stirring constantly. When the mixture is smooth and without lumps, return the saucepan on the heat and continue cooking for 15 minutes. When the sauce is ready, add salt and the garlic and onions and a pinch of nutmeg, combine everything.

    Béchamel sauce

    Form the vegetarian pie

    Preheat the oven to 355 ° F. Cut the potatoes into slices about ¼ inch thick. Take a baking pan of about 8x8 inches to form the vegetarian pie (if you want to use a larger baking pan, increase in proportion to the dose). Roll out the bottom of the pan a thin layer of béchamel sauce, then alternate at least three states of kale leaves, potatoes, sauce, pepper and grated cheese. Complete the last layer with the kale, brush it with a beaten egg and a generous sprinkling of Parmigiano Reggiano cheese.

    vegetarian pie with lacinato kale and potatoes

    Oven cook the vegetarian pie

    Bake the pie at 355° F for 20 minutes, then operate the grill until the crust is crisp and golden. Take out the pan of the oven and rest the pie 10 minutes before serving.

    vegetarian pie with lacinato kale and potatoes

    Notes

    To save time, we can prepare the pie the day before and store in the fridge covered with aluminum foil. Bake the pie just before serving.

    vegetarian pie with lacinato kale and potatoes

    vegetarian pie with lacinato kale and potatoes

    TAKE A LOOK AT THIS

    VEGETARIAN STUFFED ZUCCHINI WITH POTATOES, SHALLOTS AND GOAT CHEESE 

    stuffed zucchini

    PRINTABLE VERSION

    4.7 from 3 reviews
    VEGETARIAN PIE with lacinato kale and potatoes
     
    Print
    Prep time
    1 hour
    Cook time
    25 mins
    Total time
    1 hour 25 mins
     
    Here’s a vegetarian pie which believes itself a lasagna! Lacinato kale leaves with potatoes layers, all garnished with a classic béchamel sauce and grated Parmigiano Reggiano cheese. This recipe is not quite dietetic, but its fulfilling taste takes care of all your remorse! If you prefer, you can prepare this pie a day in advance, cooking it in the oven just before serving. Don’t forget to operate the grill after cooking, to get a golden and crispy crust!
    vegetarian pie with lacinato kale and potatoes
    Author: Filippo Trapella
    Recipe type: Entree
    Cuisine: Italian
    Serves: 4
    Ingredients
    • ¾ lb (340 gr) lacinato kale
    • 11/4(560 gr) yellow potatoes
    • 3 cloves of garlic
    • ½ lb (230 gr) onion
    • 3 tbsp extra virgin olive oil
    • 21/2 cups (600 ml) whole milk
    • ¼ cup (50 gr) butter
    • 6 tbsp (50 gr) all-purpose flour
    • 11/2 cup (150 gr) Parmigiano Reggiano
    • 1 egg
    • 1 pinch of ground nutmeg
    • to taste ice
    • to taste black pepper
    • to taste cooking salt
    • to taste table salt
    Instructions
    1. First Steps
      Boil the potatoes starting with cold water. When the potatoes are ready (count 35-40 minutes into the boil water) drain them keeping the water. Peel the potatoes as soon as possible and leave them to cool. Now, Clean the lacinato kale and remove the toughest stalks, then cut the leaves into pieces of about 2-3 inches and simmer in the potato’s water for 5 minutes. When ready, drain the kale and throw in iced water to stop the cooking.
    2. Onions and béchamel sauce
      Cut the onion and the garlic finely diced and saute in olive oil until they are soft and translucent. Now, prepare the béchamel sauce. Heat the milk without it gets to a boil, then melt the butter in a small saucepan over low heat. When the butter is melted, add the flour sifted, stirring to form a smooth paste (roux). Continue cooking for 5 minutes, lifting pan from heat occasionally to prevent the roux from sticking. After 5 minutes, we remove the pan from the heat and add slowly the hot milk, stirring constantly. When the mixture is smooth and without lumps, return the saucepan on the heat and continue cooking for 15 minutes. When the sauce is ready, add salt and the garlic and onions and a pinch of nutmeg, combine everything.
    3. Form the vegetarian pie
      Preheat the oven to 355 ° F. Cut the potatoes into slices about ¼ inch thick. Take a baking pan of about 8x8 inches to form the vegetarian pie (if you want to use a larger baking pan, increase in proportion to the dose). Roll out the bottom of the pan a thin layer of béchamel sauce, then alternate at least three states of kale leaves, potatoes, sauce, pepper and grated cheese. Complete the last layer with the kale, brush it with a beaten egg and a generous sprinkling of Parmigiano Reggiano cheese.
    4. Oven cook the vegetarian pie
      Bake the pie at 355° F for 20 minutes, then operate the grill until the crust is crisp and golden. Take out the pan of the oven and rest the pie 10 minutes before serving.
    5. Notes
      To save time, we can prepare the pie the day before and store in the fridge covered with aluminum foil. Bake the pie just before serving.
    3.2.2807

     

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    Reader Interactions

    Comments

    1. hannah says

      November 24, 2014 at 11:24 am

      Incredible colours, this looks great! Love the glazed green top, going to try this myself

      H

      Reply
    2. giorgia says

      October 31, 2015 at 10:04 am

      This vegetarian "lasagna" is really tasty and delicious, perfect in autumn season. Thanks Filippo!

      Reply
      • Filippo Trapella says

        October 31, 2015 at 10:55 am

        Thanks so much Giorgia!

        Reply
    3. Lisa says

      January 28, 2019 at 8:53 pm

      This was amazing, my son even loved it, I’ll be making this in place of regular lasagna way more often, thank you.

      Reply
      • Filippo Trapella says

        January 28, 2019 at 10:10 pm

        Thank you Lisa, I'm glad your son loved it!

        Happy cooking 🙂

        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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