Idaho® Potato Mini Lasagnas with Pesto and Kale | Idaho Potato Commission
Wash the kale well and strip the leaves from the stems (discard the stems). Chop the leaves finely. It's okay if some water clings to the kale leaves. Heat the olive oil in a large skillet over...
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Cooking tools:
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- Offset spatula
- Blunt knife
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- Pastry brush
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- Food processor
Ingredients
- 1 bunch kale, curly or Tuscan (dinosaur)
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 pound Idaho® potatoes, scrubbed (do not peel)
- 1/8 teaspoon salt
- 1 cup ricotta cheese (whole milk or part-skim)
- 1/2 cup prepared pesto sauce
- 1 egg
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan or Romano cheese
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