キャンディス・クマイさんのインスタグラム動画 - (キャンディス・クマイInstagram)「lasagna, pasta! + my orange hair for your comfort today xx @savannahguthrie we love you so much — on the front lines daily — I’ll make my lasagna for you anytime xx INGREDIENTS Olive oil cooking spray + for the baking dish 2 tablespoons extra-virgin olive oil * 1⁄2 yellow onion, finely chopped * 4 cups sliced cremini mushrooms * 2 cups shredded lacinato kale leaves * 2 cups part-skim ricotta cheese, or homemade cashew cheese * 3 cups Homemade Kale Marinara Sauce (page 268) * 6 no-boil lasagna sheet noodles * 1⁄4 cup finely grated Pecorino Romano or Parmesan cheese DIRECTIONS Preheat the oven to 375 ̊F. Lightly spray a 9 x 13-inch baking dish with olive oil cooking spray and set aside. In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly. Put the ricotta cheese or cashew cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated. ASSEMBLE THE LASAGNA Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup Homemade Kale Marinara, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom and ricotta mixture, and nish with the grated Pecorino or Romano on top. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes. After 20 minutes have passed, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.」4月3日 1時57分