Idaho® Potato Mini Lasagnas with Pesto and Kale


  • 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

Equipment: 12-cup muffin pan


  1. 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.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and kale and saute about 5 minutes, until the kale is wilted. Remove the skillet from the heat and set aside.
  3. Slice the potatoes paper-thin. (It's easiest to do this with a mandoline, v-slicer or food processor.) Toss the potato slices with the salt and let sit about 5 minutes.
  4. In a small bowl, mix the ricotta cheese, pesto sauce and egg together.
  5. Preheat the oven to 350° F.
  6. Assemble the mini lasagnas: Spray each cup of the muffin pan with nonstick cooking spray, or brush it with olive oil. Build the lasagnas in layers in each muffin cup, starting with a layer of potato slices, then adding a small dollop of the ricotta-pesto mixture, a teaspoon of cooked kale, a sprinkle of shredded mozzarella cheese, and a sprinkle of grated parmesan or Romano cheese. Continue building the mini lasagnas in this manner, finishing each one with a layer of potato slices and a sprinkle of mozzarella and parmesan.
  7. Bake the mini lasagnas about 40 minutes, until the potatoes are tender, the cheese is golden brown and the lasagnas are cooked through. Remove from the oven and let sit 5 minutes before attempting to remove from the pan. Use a small offset spatula or blunt knife to unmold the mini lasagnas and transfer to serving plates. Serve immediately.
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Yield: 12

Erika Penzer Kerekes
Food Blogger
In Erikas Kitchen

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