Kale and Mushroom Lasagna

Ingredients

• 1  bay leaf 
• 0.8 cup beef stock unsalted divided
• 0.3 teaspoon pepper black
• 14 ounce canned tomatoes unsalted crushed canned
• 14.5 ounce canned tomatoes unsalted diced canned
• 1 pound cremini mushrooms 
• 0.3 cup cooking wine dry red
• 1 cup basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 10  garlic cloves divided minced
• 2 tablespoons half-and-half 
• 8 cups kale chopped
• 0.5 teaspoon kosher salt divided
• 1 tablespoon olive oil extra-virgin
• 1 cup onion chopped
• 3 tablespoons oregano fresh chopped
• 6  no-boil lasagna noodles uncooked
• 1 ounce pancetta 
• 0.3 cup parmesan cheese grated
• 0.3 cup part-skim mozzarella cheese shredded
• 0.5 cup part-skim ricotta cheese 
• 1 teaspoon red wine vinegar 
• 2 tablespoons tomato paste unsalted

Equipment

• food processor
• frying pan
• sauce pan
• oven
• baking pan
• broiler

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion; cook 5 minutes or until tender, stirring occasionally.
3. Add 8 garlic cloves; cook 1 minute.
4. Add tomato paste, and cook 2 minutes, stirring to combine.
5. Add wine; cook 1 minute.
6. Add basil and next 4 ingredients (through bay leaf). Stir in 1/4 teaspoon salt. Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally. Discard bay leaf.
7. Place pancetta in a food processor; process until finely ground.
8. Remove pancetta.
9. Place mushrooms in food processor; process until finely ground.
10. Heat a large skillet over medium-low heat.
11. Add pancetta; cook 6 minutes or until crisp, stirring to crumble.
12. Add remaining 1/4 teaspoon salt, mushrooms, and 1/4 cup stock. Increase heat to medium. Cook 10 minutes or until almost dry.
13. Remove from heat; stir in half-and-half.
14. Heat a medium saucepan over medium-high heat.
15. Add remaining 1/2 cup stock and remaining 2 garlic cloves; bring to a boil.
16. Add kale; cook 10 minutes or until kale wilts, stirring occasionally. Stir in vinegar.
17. Preheat oven to 35
18. Spread 1 cup sauce in bottom of an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Arrange 2 noodles over sauce; top noodles with all of kale and 3/4 cup sauce. Arrange 2 noodles over kale and sauce; top with mushroom mixture and ricotta. Top with remaining 2 noodles.
19. Spread remaining sauce over noodles; sprinkle with Parmesan. Cover and bake at 350 for 45 minutes.
20. Turn on broiler (do not remove dish from oven). Uncover; sprinkle with mozzarella. Broil 2 minutes or until cheese melts.
21. Let stand 5 minutes; sprinkle with parsley and pepper.