Kale and Baby Bella Lasagna
Who knew that a meatless mushroom lasagna made with kale and crimini mushrooms could be this good?
We don’t follow a strict meatless Monday rule in our house, but we do eat meatless meals most nights both for food budget and health reasons. On the nights when our meals are based around vegetables and proteins such as beans, eggs, or cheese (yes, cheese counts as a protein in my book!), we never miss the meat. Take this lasagna for example. I’ve been wanting to make a kale lasagna for a while, and I decided to add baby bella, or cremini, mushrooms to it because mushrooms tend to add some heartiness to a dish. Between the whole wheat lasagna noodles, cheeses, sauce, and vegetables, this dish was plenty satisfying.
I served the lasagna with roasted carrots and homemade garlic knot rolls. As an aside, the garlic knot rolls were seriously so good, and I hope to share them soon. After eating the lasagna for dinner two nights in a row, I brought some for lunch at work on the third day. It was still every bit as good as the first night, and probably even better as tends to be the case with leftover casseroles. You know how sometimes when you eat leftovers a third time, you feel totally done with eating that meal for a while? Well, that was not the case at all with this lasagna. I could have eaten more. I think that speaks for how much we loved this dish.
More Lasagna Recipes:
Kale and Mushroom Lasagna
- 2 tbsp olive oil
- 12 lasagna noodles
- 1 onion medium
- 8 oz cremini mushrooms baby bella, portabella
- 3 cloves garlic minced
- 1 tsp Italian Seasoning
- 1 bunch kale large
- 42 oz marinara sauce approximate ounces based on 2 large jars
- 15 oz part-skim ricotta cheese
- 12 oz mozzarella cheese grated, about 2 1/2 cups
- chopped parsley for serving, optional
- Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with cooking spray; set aside.
- Bring a large pot of water to a boil. Add ½ teaspoon salt and 1 tablespoon olive oil. Add lasagna noodles and cook according to package directions. Drain and set aside to cool slightly.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add mushrooms to the pan and cook until softened, about 5 minutes. Season with ¼ tsp. kosher salt and freshly ground black pepper. Add garlic and Italian seasoning; cook, stirring, for about 1 minute. Add kale and cook, stirring, until wilted, 2-3 minutes. Stir in marinara sauce; cook at a low simmer for 10 minutes.
- In a medium bowl, stir together the ricotta and ½ cup grated Parmesan.
- To assemble the lasagna, spread 1 cup of the sauce mixture in the bottom of the prepared baking dish. Lay 3 lasagna noodles on top of the sauce. On top of the noodles, spread ¼ of the remaining sauce, then dollop on 1/3 of the ricotta mixture and sprinkle with ¼ of the mozzarella cheese. Repeat noodles, sauce, ricotta, mozzarella layers 2 times more. For the top layer, use noodles, sauce, and mozzarella, but no ricotta. Sprinkle remaining ¼ cup Parmesan on top.
- Spray a piece of foil with cooking spray and cover lasagna tightly. Bake in the preheated oven for 30 minutes; uncover and bake 10-15 minutes more, until sauce is bubbly and cheese is golden brown. Let stand at room temperature for 10 minutes before serving.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!