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Kale and Mushroom Lasagna

kristineskitchenblog.com
A delicious kale and mushroom lasagna for a meatless family meal.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 8
Calories: 445kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1/8 recipe | Calories: 445kcal | Carbohydrates: 48g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1124mg | Potassium: 916mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2759IU | Vitamin C: 31mg | Calcium: 426mg | Iron: 3mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com