How to Make Tuscan Kale Lasagna - A Step-by-Step Guide

Tuscan Kale Lasagna is a delicious and hearty vegetarian dish that is perfect for a cozy night in or for entertaining a crowd. This recipe takes the traditional lasagna and gives it a healthy twist by swapping out the classic meat filling for a delectable mixture of Tuscan kale, ricotta cheese, and marinara sauce.

With layers of tender noodles, creamy ricotta, and savory kale, this lasagna is a comforting and satisfying meal that is sure to become a favorite in your recipe repertoire....

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Ingredients

  • 6 lasagna noodles
  • 1 bunch lacinato kale, stemmed
  • 1 ¾ cups whole milk ricotta cheese
  • ½ cup soft goat cheese
  • 1 egg
  • ¾ cup grated Parmesan cheese, divided
  • ¼ cup finely chopped fresh basil, or more to taste
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 15 cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 cups tomato-basil sauce (such as Rao's Homemade®)
  • ⅔ cup shredded mozzarella cheese
  • aluminum foil

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 9
  • Yield: 9 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring 2 large pots of water (one heavily salted, and one lightly salted) to a boil. Add lasagna noodles to the heavily salted water and parboil for 6 minutes. Remove noodles to an ice water bath to stop the cooking process; drain and set aside.
  • Add kale to the lightly salted water and cook for 2 minutes. Drain and rinse under cold water. Dry thoroughly and rip into large, bite-sized pieces; set aside.
  • Mix ricotta cheese, goat cheese, and egg together in a bowl. Mix in 1/4 cup Parmesan cheese, basil, salt, and pepper.
  • Heat oil in a skillet over medium heat; stir in mushrooms and season with salt. Saute until softened, about 3 minutes. Add garlic and red pepper flakes and cook until mushrooms are tender, 3 minutes more. Remove from the heat.
  • Coat the bottom of a 9-inch square baking dish with 1/2 cup tomato sauce. Layer ingredients evenly as follows, pressing down firmly after adding each layer of noodles: 2 lasagna noodles, 1/2 the ricotta cheese mixture, all the kale, 1/2 cup tomato sauce, 1/8 cup Parmesan, 2 lasagna noodles placed in opposite direction as first layer, the remaining ricotta mixture, all the mushrooms, 1/2 cup tomato sauce, 1/8 cup Parmesan, the remaining lasagna noodles (alternating direction once more) and tomato sauce, mozzarella cheese, and remaining Parmesan. Cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until cheese is golden brown and bubble, about 15 more minutes.
  • Nutrition

    300 cal.

    • Total Fat: 14g
    • Saturated Fat: 7g
    • Cholesterol: 56mg
    • Sodium: 486mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 17g
    • Vitamin C: 62mg
    • Calcium: 330mg
    • Iron: 2mg
    • Potassium: 509mg