Mushroom Kale Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Mushroom Kale Lasagna
Description
Mushroom Kale Lasagna starts with a sauté of sliced mushrooms, minced garlic, and chopped kale cooked in olive oil and butter with dried thyme, oregano, salt, and pepper until softened and flavorful. The lasagna noodles are torn to fit an 8x8-inch baking dish, layered with half the marinara sauce, noodles, half the ricotta, Parmesan, mushroom-kale mixture, and mozzarella, then repeated to create two layers.
During baking at 375°, the cheeses melt and brown lightly while the noodles soak in the sauces and flavors of the vegetable mixture. The ricotta adds creaminess, Parmesan contributes a nutty saltiness, and mozzarella offers stretch and melty texture. The herbs and vegetables bring earthiness and freshness to the lasagna.
After baking, letting the lasagna sit for about 10 minutes allows it to firm up for easier slicing and serving. It can be served as a vegetarian main for lunch or dinner.
Ingredients
- 1 1/2 cups marinara sauce divided
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups kale ribs & stems removed, chopped
- 8 oz mushroom sliced
- 5 lasagna noodles divided, cooked
- 5 garlic minced, cloves
- 1/2 teaspoon thyme dried
- 1/4 teaspoon oregano dried
- 1/4 teaspoon salt
- black pepper couple grinds, fresh
- 1/2 cup ricotta cheese divided
- 1/2 cup Parmesan Cheese divided, grated
- 2 cups mozzarella cheese divided, shredded
Instructions
- Preheat oven to 375°. Spray an 8x8 baking dish with nonstick cooking spray.
- In a medium-sized pan, saute the mushrooms, garlic, kale, and spices in the olive oil and butter for 5-6 minutes, or until the kale has softened and the mushrooms are cooked. Set aside.
- To an 8x8 baking dish, spread half of the marinara to the bottom of the dish.
- Tear your lasagna noodles to fit the baking dish and save the rest for the next layer.
- Spread half the ricotta on top of the lasagna noodles and sprinkle a little parmesan cheese on the ricotta.
- Distribute half of the mushroom/kale mixture on top of the ricotta/parmesan layer, then top with half of the mozzarella
- REPEAT ALL STEPS then add a little parmesan on top of the finished lasagna and bake uncovered for 30 minutes or until the cheese is lightly golden brown around the edges. Let sit at room temperature for about 10 minutes before slicing. Enjoy!
User Reviews
Overall Rating
5
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