Kale Lasagna
October 24, 2012Lately, lasagna has been on my brain. Since my three kids eat kale, I thought I would create a Kale Lasagna which turned out to be an absolute hit. Kale is so healthy for you, being called “the new beef”, full of vitamin K, Vitamin C, Vitamin A, Calcium, Iron and antioxidants. Cook it like spinach, or you can always make my kid’s favorite, Kale Chips. Enjoy this recipe as the temperatures get cooler for a healthy and hearty weekend or weeknight dinner. It would also be fun to serve on Halloween night.
Kale Lasagna
Prep:
25 minutes
Cook:
40 minutes
Yield:
8 servings
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
41/2 cups fresh kale
4 cups fresh baby spinach
1 (26-ounce) jar marinara sauce
1/4 teaspoon crushed red pepper flakes
1 (16-ounce) container low sodium 2% milkfat cottage cheese
1 cup part-skim ricotta cheese
1/2 cup shaved parmesan cheese
1 egg white
12 cooked whole wheat lasagna noodles, divided
2 cups part-skim shredded mozzarella cheese
1/2 cup chopped onion
41/2 cups fresh kale
4 cups fresh baby spinach
1 (26-ounce) jar marinara sauce
1/4 teaspoon crushed red pepper flakes
1 (16-ounce) container low sodium 2% milkfat cottage cheese
1 cup part-skim ricotta cheese
1/2 cup shaved parmesan cheese
1 egg white
12 cooked whole wheat lasagna noodles, divided
2 cups part-skim shredded mozzarella cheese
Preparation
1. Preheat oven to 350F°.
2. Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until onion is browned, stirring occasionally. Stir in kale and spinach. Cook 5 minutes or until kale and spinach are tender. Stir in marinara sauce and red pepper flakes; cook 5 to 7 minutes more.
3. In a separate bowl, combine cottage cheese, ricotta, parmesan and egg, mixing well.
4. Spread 1/2 cup kale mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce and sprinkle with cheese. Top with 3 lasagna noodles, kale mixture and cheese. Layer 3 more lasagna noodles, remaining kale mixture, and remaining cheese. Bake at 350° for 40 minutes or until lasagna is browned on top. Let cool slightly before serving.
2. Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until onion is browned, stirring occasionally. Stir in kale and spinach. Cook 5 minutes or until kale and spinach are tender. Stir in marinara sauce and red pepper flakes; cook 5 to 7 minutes more.
3. In a separate bowl, combine cottage cheese, ricotta, parmesan and egg, mixing well.
4. Spread 1/2 cup kale mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce and sprinkle with cheese. Top with 3 lasagna noodles, kale mixture and cheese. Layer 3 more lasagna noodles, remaining kale mixture, and remaining cheese. Bake at 350° for 40 minutes or until lasagna is browned on top. Let cool slightly before serving.
10 Responses to “Kale Lasagna”
October, 24 2012at 04:21 pm
What a great way to enjoy kale, and I love the fact that your kids are kale eaters!
Sarah says:
November, 08 2012at 12:12 am
When you say "sprinkle with cheese", you mean spread on a layer of the cheese/egg mixture right? I just noticed that wasnt included in the directions.
Kiersten @ Oh My Veggies says:
October, 25 2012at 08:18 am
Kale is totally my favorite green--adding it to lasagna is a brilliant idea!
October, 26 2012at 11:38 am
I am obsessed with kale and will use an excuse to sneak it into a meal. Cannot wait to try this recipe!
Jeanette says:
October, 25 2012at 09:53 pm
I'm always looking for ways to sneak greens into my kids' meals - great idea!
Joanne - Inspired Taste says:
October, 24 2012at 01:13 pm
This sounds so good! We add spinach all the time to our lasagna, but never thought to add kale!
October, 24 2012at 03:12 pm
Ooh I love that you used kale in this! Makes total sense :)
Averie @ Averie Cooks says:
October, 24 2012at 11:23 am
Love that you lightened up lasagna and used kale in it! Great idea!












