Kale and Mushroom Lasagna
from kristineskitchenblog.comA delicious kale and mushroom lasagna for a meatless family meal.
Servings: 8
Calories: 483kcal
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
- ¾ cup grated Parmesan cheese divided
- 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: 483kcal | Carbohydrates: 48g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1216mg | Potassium: 863mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2845IU | Vitamin C: 27mg | Calcium: 527mg | Iron: 3mg
