Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce
Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce may not be that photogenic, but it was delicious! Use Casserole Recipes for more tasty ideas like this one.
Recently I was having lunch with some blogging friends and we started talking about casseroles. We all agreed casseroles can be delicious and family-friendly, but they’re also very hard to photograph! I think lasagna may be at the top of the hard-to-photograph list, but this Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce was so delicious I had to put some in the freezer right away so I didn’t eat it for breakfast, lunch, and dinner until it was gone.
You may think I’m turning into the Kale Whisperer, because this year I’ve used kale in a Kale and Feta Breakfast Casserole, my new favorite pasta dish, and Kale and Romaine Caesar Salad. Yes, I do love kale, but if you’re not a kale fan you can try this lasagna recipe with Swiss chard, collard greens, or spinach substituted for the kale.
Prepare 1/2 chopped onion, 6 cloves of finely chopped garlic, and 8 oz. of chopped brown mushrooms. Heat oil and cook the onions about 3 minutes; add the garlic, mushrooms, ground fennel, and dried basil and continue to cook until the mushrooms have released their liquid and the liquid is evaporated, about 5 minutes more. While the mushrooms are cooking, cut up 4 cups of finely chopped kale. Blanch the kale 3 minutes in boiling salted water; then let it drain well and cool. When the mushroom water has evaporated, add 2 1/2 cups vegetarian marinara sauce and 1/3 cup water to the mushroom mixture, turn heat to low, and simmer 15 minutes.
Spray a 9X12 inch dish with nonstick spray and then lay 3 uncooked lasagna noodles across the bottom. (Use reduced-carb or whole grain lasagna for the South Beach Diet.) While the kale cools, stir together 2 cups low-fat cottage cheese, 3 eggs, and 1/2 cup finely grated Parmesan. When the kale is cool, stir it into this mixture. After the sauce has cooked 15 minutes, add half the sauce, spreading it over the noodles so they’re all covered.
Then add half the cottage cheese, egg, Parmesan, and Kale mixture. Use a rubber scraper to spread it around. Then sprinkle over 1 cup low-fat mozzarella or other low-fat white cheese. (I used a four cheese blend.) Repeat with another layer of noodles, mushroom-tomato sauce, cottage cheese and kale mixture, and cheese. Since you’re starting with dry noodles it’s very important to cover the dish with foil for the first 50-60 minutes of cooking.
After 50-60 minutes, take off the foil and continue to cook for 25-30 minutes more. Here’s how the lasagna looked when it came out of the oven. I cut this into 8 servings, and I really enjoyed having some for lunch on the day I made lasagna, but most of it went into the freezer for me.
More Tasty Recipes for Meatless Lasagna:
Gluten-Free Roasted Vegetable Lasagna from Gluten-Free Goddess
The Best Vegetable Lasagna from Kath Eats Real Food
Spinach and Basil Lasagna from Andrea Meyers
Three-Cheese Pesto Vegetable Lasagna from Ms. Adventures in Italy
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce
Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce may not be that photogenic, but it was delicious!
- 1 T olive oil
- 1/2 large onion, chopped small
- 6 large garlic cloves, finely chopped
- 8 oz. brown mushrooms, chopped small (I used Baby Bella crimini mushrooms, but you could use white mushrooms)
- 1 tsp. ground fennel
- 1 tsp. dried basil
- 2 1/2 cups vegetarian marinara sauce
- 1/3 cup water (rinse out the jar or pasta sauce container)
- 4 cups finely chopped fresh kale, blanched 3 minutes in boiling salted water (see note below about using other greens)
- 2 cups low-fat cottage cheese
- 3 eggs, beaten
- 1/2 cup finely grated Parmesan cheese
- 6 uncooked lasagna noodles (use Dreamfields or whole wheat lasagna for South Beach Diet)
- 2 cups low-fat Mozzarella or other low-fat white cheese (I used a low-fat four cheese blend)
- Preheat oven to 375F/190C.
- Heat the olive oil in a large heavy frying pan over medium heat; add onions and saute until they start to soften, about 3 minutes.
- Add the chopped garlic, chopped mushrooms, ground fennel, and dried basil and saute about 5 minutes more, or until the mushrooms lose their water and the liquid has evaporated.
- Add the vegetarian marinara sauce and water (rinsing out the sauce container with the water) and turn heat to low and simmer for 15 minutes.
- While the sauce simmers, bring a pot of generously salted water to a boil to blanch the kale. Chop the kale and wash if needed. (If you have large kale leaves from the store you’ll need to cut away the center ribs, then stack up the kale leaves and thinly slice one direction and then turn cutting board and slice in the other direction.)
- Add the chopped kale to the boiling salted water and cook 3 minutes, then pour into a colander placed in the sink. Let the kale drain well and cool at least 5 minutes.
- While kale is cooling, mix together the cottage cheese, beaten eggs, and finely grated Parmesan. Add cooled kale and stir together.
- Spray a 9 inch X 12 inch lasagna dish with nonstick spray.
- Lay 3 uncooked lasagna noodles across the dish. Cover with 1/2 the mushroom tomato sauce, spreading it across the noodles so they’re all covered with sauce. Then add 1/2 the cottage cheese and kale mixture, spreading it out with a rubber scraper, and sprinkle over 1 cup of the grated low-fat Mozzarella.
- Make a second layer of lasagna noodles, tomato-mushroom sauce, cottage cheese and kale mixture, and cheese.
- Cover the dish tightly with foil and bake 50-60 minutes without removing the foil. Take the dish out of the oven and remove foil. (I used a toothpick to check and see if the noodles were fairly soft at this point. If they aren’t I would cook a few more minutes with the foil on.)
- Cook 25-30 minutes more with foil removed, or until the lasagna noodles are soft, and the lasagna is bubbling and lightly browned on top.
- Let lasagna cool 5-10 minutes before cutting; then cut into pieces and serve hot.
I didn’t have any homemade sauce, so I used Classico Tomato Basil sauce which was the lowest-sugar sauce I could find
This lasagna freezes well. To reheat, thaw in microwave on low for 1-2 minutes, then heat on high for 2-3 minutes or until the lasagna is hot. (You can also thaw it overnight in the refrigerator and heat in a covered casserole dish in the oven toaster oven.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using low-carb or whole wheat lasagna noodles and only a moderate amount of low-fat cheese and low-fat cottage cheese makes this Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce suitable for phase 2 or 3 of the South Beach Diet. I might consider it a “once-in-a-while-treat” for phase 2 if you’re actively trying to lose weight, but it would certainly be okay to enjoy occasionally. Lasagna with pasta noodles is too high in carbs for a low-carb diet plan.
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