Kalyn's Kitchen

Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce

(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here so anyone who was a fan of the recipe can still find it. Check out Ten Amazing Low-Carb Lasagna Recipes if you want lasagna recipes that are low in carbs.)

(Makes 8 servings; recipe created by Kalyn)

Ingredients:
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 (I didn’t have any homemade sauce, so I used Classico Tomato Basil sauce which was the lowest-sugar sauce I could find)
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)

Instructions:
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. Then 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.

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.

To make with other greens:
If you don’t want to use kale you could substitute swiss chard, collard greens, or spinach in this recipe. All of those are “softer” in texture than kale (especially spinach) so I would blanch the greens for a shorter time, maybe as little as 1 minute for spinach.

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    52 Comments on “Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce”

  1. Kale is just better when you make it. Seriously!

    Donna

  2. omg this loooks so great, i love kale and lasagna!

  3. You now have two official titles: Queen of the Breakfast Casserole (SO many great ones on your site) and the Queen of Kale. This looks fantastic, Kalyn!

  4. Thanks Becky! Hope you enjoy it.

  5. I can't wait to try this recipe. So many fabulous ingredients. I agree, casserole dishes are so hard to photograph, but yours look great! 🙂

  6. Thanks Jamie. Love hearing from fellow kale lovers!

    Joanne, will have to remember Kalyn the Kale Whisperer for my next venture! (JK, but it's a fun thought!)

    TW, glad it looked appetizing. It was definitely tasty.

  7. The square slice is certainly photogenic! The thought of "the Kale Whisperer" made me laugh!

  8. Kalyn the Kale Whisperer! I bet that you could turn that into some kind of cartoon superhero who convinces kids to eat their greens.

    Lasagna is definitely hard to photograph but I know that this must taste delicious nonetheless!

  9. Absolutely love kale and love vegetable-stuffed vegetarian lasagan! This has inspired me! So good!

  10. I do love Swiss chard too, but the kale was great in this!

  11. I will admit I prefer swiss chard to kale; this lasagne however looks delicious and I would gobble it down in no time, kale or no kale.

  12. Pam, thanks! That's just what I thought.

    Kelley, I have about half of this in my freezer right now!

  13. You know I'm a sucker for kale! This would be a great recipe to make and freeze.

  14. Perfect for meatless Mondays!

  15. I'm not quite sure how to describe the taste of kale. It's a little more strongly flavored than spinach or collard greens, not quite as sharply flavored as swiss chard.d I think it can be bitter, but when it's cooked slowly for a long time like in this recipe I don't find it bitter at all.

    The Red Russian Kale is a bit more mild flavored so you could start with that variety!

  16. Kalyn, I have never had kale. Is it bitter? What does it exactly taste like. I really want to try your recipe. It looks terrific.

  17. Tracy thanks so much. Great to hear from another kale lover. And good to know that the photos make it look tasty; dishes where all kinds of ingredients are mixed together are so hard to get good photos!

  18. Looks delish! I love kale and need more ways to cook it. Photos turned out great.

  19. Thanks Maria!

  20. The lasagna looks fabulous. Love everything about this recipe!