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)

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)

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.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. Classico sauces have been my pre-made favorites for years. Good choice!

  2. FifthFloorKitchen, so glad you both liked it!

  3. This was an excellent recipe! I loved the idea with the cottage cheese (I can't have ricotta)- and by fiance loved the kale.

  4. Maryann, so glad you enjoyed it!

  5. Thank you posting this. It turned out terrific. I wanted a good lasagna disk with Kale. Delicious! I used wheat noodles and it worked out great. I did not use onions or garlic as they don't agree with me but added the other spices — all good! I think next time i could even add more kale and mushrooms!

    And next time i've got to make two batches to freeze one, as this is sooo good!

    Thanks again!!

  6. Donna, so happy you guys are enjoying it. And I'm glad I have converted you to kale!

  7. Kalya – having this for dinner now. Three yums – from my husband (we rate all the recipes with a yum!! — or not!!) Anyway, Kalya I didn't even know what kale looked like – I had to ask in the grocery store what it was (and that was good cause I almost got collard greens!). Anyway, this is a big hit! So good. And enough for us to have tomorrow night. Thank you Kalya, you're turning me into a cook!!

  8. RJ, so glad you liked it! Good to know that the dry noodles worked well with whole wheat too. And now I'm going to check the recipe to see if I forgot to say to spray the dish and if I did, my apologies!

  9. I had to come back after I made this last night and let you,and everyone else know how delicious it is. I used the red kale which I prefer,and followed the rec.exactly. For some reason I couldn't find the brand you mentioned in the lasagna noodle,so I bought the whole wheat. I also didn't cook the pasta first as usual but put it in dry as you did,hey it works! I think the only thing I would do next time is bake it in a disposable pan,as mine is going to be soaking for awhile. Thanks Kalyn

  10. Thanks Barbara! I'm happy I still have some in the freezer.

  11. I love the gorgeous color of this lasagna. It looks irresistible.

  12. Caroline, I've always been quite a rule breaker!

  13. Glad to see you breaking the rule that veggie lasagnas have to have a white sauce!

  14. Thanks Kevin! I was really happy with how it turned out.

  15. This lasagna sounds really good and I am liking the use of the kale in it!

  16. Donna, I've made lasagna for years with dry noodles. (You do have to be sure the sauce has some extra liquid and cook it for the first part of the time tightly covered.) Hope you like it!

  17. Kalya, I bought everything and am ready to go. One question of course!! The lasagna noodles aren't cooked?? Does that work? I thought I read it wrong. I looked at the box and it says to cook them. I just wanted to be sure. And kale is a new thing for me so anxious to try it!!

  18. Thanks Monica! Don't you just love Pinterest? I'm having so much fun with it.

  19. I just pinned this to try soon. LOVE your recipes!

  20. Thanks Natalie!

    Donna, maybe I really am turning into The Kale Whisperer.