Mushroom Kale Lasagna
Cheesy, garlicky, Mushroom Kale Lasagna is loaded with sauteed mushrooms, garlic, and kale that’s layered between tender lasagna noodles, homemade marinara sauce, and three kinds of cheese for the ultimate homemade comfort food!
Ingredients
For the marinara sauce:
- 30 ml (2 tablespoons) olive oil
- 4-5 garlic cloves, minced (about 22 ml/1½ tablespoons)***
- Pinch of red pepper flakes
- 2.5 ml (½ teaspoon) dried oregano
- 798 grams (28 ounces) canned crushed tomatoes**
- 1.2 ml (¼ teaspoon) salt
- 3-4 fresh basil leaves, sliced or torn*
For the lasagna:
- Nonstick cooking spray
- 30 ml (2 tablespoons) olive oil
- 30 ml (2 tablespoons) butter
- 227 grams (8 ounces) sliced mushrooms
- 5 garlic cloves, minced
- 473 ml (2 cups) chopped kale, ribs & stems removed
- 2.5 ml (½ teaspoon) dried thyme
- 1.2 ml (¼ teaspoon) dried oregano
- 1.2 ml (¼ teaspoon) salt
- Couple grinds of fresh black pepper
- 355 ml (1 1/2 cups) marinara sauce
- 4 cooked lasagna noodles
- 118 ml (½ cup) ricotta cheese, divided
- 118 ml (½ cup) grated Parmesan cheese, plus additional for topping the lasagna
- 473 ml (2 cups) shredded mozzarella
*Dried basil is NOT the same as fresh basil. The former imparts a sweetness to the sauce that I am just not a fan of. If you don’t have a fresh basil plant, you can get fresh basil leaves in the produce department of the grocery store.
**Different brands of crushed tomatoes provide different textures and chunkiness. Some are slightly watery and offer very minimal pieces of tomato, while others are very thick and hearty. Buy what you know you like. I use organic fire-roasted crushed tomatoes.
Dried garlic or garlic powder is not a substitute for fresh garlic in this recipe. This sauce is all about the incredible flavor from fresh garlic.
Preparation
- For the homemade marinara sauce: In a medium sauce pan over medium-low heat, heat olive oil to and saute the garlic until tender, 1-2 minutes, taking care that it doesn’t burn. Add the red pepper flakes and oregano and stir for another minute. Add the tomatoes and increase heat so that it starts to bubble. Reduce the heat to simmer and add the salt and fresh basil. Simmer for 15-20 minutes, stirring occasionally. Taste for needed salt and enjoy! You will need only half of this amount for the lasagna. The remainder of the sauce can be refrigerated for a couple days or put in the freezer for later.
2. For the lasagna: Preheat oven to 190 degrees C (375 degrees F). Spray an 20×20 cm (8×8 inch) baking dish with nonstick cooking spray.
2. In a medium-sized pan, heat the olive oil and butter, and saute the mushrooms, garlic, kale, and spices until the kale has softened and the mushrooms are cooked, 5-6 minutes. Set aside.
3. In the prepared baking dish, spread half of the marinara in the bottom of the dish. Tear the lasagna noodles to fit the baking dish and save the rest for the next layer. Spread half the ricotta on top of the lasagna noodles and sprinkle a little Parmesan cheese on the ricotta. Distribute half of the mushroom/kale mixture on top of the ricotta/Parmesan layer, then top with half of the mozzarella. Repeat all steps to muse remaining ingredients, then add a little Parmesan on top of the finished lasagna
4. Bake uncovered until the cheese is lightly golden brown around the edges, about 30 minutes. Let sit at room temperature for about 10 minutes before slicing and serving.
2 thoughts on “Mushroom Kale Lasagna”
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I will have to try this recipe #FOODIEPOWER
I find it easier and better (it absorbs some of the excess liquid) to use the noodles uncooked when building your lasagna before baking.