Best 5 Kale And Spinach Lasagna Recipes

SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

KALE AND SPINACH LASAGNA

Steps:

• to make the sauce: Chop the onion and mince the garlic. Heat the oil in a sauce pan or medium frying pan. Saute the onions until glassy. Add the crushed tomatoes and Italian seasonings. Add a splash of lemon juice and season to taste with salt, pepper and red pepper flakes or Tabasco. Turn the heat to low or even remove from the heat. to make the lasagna: In a small bowl, mix the soy yogurt with nutritional yeast, salt and mustard. Clean and chop the kale. Chop the onion. Heat the oil in a large frying pan and add the onion. Saute the onion until glassy, then add some of the kale. As the kale wilts, there will be more room in the frying pan to add more. Stir the kale often to make sure it doesn't burn on te bottom, and all pieces have wilted. Gradually cook all of the kale. Cook until wilted but still bright green and lightly chewy. Remove from the heat ad place the kale in a large bowl. Add the so yogurt mixture and mix to make a eve consistency. Taste and season accordingly. Preheat the oven to 375 (F). To assemble the lasagna: Spoon a layer of tomato sauce on the bottom of an oven=proof casserole dish. Lay the bottom layer f lasagna sheets on the tomato sauce. Spoon a layer of kale filling over the lasagna sheet and spread evenly over the sheet. Place the next layer of lasagna sheets on the kale mixture. Add a small layer of tomato sauce, and then another layer of kale mixture (using up all of the kale mixture). Top with the last layer of lasagna sheets. Spoon another layer of tomato sauce on the top layer of lasagna. Optionally sprinkle soy cheese on top if desired. Place a lid or aluminum foil on top of the casserole dish and bake I the oven for 20-30 minutes until the lasagna sheets are softened. We garnished the lasagna with a bit of freshly chopped chives and some basil leaves. Allow the lasagna to cool (5-10 minutes) slightly before serving.

LIGHT SPINACH AND LEEK LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

KALE LASAGNA WITH MEAT SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Combine ricotta cheese, kale, and egg in a bowl.
• Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

LASAGNA WITH SAUSAGE AND KALE

Steps:

• Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
• Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
• Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
• Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.