Best 14 Kale Lasagna Recipes

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.

ROASTED VEGETABLE AND KALE LASAGNA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
• Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
• Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
• Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
• Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
• Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
• Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

TUSCAN KALE LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring 2 large pots of water (one heavily salted, and one lightly salted) to a boil. Add lasagna noodles to the heavily salted water and parboil for 6 minutes. Remove noodles to an ice water bath to stop the cooking process; drain and set aside.
• Add kale to the lightly salted water and cook for 2 minutes. Drain and rinse under cold water. Dry thoroughly and rip into large, bite-sized pieces; set aside.
• Mix ricotta cheese, goat cheese, and egg together in a bowl. Mix in 1/4 cup Parmesan cheese, basil, salt, and pepper.
• Heat oil in a skillet over medium heat; stir in mushrooms and season with salt. Saute until softened, about 3 minutes. Add garlic and red pepper flakes and cook until mushrooms are tender, 3 minutes more. Remove from the heat.
• Coat the bottom of a 9-inch square baking dish with 1/2 cup tomato sauce. Layer ingredients evenly as follows, pressing down firmly after adding each layer of noodles: 2 lasagna noodles, 1/2 the ricotta cheese mixture, all the kale, 1/2 cup tomato sauce, 1/8 cup Parmesan, 2 lasagna noodles placed in opposite direction as first layer, the remaining ricotta mixture, all the mushrooms, 1/2 cup tomato sauce, 1/8 cup Parmesan, the remaining lasagna noodles (alternating direction once more) and tomato sauce, mozzarella cheese, and remaining Parmesan. Cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until cheese is golden brown and bubble, about 15 more minutes.

ESCAROLE, KALE, WHITE BEAN, AND TOMATO LASAGNA

Steps:

• Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
• Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
• Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
• Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
• Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
• Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.

POLENTA LASAGNA WITH FETA AND KALE

Steps:

• Preheat oven to 375°F.
• In a large pan, heat olive oil over medium-high flame. Sauté onions and rosemary until the onions begin to brown. Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes. Add kale and sauté until tender, then remove pan from heat.
• Grease the bottom and sides of a 8x8-inch baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
• Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 1/2 cup of marinara sauce. Sprinkle shredded pecorino evenly across the top.
• Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).

SAUSAGE AND KALE MOCK LASAGNA CASSEROLE

Steps:

• Instructions:.
• Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
• Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
• While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
• In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
• Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
• I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.

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.

QUINOA & KALE LASAGNA

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
• Heat oil in a medium saucepan. Add onions and cook until transparent and starting to brown. Add the mushrooms; cook until they're softened and very little if any moisture remains in pan. Add the garlic and the tomato sauce. Stir until hot, then set aside.
• In med. bowl combine cottage cheese with the egg; mix well. Stir in parmesan, basil and oregano.
• Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. Spread mozzarella evenly on top.
• Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. Serve.

KALE AND OVEN-DRIED-TOMATO LASAGNA

Steps:

• To make the tomatoes, preheat the oven to 200 degrees. Using a pastry brush, brush the skin side of the tomatoes with the olive oil. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste. Bake until they shrink to about a quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Let the tomatoes cool on the baking sheet. Quarter the tomatoes and set aside.
• To make the lasagna, bring a large pot of lightly salted water to a boil. Add the potato slices and blanch for 7 minutes. Drain and set aside. Heat the olive oil in a large pot over medium heat. Add the garlic and rosemary and cook for 30 seconds. Add the kale to the pot, stir once and cover with a lid. Cook for 12 minutes. Stir in 1 1/2 teaspoons of salt and the pepper flakes.
• Preheat the oven to 350 degrees. Whisk together the ricotta, egg, remaining salt and pepper to taste. Spray an 11-by-7-inch baking dish with the olive oil. Line the bottom of the dish with 3 of the noodles, trimming them to fit if necessary. Spread the noodles with half of the ricotta mixture. Spread 3 cups of the kale mixture over the ricotta. Layer half of the potatoes over the kale and scatter with 3/4 cup of the tomato pieces. Repeat the layers, ending with remaining noodles.
• Spread the remaining kale mixture over the noodles. Sprinkle with the ricotta salata and the remaining tomato pieces. Cover with aluminum foil. Bake for 30 minutes. Cut into 6 pieces, place on a plate and serve.

SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Place eggplant slices evenly on the prepared baking sheet.
• Bake in the preheated oven until tender, 5 to 7 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
• Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
• Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.

ESCAROLE, KALE, WHITE BEAN AND TOMATO LASAGNA

Steps:

• Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Sauté, stirring occasionally, until mushrooms are golden brown and tender, about 8 min. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms. Heat 1 teaspoon oil over medium heat in a large sauté pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 min (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 min. Add remaining kale. Cover, and cook 2 min. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 min. Remove lid, and cook, stirring frequently, until liquid evaporates. Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Purée 1 minute. Scrape down sides of bowl, add reserved bean liquid, and purée until smooth, about 1 min. Add oregano , and pulse until just combined. Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes and spread one-third in baking dish. Top with half the greens. Spread half the bean purée over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms. Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean purée, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 min. Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 min. Let cool 5 to 10 minutes.

KALE LASAGNA DIAVOLO

Steps:

• Preheat oven to 400 degrees F. Coat 8-inch square baking dish with 1 tsp. oil. Boil kale until tender, about 2 minutes. Drain, spread out on clean kitchen towel to cool. Squeeze out all the liquid and chop, season to taste with salt and pepper. Mash ricotta and goat cheese together in a medium bowl, stir in kale and basil, bind with the beaten egg. Heat 1 tsp. olive oil in small saucepan over medium low, add garlic. When garlic is fragrant, stir in tomato puree and pepper flakes, simmer 5 minutes. Spread 1/2 cup sauce on bottom of baking dish, cover with two noodles. Spread half of the cheese mixture over these noodles and cover with 1 cup sauce. Top with two more noodles, remaining cheese/kale mixture and 1/2 cup sauce. Top with remaining noodles, remaining sauce and sprinkle with parmesan. Cover tightly, bake about 30 minutes until sauce is bubbling, remove cover and cook 10 more minutes, until cheese is melted and golden brown. Allow to stand for 15 minutes before serving 2 to 3 persons.

KALE LASAGNA

Steps:

• 1. Pre-heat oven to 400. Oil 8" square pan. 2. Cook kale 2 minutes in boiling, salted water, drain, rinse until cook, wring out and chop. Season with salt and pepper. 3. Mix ricotta and goat cheese. 4. Heat 1 tsp olive oil over medium-low, add garlic and cook 15 seconds, add tomato puree and red pepper flakes, simmer 5 minutes. 5. Spread 1/4 C sauce in prepared pan. Layer 2 lasagna noodles, cheese, kale and sauce. Repeat. Sprinkle with parmesan, bake 40 minutes