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Amazing Vegetable Lasagna with Kale Recipe

Vegetable Lasagna with Kale
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A hearty and delicious vegetable lasagna packed with kale and marinara, perfect for a comforting vegetarian meal. This recipe is fixed to be foolproof.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese, divided
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 4 cups chopped kale

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, oregano, basil, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, tomato sauce, and tomato paste. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  5. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside.
  6. In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, egg, and Parmesan cheese. Mix well.
  7. Stir the chopped kale into the tomato sauce.
  8. Spread a thin layer of the tomato sauce mixture in the bottom of a 9×13 inch baking dish.
  9. Arrange 3 lasagna noodles over the sauce.
  10. Spread half of the ricotta cheese mixture over the noodles.
  11. Sprinkle 1 cup of mozzarella cheese over the ricotta.
  12. Layer with about one-third of the remaining tomato sauce mixture.
  13. Repeat layers: 3 noodles, remaining ricotta mixture, 1 cup mozzarella cheese, and another third of the tomato sauce mixture.
  14. Top with the remaining 3 noodles and the rest of the tomato sauce mixture.
  15. Sprinkle with the remaining 1 cup of mozzarella cheese.
  16. Cover the dish with foil. Bake for 25 minutes.
  17. Remove foil and bake for another 20-25 minutes, or until bubbly and golden brown.
  18. Let stand for 10 minutes before serving.

Notes

  • You can substitute spinach for kale if desired.
  • For a richer flavor, add a pinch of red pepper flakes to the sauce.
  • Ensure your ricotta mixture is well combined for even distribution.

Nutrition

Find it online: https://savorandpin.com/vegetable-lasagna-with-kale-recipe/