- 9 lasagna noodles
- 1 tablespoon oil
- 1 bunch (6 cups) kale, destemmed
- 6 cups mushrooms, sliced
- 3 cloves garlic, minced
- 16 ounces ricotta cheese
- 1 ½ cups mozzarella cheese
- 1 egg white
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 jar (25 ½ ounces) marinara sauce
- Preheat the oven to 350 F.
- Cook the lasagna noodles according to package, and consider cooking extra in case some noodles break.
- Strip the kale from the stems and cut into slivers.
- Add oil to a frying pan and add the garlic and mushrooms. Cook for 5 minutes until the mushrooms are reduced in size, then add in the kale. Reduce heat to low, cover, and cook for 5 minutes.
- In a medium-sized bowl, combine the ricotta cheese, 1 cup of the mozzarella, the egg white, salt, garlic powder, and pepper.
- Spray a 9x13-inch baking dish with cooking spray and add ¾ cup of the sauce to the bottom. Spread evenly.
- Lay out 3 lasagna noodles, then half of the cheese mixture, then half of the kale mixture. Now repeat the layers with sauce, noodles, cheese mixture, and kale mixture. End with 3 more noodles and the remaining sauce.
- Cover the lasagna with foil and bake for 45 minutes. Then, add the remaining mozzarella cheese and bake 5 more minutes.
- Top with parsley if desired and serve.