Kale Lasagna Recipe
Prep Time:
Cook Time:
  • 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
  1. Preheat the oven to 350 F.
  2. Cook the lasagna noodles according to package, and consider cooking extra in case some noodles break.
  3. Strip the kale from the stems and cut into slivers.
  4. 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.
  5. In a medium-sized bowl, combine the ricotta cheese, 1 cup of the mozzarella, the egg white, salt, garlic powder, and pepper.
  6. Spray a 9x13-inch baking dish with cooking spray and add ¾ cup of the sauce to the bottom. Spread evenly.
  7. 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.
  8. Cover the lasagna with foil and bake for 45 minutes. Then, add the remaining mozzarella cheese and bake 5 more minutes.
  9. Top with parsley if desired and serve.