Mushroom Kale Lasagna

Cheesy, garlicky, Mushroom Kale Lasagna is loaded with sautéed mushrooms, garlic, and kale that’s layered between tender lasagna noodles, homemade marinara sauce, and three kinds of cheese for the ultimate homemade comfort food!

I love pasta. Pasta + cheese is my happy place. This Mushroom Kale Lasagna has not only one cheese, but three cheeses. Now you’re really speaking my love language.

This pan of goodness is made with ricotta, parmesan, and mozzarella that’s layered between lasagna noodles, garlicky sautéed mushrooms and kale, and marinara sauce that you can either make from scratch or use your favorite jar.

Once a month I try to eat vegetarian for an entire week. It is sometimes difficult preparing two different meals – one for me and one for my family, but Mushroom Kale Lasagna provides me with several meals, and I love leftovers, so it’s a win-win. However, I think that may have changed.

When I first approached my husband with the idea of a vegetarian lasagna made with mushrooms and kale instead of meat, he said something along the lines of, “that doesn’t sound good at all.”

Well, I made it and it turned out amazing! Guess who said, “that smells amazing, can I have some?” Long story short, I have to share my lasagna now!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

Mushrooms
Kale
Butter
Olive oil
Garlic
Lasagna noodles
Marinara sauce
Herbs – dried thyme, dried oregano
Parmesan cheese
Mozzarella cheese
Ricotta cheese
Salt, pepper

How to make Mushroom Kale Lasagna:

While there are multiple steps to making this lasagna, it is really easy! Here is a step-by-step pictorial to show you just how easy it is.

1. Sauté some garlic, chopped kale, and sliced mushrooms in butter and olive oil until tender.

2. Put some of the marinara sauce in the bottom of your baking dish.

3. Tear lasagna noodles so that they fit in your 8×8 pan and place on top of marinara sauce.

4. Spread a layer of ricotta cheese on top of the lasagna noodles and sprinkle parmesan cheese on top of that.

5. Add half of the mushroom/kale mixture on top of the ricotta/parmesan layer.

6. Sprinkle mozzarella over the mushroom/kale mixture and repeat the layers again.

7. When you’re done with 2 sets of layers, sprinkle parmesan on the top and throw it in the oven! Bake your masterpiece to golden, cheesy perfection, then let it cool a little bit before slicing.

Voila, you have an amazingly delicious vegetarian lasagna made from scratch!

Serve your Vegetarian Lasagna with a side salad drizzled with Lemon Basil Vinaigrette and maybe a piece of crusty French bread or some Calabrian Chili Garlic Bread (pictured below) to make all your dinner dreams come true.

Another vegetarian pasta option is this Sun Dried Tomato Pasta. It’s a creamy pasta that’s lighter because it uses cream cheese instead of heavy cream!

What kind of kale is best?

Curly kale is my favorite variety of kale to use in this recipe, but feel free to use Lacinato kale (Tuscan kale, dinosaur kale), or red Russian kale.

Just be sure to remove the hard inner ribs that run down the centers of the leaves.

How long is homemade lasagna good for?

Leftover lasagna can be refrigerated in an air-tight container for up to 5 days.

Can you freeze lasagna?

Lasagna can be frozen for up to 2-3 months in a freezer-safe container.

Looking for more vegetarian recipes? Here are some of my favorites:

NOTES:

I only use full-fat dairy when I’m cooking or baking. It isn’t watered down and also has the most flavor and the best texture.
If you don’t have the extra 20 minutes to make the Homemade Marinara Sauce, feel free to use your favorite jar of pasta sauce, but the homemade stuff is worth the little bit of extra time!
You only need 1 1/2 cups of marinara for this recipe, so you’ll have 1 1/2 cups leftover that you can either freeze for a later use or make a second batch of lasagna.