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!
Equipment
- 8x8 baking dish
Ingredients
- 1 1/2 cups Homemade Marinara Sauce recipe link in post, divided
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups chopped kale ribs & stems removed
- 8 oz sliced mushrooms
- 5 cooked lasagna noodles divided
- 5 garlic cloves minced
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp salt
- Couple grinds of fresh black pepper
- 1/2 cup ricotta cheese divided
- 1/2 cup grated parmesan cheese divided
- 2 cups shredded mozzarella divided
Instructions
- Preheat oven to 375°. Spray an 8x8 baking dish with nonstick cooking spray.
- In a medium-sized pan, saute the mushrooms, garlic, kale, and spices in the olive oil and butter for 5-6 minutes, or until the kale has softened and the mushrooms are cooked. Set aside.
- To an 8x8 baking dish, spread half of the marinara to the bottom of the dish.
- Tear your lasagna noodles to fit the baking dish and save the rest for the next layer.
- Spread half the ricotta on top of the lasagna noodles and sprinkle a little parmesan cheese on the ricotta.
- Distribute half of the mushroom/kale mixture on top of the ricotta/parmesan layer, then top with half of the mozzarella
- REPEAT ALL STEPS then add a little parmesan on top of the finished lasagna and bake uncovered for 30 minutes or until the cheese is lightly golden brown around the edges. Let sit at room temperature for about 10 minutes before slicing.
Tried this recipe?Let us know how it was!