Monday, February 07, 2011

Mushroom and Kale Lasagna

Most people wouldn't think of using kale in lasagna, but this nutritious winter vegetable combined with portabella mushrooms gives a fresh, hearty texture to an ordinary pasta dish.

While this recipe is pretty labor intensive, it is well worth the extra effort. However, if time is an issue you can substitute prepared spaghetti sauce for the homemade version. Also, you can exchange the kale with frozen chopped spinach (thawed and drained).


1 (28 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
1/2 cup water
1/2 cup minced onion (or 1 tbsp. dried onion
2 cloves garlic, crushed
1 tbsp. white sugar
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. dried parsley

1 bunch of kale
1 tbsp. olive oil
1 lb. baby portabella mushrooms, sliced
1 clove garlic
1 egg
16 oz. ricotta cheese
1 tsp. dried parsley
10-12 no-cook lasagna noodles (Barilla makes the best)
12 oz. mozzarella cheese, shredded


Combine sauce ingredients in a large pot and let simmer (covered) for about an hour, stirring occasionally. (Note: I usually let this simmer all day in the crockpot.)

Remove the stems from the kale and boil for two minutes in a large pot of lightly salted water. Drain and rinse under cool water. Gently wring out the kale and then chop.

Heat olive oil in a skillet, add garlic and mushrooms and stir fry until tender; approx 2 minutes. Drain on paper towels.

Scramble egg; add ricotta cheese and parsley, mixing together well.

Preheat oven to 375 degrees.


Spread 1-1/2 cups of sauce in the bottom of a 9x13-inch baking dish. Arrange 5-6 lasagna noodles lengthwise over sauce, slightly overlapping. Carefully spread one half of the ricotta cheese mixture over noodles; sprinkle approx a third of the mozzarella cheese over the ricotta cheese. Spread half of the kale over cheese; followed by half of the mushrooms. Spoon 1-1/2 cups sauce over mushrooms and kale.

Repeat layers, and top with remaining third of the mozzarella cheese. Cover with foil. To prevent sticking, spray inside of foil with cooking spray.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 10 minutes before serving.


  1. I made this tonight - and it was superb! I used a jarred marinara sauce instead of making my own (it was shopping day and didn't get it together before hand). The kale & mushroom is a great combo!

  2. Hi Diana, thanks so much for letting us know how your lasagna turned out. This is always a hit around here :)