| Servings | servings |
Ingredients
- Cooking spray
- kosher salt and black pepper
- 2 tbsp olive oil
- 12 ` lasagna noodles
- 1 medium Onion finely chopped
- 2 cups baby bella (crimini) mushrooms chopped small
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 large bunch of kale stems removed, chopped
- 2 26 oz jars marinara sauce
- 15 oz. part-skimmed ricotta cheese
- 3/4 cups Parmesan cheese grated, divided
- 12 oz. mozzarella cheese grated
- chopped fresh parsley for serving, optional
Ingredients
| |
Instructions
- Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray; set aside.
- Bring a large pot of water to a boil. Add ½ teaspoon salt and 1 tablespoon olive oil. Add lasagna noodles and cook according to package directions. Drain and set aside to cool slightly.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add mushrooms to the pan and cook until softened, about 5 minutes. Season with ¼ tsp. kosher salt and freshly ground black pepper. Add garlic and Italian seasoning; cook, stirring, for about 1 minute. Add kale and cook, stirring, until wilted, 2-3 minutes. Stir in marinara sauce; cook at a low simmer for 10 minutes.
- In a medium bowl, stir together the ricotta and ½ cup grated Parmesan.
- To assemble the lasagna, spread 1 cup of the sauce mixture in the bottom of the prepared baking dish. Lay 3 lasagna noodles on top of the sauce. On top of the noodles, spread ¼ of the remaining sauce, then dollop on 1/3 of the ricotta mixture and sprinkle with ¼ of the mozzarella cheese. Repeat noodles, sauce, ricotta, mozzarella layers 2 times more. For the top layer, use noodles, sauce, and mozzarella, but no ricotta. Sprinkle remaining ¼ cup Parmesan on top.
- Spray a piece of foil with cooking spray and cover lasagna tightly. Bake in the preheated oven for 30 minutes; uncover and bake 10-15 minutes more, until sauce is bubbly and cheese is golden brown. Let stand at room temperature for 10 minutes before serving.
Recipe Notes
This is a very good meat-free lasagna that is rich in flavor. I have recently discovered the trend of replacing meat with mushrooms in a recipe and find it just as filling and delicious. Thank Kristine for this recipe.
