With the addition of “meaty” mushrooms, protein-packed kale, delish homemade marinara, and ricotta cheese, this recipe is amazing to share with the fam on a cold night, or at your next holiday dinner party! Have fun with my vid of Savannah and I making meatless lasagna! YUM xx ck
Preheat the oven to 375 ̊F. Lightly spray a 9 x 13-inch baking dish with olive oil cooking spray and set aside.
In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly.
Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.
ASSEMBLE THE LASAGNA
Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup Homemade Kale Marinara, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom and ricotta mixture, and nish with the grated Pecorino or Romano on top. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes.
After 20 minutes have passed, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.
CLEAN GREEN TIP: If you can’t find no-boil lasagna noodles, you can use regular lasagna noodles, no problem. Boil them until al dente ( rm to the tooth), strain, and shock with cool water, then line them up on a lightly oiled baking sheet before assembling the lasagna. That’s how they do it in restaurants!