Vegetarian Kale Lasagna
Prep time: 
Cook time: 
Total time: 
  • 1 (9 oz.) box uncooked lasagna noodles
  • 2 eggs
  • 1 (15 oz.) container ricotta cheese
  • 4 cups mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese
  • 1 lb. fresh kale, de-stemmed
  • 2 cans tomato sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  1. Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray or a silicone baking mat. Remove 16 lasagna noodles from box. In medium bow, beat eggs. Stir in ricotta, 2 cups mozzarella and Parmesan.
  2. Layer lasagna, slightly overlapping sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking.
  3. In a bowl, mix together the tomato sauce, basil, and oregano.
  4. Spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked noodles, ⅓ ricotta mixture, half of the kale, 1 cup mozzarella, and 1 cup sauce.
  5. Layer 4 uncooked noodles, ⅓ ricotta mixture and 1-1/2 cups sauce. Layer 4 uncooked noodles, remaining ricotta mixture, kale, and 1 cup sauce.
  6. Layer 4 uncooked noodles, and remaining sauce. Bake, covered with foil until bubbly, 50-60 minutes. Uncover. Add remaining 1 cup mozzarella and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.
Recipe by Natural Chow at