There is a lot to love about lasagna- layers of pasta, basil studded tomato sauce, vegetables, and most important of all, the cheese. I love the addition of the kale in this lasagna, you’ll barely notice the taste of it, but it adds some good nutritional value to the meal along with the other vegetables that are mixed in the sauce. Don’t worry about the cottage cheese that’s in here, once the dish comes out of the oven it just tastes creamy and cheesey!
The leftovers re-heat wonderfully which makes this a fantastic meal to prepare ahead of time when you have busy week and don’t expect to have time to cook.
- ¾ lbs. kale, stems removed
- 20 oz. tomato-basil sauce (homemade or store bought)
- 1 tbl. olive oil
- 1 onion, diced
- 1½ cups carrots, diced
- 2 cups cottage cheese
- ¾ cup grated Parmesan cheese, divided
- 1½ cup shredded mozzarella cheese, divided
- 6 no-boil lasagna noodles
- Preheat the oven to 375 degrees and start a large pot of water boiling.
- Pour the olive oil into a skillet over medium heat. When the oil is hot, add the onion and carrots and cook until the onions are translucent and the carrots are beginning to soften. Add the tomato-basil sauce and simmer for 10 minutes, then set aside.
- Place the kale in the pot of boiling water and boil for 2 minutes. Drain and rinse with cool water. Once it has cooled, wrap the kale in paper towels and wring it to get out as much moisture as possible. Chop roughly and then set aside.
- Strain the cottage cheese to remove as much liquid as possible then mix the cottage cheese with ½ cup of Parmesan cheese and 1 cup of mozzarella cheese.
- Measure out about ¼ cup of the tomato sauce and spread it in a thin layer in the bottom of a 8 x 8 inch pan. Add two lasagna noodles, then half of the cheese, half of the kale, and half of the remaining sauce. Top with a layer of noodles, and the remaining cheese and kale. Add another layer of noodles and the rest of the sauce. Sprinkle the reserved ¼ cup of Parmesan and ½ cup of mozzarella cheeses over the top.
- Bake for 40 to 45 minutes until the cheese on top has browned and the filling is bubbly. Allow the lasagna to rest for at least 10 minutes before serving.
Adapted from Annie’s Eats