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Kale Lasagna

Kale Lasagna

Serves 6.


  • 1 (28 oz) can tomatoes
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp basil
  • 1/2 tsp salt
  • 4 c kale, chopped
  • 1/4 c water
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 c ricotta or cottage cheese
  • 1 egg
  • 1/8 tsp nutmeg
  • 1 1/2 c melting cheese, shredded
  • 12 oven-ready lasagna noodles


  1. In a blender, puree the tomatoes (with their juice), oregano, thyme, basil and salt. Set aside.
  2. In a large saucepan over medium low heat, bring the kale and water to simmering, stir, cover and cook 4 minutes. Remove from heat.
  3. In a medium skillet on medium heat, warm the olive oil. Add onions; saute 4 minutes. Add garlic; saute another minute. Add this mixture to the kale and stir well.
  4. In a small bowl, blend together the ricotta, egg and nutmeg.
  5. Preheat oven to 350 degrees F and spread one-half cup of the tomato sauce over the bottom of a lasagna pan.
  6. Layer One: Add 3 lasagna noodles. Top with half the kale mixture and sprinkle with one-third of the cheese.
  7. Layer Two: Add another 3 noodles. Spread with half the ricotta, followed by one-half cup of the sauce.
  8. Repeat Layer One and Layer Two.
  9. End with a sprinkling of cheese.
  10. Cover tightly with tin foil. Bake 40 minutes. Serve hot with the extra sauce heated and poured on top.

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