SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 381.5
  • Total Fat: 9.1 g
  • Cholesterol: 23.4 mg
  • Sodium: 628.9 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.7 g

View full nutritional breakdown of Kale Lasagna calories by ingredient
Report Inappropriate Recipe

Kale Lasagna




Number of Servings: 9

Ingredients

    1 Tbsp Canola Oil
    1/2 large onion, chopped small
    6 large garlic cloves, finely chopped
    8 oz Baby Portabella Mushrooms, chopped small
    1 tsp ground fennel
    1 tsp dried basil
    2 1/2 c. Classico Tomato Basil Sauce / Marinara Sauce
    1/3 c. water (rinse pasta jar before adding)
    4 c. finely chopped fresh kale, blanched 3 minutes in boiling salted water (or spinach, swiss chard, collard greens)
    2 c. fat-free cottage cheese
    1/4 c. egg substitute
    1/2 c. finely grated Parmesan cheese
    1 Package Lasagna Noodles (use whole wheat to increase fiber)
    2 c. Part Skim Mozzarella Cheese

Tips

Tip 1: If made one day ahead, you should not have to bake quite as long.

Tip 2: This lasagna freezes well. First thaw in microwave and then reheat completely (approx 2-3 minutes on high). Or you may unthaw in the refrigerator and then reheat next day.


Directions

Preheat oven to 375F. Saute onions in oil for approximately 3 minutes. Add chopped garlic, chopped mushrooms, ground fennel, and dried basil and saute approximately 5 minutes more or until water evaporates. Add the pasta sauce and water and turn heat to low. Simmer for 15 minutes.

While sauce simmers, bring a pot of generously salted water to a boil. Add finely chopped kale to boiling salt water and cook approximatly 3 minutes, then drain well. Let cool 5 minutes or more.

While kale is cooking, mix together the cottage cheese, egg substitute, and finely grated Parmesan. Add cooled kale and stir well.

Spray a 9x12 inch lasagna baking dish with nonstick spray. Lay 3 uncooked lasagna noodles across the dish. Cover with 1/2 the mushroom tomato sauce (cover noodles completely). Then add 1/2 of the cottage cheese and kale mixture (spreading with spatula), then sprinkle with 1 c. of the part skim Mozzarella cheese. Make a second layer (in same order).

Cover the dish with foil and bake 50-60 minutes without removing foil. Then take dish out and remove foil. Cook 25-30 minutes longer with foil removed, or until the lasagna noodles are soft, and the lasagna is bubbling and lightly browned on top. Let cool 5-10 minutes before cutting in 9 pieces.

Serving Size: Makes 9 Servings

Number of Servings: 9

Recipe submitted by SparkPeople user DAHGJH.






Great Stories from around the Web


Rate This Recipe