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slice of veggie lasagna on a white plate with an Italian salad in the background

Mushroom & Kale Lasagna

ricotta, mozzarella, antipasti style salad

STARS

Nothing gathers the family around the table like a piping hot lasagna, and this vegetarian recipe is perfect for those nights at home. Roasted cremini mushrooms, kale sautéed in chile and garlic, plus a richly seasoned tomato sauce and a three cheese blend of mozzarella, ricotta, and parmesan bring reliable, comfortable flavor to dinnertime. For a splash of Mediterranean authenticity, pair this robust lasagna with an antipasti-style salad of roasted artichoke hearts, olives, garbanzo beans, and spicy pepperoncini.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Ingredients

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Lasagna

  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, minced, divided
  • 1 teaspoon chile flakes
  • 5 cups chopped kale
  • 12 lasagna noodles
  • 1 cup ricotta
  • 3/4 cup shredded mozzarella
  • 1/2 cup shredded parmesan cheese

Antipasti Salad

  • 1/4 cup olive oil
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 2 garlic cloves, minced
  • 1/2 cup pitted whole kalamata olives
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pepperoncini, sliced
  • 1 cup artichoke hearts, draiend
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup parsley, chopped
  • 1/4 cup shaved parmesan cheese
Directions
1
Preheat the oven to 425°F. Grease a 9x13-inch baking dish with cooking spray.
2
Heat the olive oil in a small saucepan. Add the garlic and oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper. 
3
On a baking sheet, toss the mushrooms with 1 tablespoon olive oil, half of the minced garlic, and a pinch of salt and pepper. Roast until brown, 10-15 minutes.
4
Heat a large skillet over medium heat with the remaining olive oil. When hot, add the remaining garlic and chile flakes and cook until golden, 1 minute. Add the kale and sauté for 2-3 minutes, until just wilted.
5
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
6
To assemble the lasagna, spread a layer of tomato sauce on the bottom of the prepared baking dish, top with a layer of pasta, more sauce, kale and mushrooms, ricotta and mozzarella, pasta, sauce, and so on, finishing with a layer of cheese.
7
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until golden on top.
8
In a salad bowl, whisk together the olive oil, salt, pepper, vinegar, oregano and garlic. Fold in the remaining antipasto ingredients to combine.
9
Serve the veggie lasagna alongside antipasto.

Mushroom & Kale Lasagna

ricotta, mozzarella, antipasti style salad

STARS

Nothing gathers the family around the table like a piping hot lasagna, and this vegetarian recipe is perfect for those nights at home. Roasted cremini mushrooms, kale sautéed in chile and garlic, plus a richly seasoned tomato sauce and a three cheese blend of mozzarella, ricotta, and parmesan bring reliable, comfortable flavor to dinnertime. For a splash of Mediterranean authenticity, pair this robust lasagna with an antipasti-style salad of roasted artichoke hearts, olives, garbanzo beans, and spicy pepperoncini.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Servings:  4

Ingredients

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Lasagna

  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, minced, divided
  • 1 teaspoon chile flakes
  • 5 cups chopped kale
  • 12 lasagna noodles
  • 1 cup ricotta
  • 3/4 cup shredded mozzarella
  • 1/2 cup shredded parmesan cheese

Antipasti Salad

  • 1/4 cup olive oil
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 2 garlic cloves, minced
  • 1/2 cup pitted whole kalamata olives
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pepperoncini, sliced
  • 1 cup artichoke hearts, draiend
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup parsley, chopped
  • 1/4 cup shaved parmesan cheese

Directions

1
Preheat the oven to 425°F. Grease a 9x13-inch baking dish with cooking spray.
2
Heat the olive oil in a small saucepan. Add the garlic and oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper. 
3
On a baking sheet, toss the mushrooms with 1 tablespoon olive oil, half of the minced garlic, and a pinch of salt and pepper. Roast until brown, 10-15 minutes.
4
Heat a large skillet over medium heat with the remaining olive oil. When hot, add the remaining garlic and chile flakes and cook until golden, 1 minute. Add the kale and sauté for 2-3 minutes, until just wilted.
5
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
6
To assemble the lasagna, spread a layer of tomato sauce on the bottom of the prepared baking dish, top with a layer of pasta, more sauce, kale and mushrooms, ricotta and mozzarella, pasta, sauce, and so on, finishing with a layer of cheese.
7
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until golden on top.
8
In a salad bowl, whisk together the olive oil, salt, pepper, vinegar, oregano and garlic. Fold in the remaining antipasto ingredients to combine.
9
Serve the veggie lasagna alongside antipasto.