Tuscan Kale Lasagna

This 4-cheese Tuscan lasagna has hearty layers of kale and mushrooms and is made with ricotta, goat, mozzarella, and Parmesan cheeses.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 300 Calories

Ingredients

• 1 egg
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 6 lasagna noodles
• aluminum foil
• 1 bunch lacinato kale, stemmed
• 15 cremini mushrooms, sliced
• 0.75 cup grated Parmesan cheese, divided
• 0.66666668653488 cup shredded mozzarella cheese
• 1.75 cups whole milk ricotta cheese
• 0.5 cup soft goat cheese
• 0.25 cup finely chopped fresh basil, or more to taste
• 2 cups tomato-basil sauce (such as Rao's Homemade®)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring 2 large pots of water (one heavily salted, and one lightly salted) to a boil. Add lasagna noodles to the heavily salted water and parboil for 6 minutes. Remove noodles to an ice water bath to stop the cooking process; drain and set aside.

Step 3

Add kale to the lightly salted water and cook for 2 minutes. Drain and rinse under cold water. Dry thoroughly and rip into large, bite-sized pieces; set aside.

Step 4

Mix ricotta cheese, goat cheese, and egg together in a bowl. Mix in 1/4 cup Parmesan cheese, basil, salt, and pepper.

Step 5

Heat oil in a skillet over medium heat; stir in mushrooms and season with salt. Saute until softened, about 3 minutes. Add garlic and red pepper flakes and cook until mushrooms are tender, 3 minutes more. Remove from the heat.

Step 6

Coat the bottom of a 9-inch square baking dish with 1/2 cup tomato sauce. Layer ingredients evenly as follows, pressing down firmly after adding each layer of noodles: 2 lasagna noodles, 1/2 the ricotta cheese mixture, all the kale, 1/2 cup tomato sauce, 1/8 cup Parmesan, 2 lasagna noodles placed in opposite direction as first layer, the remaining ricotta mixture, all the mushrooms, 1/2 cup tomato sauce, 1/8 cup Parmesan, the remaining lasagna noodles (alternating direction once more) and tomato sauce, mozzarella cheese, and remaining Parmesan. Cover with aluminum foil.

Step 7

Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until cheese is golden brown and bubble, about 15 more minutes.