Weekly Dose Of Healthy Recipes: Mushroom-Kale-Zucchini-Lasagna

April 22, 2015

Kale-Zucchini-Lasagna-cover

A true culinary artist is someone who can make even the simplest, ordinary dish into something truly magnificent.

Don’t get nervous now because you don’t think of yourself as one, because with this easy-to-follow recipe, you too can take the first step towards becoming a kitchen Michelangelo.

This mushroom, kale and zucchini lasagna will make you the best cook in the world in the eyes of your friends and family!

The fact that this amazing lasagna recipe doesn’t require any meat only makes it better – it’s great for your vegetarian and carnivore friends alike! You won’t have to make special meals anymore.

The mushrooms give this dish a meaty flavor and texture, so meat won’t be missed at all, while the kale and zucchini give it the right amount of moisture thus elevating the taste to a totally new level when it comes to this all-time favorite dish. And let’s not forget the ingredient that makes the whole thing come together – the lovely, dreamy, stretchy, mouthwatering mozzarella and parmesan cheese.

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The amount of ingredients in this recipe will be enough for 8 servings. It will go great if served with a side of steamed broccoli or asparagus.

Ingredients

  • 10 oz. of chopped kale
  • 8oz. package of chopped baby bella mushrooms (remove the stems)
  • 1 teaspoon of olive oil
  • ½ teaspoon of crushed red pepper flakes
  • 2 ½ cups of shredded low fat mozzarella (1 cup goes for the topping)
  • 1 cup of art skim ricotta
  • ¼ cup of freshly grated parmesan
  • ¼ cup of chopped fresh basil
  • ½ teaspoon of dried oregano
  • ¼ teaspoon of lemon zest
  • 1 large egg (beaten)
  • 1 teaspoon of coarse kosher salt
  • ¼ teaspoon of pepper
  • 1 sliced zucchini (into thin rounds)
  • 1 jar of roasted garlic tomato sauce
  • 1 lb. of lasagna sheets, no-bake sheets

Step By Step Preparation

  1. Put a large pot of salted water on the stove and bring it to a boil. While it boils, add the kale and cook for 2 minutes, then let it strain and cool slightly. Squeeze the water out of the kale and place it in a mixing bowl.
  2. Take a skillet, heat it over medium heat and add the olive oil. Sauté the mushrooms until they’re tender (for about 4 minutes) and place them in the same bowl as the kale.
  3. Preheat the oven to 375° C.
  4. Add the crushed red pepper, mozzarella, ricotta, parmesan, basil, oregano, lemon zest, egg, salt and pepper into the bowl with the kale and the mushrooms, and stir so it combines evenly.
  5. Spray a 9 by 13 inch pan with cooking spray and spoon a thin layer of sauce on the bottom of the pan. Lay down one layer of lasagna noodles and spoon half of the veggie and cheese mixture onto the noodles. Take half of the zucchini and spread them over the veggies and cheese, and spoon some sauce to coat. Add another layer of noodles, and repeat the process.
  6. Finish with a layer of noodles and cover the top with the remaining sauce (make sure that the sauce spreads to the edges) and top the lasagna with the remaining cheese.
  7. Bake the lasagna (on a rack in the middle of the oven) and bake it for 15 minutes before covering it with foil. Bake for another 30 minutes.
  8. Let it sit for 10 minutes before slicing.

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