Spicy Kale Lasagna

This homemade kale lasagna uses no-boil noodles to cut down on prep time, and cottage cheese for a twist on the classic ricotta filling.

Lasagna is one of those rare dishes that has it all. It’s comforting, but at the same time elegant. It’s substantial, yet also fairly economical. It can involve meat or easily stand on its own without. Basically, it’s the perfect versatile entrée to serve for guests or enjoy on a cozy night in (thank you, Italy!). It seems that many families have their own favorite recipe for this dish. For whatever reason it wasn’t a staple in my household, so Alex and I had to forge our way into new territory on this one. Three pans and a lot of research later, we’ve finally emerged with a recipe that we enjoy. This spicy kale lasagna takes a little over an hour to make, but it’s well worth the effort.

Related: 12 Best Kale Recipes

How to make kale lasagna

If you’re hesitant to add kale to your lasagna, I urge you to try this recipe (although I’ll admit I’m a little biased since I helped create it). The kale is boiled first and then doused in cold water to prevent it from cooking further. Kale is a fairly tough leafy green, and boiling it first ensures that no chewy bits make their way into your lasagna (after you’ve boiled the kale, make sure to wring out all the water so your lasagna isn’t too wet). The earthy flavor of the kale is complemented by the spicy red pepper flakes and creamy cottage cheese, making this dish hard to resist. If all of this still hasn’t convinced you to make this spicy kale lasagna, feel free to use spinach or another leafy green instead.

To cut down on the prep time for this kale lasagna, use no-boil noodles instead of regular noodles. They’re a little strange to use at first, but once you’ve tasted the final dish you’ll be amazed you’ve never tried no-boil noodles before! I’m not totally sure how the noodles cook in the oven, but I’m guessing it has something to do with the steam that’s released from the veggies and tomato sauce.

You’re welcome to sneak some extra veggies into this spicy kale lasagna, but I really don’t think anything extra is needed here. The combination of cheese, kale, and tomatoes is simple but satisfying, and the layers of noodles will certainly fill you up. Serve this lasagna with a simple side salad for a full meal, and don’t forget to pour yourself a glass of wine!

Looking for more vegetarian Italian recipes?

Outside of this spicy kale lasagna, here are a few of our favorite Italian recipes:

• Italian Vegetable & Gnocchi Soup
• Orecchiette with Roasted Asparagus and Feta
• Creamy Almond Milk Pasta with Herbs
• Creamy Pasta Marinara
• Ribollita (Tuscan Vegetable Stew)

This recipe is…

This spicy kale lasagna is vegetarian.

Spicy Kale Lasagna

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(3 votes, average: 5.00 out of 5)

5 from 3 reviews

• Author: a Couple Cooks
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

This homemade kale lasagna uses no-boil noodles to cut down on prep time, and cottage cheese for a twist on the classic ricotta filling.

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Ingredients

• 1 1/4 pounds kale (around 3 bunches)
• 3 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 2 teaspoons kosher salt, divided
• 28-ounce can crushed tomatoes (with herbs if possible)
• 1 teaspoon lemon juice
• 4 cups cottage cheese
• 3/4 cups Parmesan cheese
• 2 cups mozzarella cheese
• 1 teaspoon fresh ground black pepper
• 1 pound no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)

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Instructions

1. Preheat oven to 375°F.
2. Prepare the kale: Bring a large pot of salted water to a boil. Roughly chop the kale. Boil the kale leaves for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with kosher salt and pepper.
3. Make the tomato sauce: Meanwhile, mince the garlic. In a cold saucepan, combine garlic, olive oil, red pepper flakes (or less depending on your spice tolerance), and 1 teaspoon kosher salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes. Simmer for 5 to 10 minutes until thickened. Remove from heat and stir in the lemon juice.
4. Make the filling: Strain out all liquid from the cottage cheese (squeeze it in a strainer). Add the Parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.
5. Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6. Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving.

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Notes

Adapted from Vegetarian Times

• Category: Main Dish
• Method: Baked
• Cuisine: Italian

Keywords: kale lasagna

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