Spinach-Kale Lasagne
Lunch & Dinner,  Vegetarian

Spinach-Kale Lasagna

This Spinach-Kale Lasagna is layers of noodles, sautéed spinach and kale, marinara sauce, and two different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that’s perfect for a weeknight dinner.

Lasagna is a comfort food classic; no one can resist all those tender pasta layers with plenty of melted cheese. This Spinach-Kale Lasagna contains a generous amount of greens and is loaded with flavor. It tastes so much better than the meat version!

Spinach-Kale Lasagne

substitutions:

fresh spinach – can be substituted with frozen spinach.
kale – if you don’t have or don’t want to use kale, you can use more spinach instead.
lasagna noodles – use any kind of lasagna noodles; I used whole-wheat.
cheese I like Parmesan and mozzarella cheese the best in lasagna, but feel free to use a different kind of cheese.
tomato sauce – use any kind of tomato sauce; you can make it yourself or use a sauce from a jar.

store & reheat

You can store any leftover lasagna in the fridge for up to 3 days.

To reheat a pan of refrigerated lasagna in the oven, simply cover it with foil and bake it at 350 degrees F. The lasagna will take around 30 – 40 minutes to reheat. You can reheat a single slice of refrigerated lasagna in the microwave by cooking it on high for 2 minutes.

You can freeze lasagna in a pan or as individual servings. Make sure the lasagna is in an airtight container or bag. You can bake a lasagna from frozen; just make sure to add another 20-30 minutes to the cooking time. To reheat individual slices, heat in the microwave for 3-4 minutes or until warmed through.

Spinach-Kale Lasagne

looking for more delicious dinner ideas? here are a few ideas:

 
Baked Chicken & Rice
Sweet & Sour Chicken
Pumpkin – Spinach Pasta
Chickpea – Pumpkin Stew

Spinach-Kale Lasagne

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Spinach-Kale Lasagne

ingredients

 6 oz fresh spinach
 24 oz tomato sauce
 15 oz ricotta cheese
 10 no-boil lasagne noodles
 1 egg
 ¾ cup parmesan cheese
 1 cup shredded mozzarella
 2 tbsp butter
 1 tbsp minced garlic
 ¼ tsp nutmeg

directions

1

Melt the butter in a large skillet over medium heat. Add the garlic and sauté for 2-3 minutes. Add the spinach; sauté until just barely wilted, about 2 minutes. Remove from heat.

2

In a large bowl, combine the ricotta, egg, salt, and nutmeg. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces.

3

Preheat the oven to 375 degrees. Spread a little tomato sauce in the bottom of a pan. Layer with lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat once more, ending with noodles, sauce, and cheese. Cover tightly with oiled foil.

4

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Ingredients

 6 oz fresh spinach
 24 oz tomato sauce
 15 oz ricotta cheese
 10 no-boil lasagne noodles
 1 egg
 ¾ cup parmesan cheese
 1 cup shredded mozzarella
 2 tbsp butter
 1 tbsp minced garlic
 ¼ tsp nutmeg

Directions

1

Melt the butter in a large skillet over medium heat. Add the garlic and sauté for 2-3 minutes. Add the spinach; sauté until just barely wilted, about 2 minutes. Remove from heat.

2

In a large bowl, combine the ricotta, egg, salt, and nutmeg. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces.

3

Preheat the oven to 375 degrees. Spread a little tomato sauce in the bottom of a pan. Layer with lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat once more, ending with noodles, sauce, and cheese. Cover tightly with oiled foil.

4

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Spinach-Kale Lasagne

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