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Kale and Spinach Lasagna

This is our new favorite pasta meal. Kale goes well with an Italian tomato sauce, and the mixture for the filling is delicious.

Kale and Spinach Lasagna

Serving Size: 3

Ingredients:

for the lasagna:

  • Green spinach lasagna sheets (enough sheets for 3 layers of lasagna).
    We used 9 sheets of individual sized spinach pasta to make 3 individual lasagnas.
  • 4 cups kale, cleaned and copped in small pieces
  • 1 large onion
  • 2 tablespoons oil
  • pinch garlic powder
  • pinch salt
  • 1/2 – 3/4 cup soy yogurt
  • 1/2 cup nutritional yeast
  • 2 teaspoons mild grainy mustard
  • pinch salt

for the sauce:

  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1-2 cloves garlic, minced
  • 1 can crushed tomatoes
  • splash lemon juice
  • salt and pepper
  • Italian seasonings like thyme, oregano, basil etc.
  • pinch of red pepper flakes or splash of Tabasco

Directions:

to make the sauce:

  1. Chop the onion and mince the garlic.
  2. Heat the oil in a sauce pan or medium frying pan.
  3. Saute the onions until glassy.
  4. Add the crushed tomatoes and Italian seasonings.
  5. Add a splash of lemon juice and season to taste with salt, pepper and red pepper flakes or Tabasco.
  6. Turn the heat to low or even remove from the heat.

to make the lasagna:

  1. In a small bowl, mix the soy yogurt with nutritional yeast, salt and mustard.
  2. Clean and chop the kale.
  3. Chop the onion.
  4. Heat the oil in a large frying pan and add the onion.
  5. Saute the onion until glassy, then add some of the kale.
  6. As the kale wilts, there will be more room in the frying pan to add more.
  7. Stir the kale often to make sure it doesn’t burn on te bottom, and all pieces have wilted.
  8. Gradually cook all of the kale. Cook until wilted but still bright green and lightly chewy.
  9. Remove from the heat ad place the kale in a large bowl.
  10. Add the so yogurt mixture and mix to make a eve consistency.
  11. Taste and season accordingly.
  12. Preheat the oven to 375 (F).
  13. To assemble the lasagna:
  14. Spoon a layer of tomato sauce on the bottom of an oven=proof casserole dish.
  15. Lay the bottom layer f lasagna sheets on the tomato sauce.
  16. Spoon a layer of kale filling over the lasagna sheet and spread evenly over the sheet.
  17. Place the next layer of lasagna sheets on the kale mixture.
  18. Add a small layer of tomato sauce, and then another layer of kale mixture (using up all of the kale mixture).
  19. Top with the last layer of lasagna sheets.
  20. Spoon another layer of tomato sauce on the top layer of lasagna.
  21. Optionally sprinkle soy cheese on top if desired.
  22. Place a lid or aluminum foil on top of the casserole dish and bake I the oven for 20-30 minutes until the lasagna sheets are softened.
  23. We garnished the lasagna with a bit of freshly chopped chives and some basil leaves.
  24. Allow the lasagna to cool (5-10 minutes) slightly before serving.

 

Notes:

We also made this recipes filling cannelloni shells.

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2 Responses to “Kale and Spinach Lasagna”

  1. Kalinda says:

    I love how light it is. I’m a big fan of cheese, but I really don’t like the ricotta in lasagna. I refused to eat lasagna as a kid for that reason. This looks so much better.

  2. Andrea says:

    Im a recent vegetarian and have been searching for easy nutritious meals that won’t compromise flavor- the Kale and Spinach Lasagna is the Best! I substituted the spinach noodles with brown rice gluten free lasagna noodles by tinkayada and the meal was a hit for vegetarians and non- vegetarians! I will make this recipe again and again!
    Thank you

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