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Kale Lasagna with Cottage Cheese

Sides to go with lasagna
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5 from 2 reviews

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.

Ingredients

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

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 1/2 cup 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 the remaining 1 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.

Notes

Using 1 teaspoon red pepper flakes makes a spicy version; you can use 1/2 teaspoon for a mild version or omit entirely if you prefer a mild lasagna.

Recipe adapted from Vegetarian Times

Find it online: https://www.acouplecooks.com/spicy-kale-lasagna/