Lasagna is a beloved classic in Italian cuisine, known for its layers of rich flavors and comforting textures. While traditional lasagna is often associated with meat and cheese, this Roasted Vegetable And Kale Lasagna brings a fresh, healthy twist to the table. Packed with nutrient-dense kale, vibrant roasted vegetables, and a harmonious blend of cheeses, this lasagna is a perfect dish for both vegetarians and anyone looking to enjoy a lighter yet flavorful meal. It’s a versatile recipe that can be easily adapted to suit various dietary preferences, making it a favorite for family dinners, potlucks, and even special occasions.
Whether you’re a seasoned cook or a beginner in the kitchen, this lasagna is straightforward to prepare and offers plenty of room for creativity. Plus, it’s a great way to incorporate more vegetables into your diet without sacrificing taste. Let’s dive into this delicious recipe!
Ingredients
Roasted Vegetables
- 1 medium eggplant, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Lasagna Layers
- 9-12 lasagna noodles (regular or whole wheat)
- 4 cups kale, chopped and stems removed
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, combine the diced eggplant, chopped bell peppers, zucchini, squash, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even roasting.
- Remove from the oven and set aside to cool slightly.
Step 2: Prepare the Kale
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped kale, season with salt, pepper, dried basil, and oregano, and cook for 5-7 minutes until the kale is wilted and tender. Remove from heat and set aside.
Step 3: Cook the Lasagna Noodles
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.
Step 4: Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce, followed by a layer of roasted vegetables, sautéed kale, and dollops of ricotta cheese.
- Sprinkle with a mix of mozzarella and Parmesan cheese.
- Repeat the layers, finishing with a layer of noodles topped with marinara sauce and the remaining cheese.
- Cover the dish with aluminum foil.
Step 5: Bake the Lasagna
- Bake the lasagna in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
Tips and Variations
Tips
- Preventing a watery lasagna: To avoid a watery lasagna, make sure to thoroughly drain the cooked vegetables before layering them in the lasagna. You can also sprinkle a small amount of salt on the eggplant before roasting to draw out excess moisture.
- Adding more flavor: For an extra burst of flavor, try adding a layer of roasted garlic or caramelized onions to the lasagna. Fresh herbs like basil or parsley can also be sprinkled between the layers for added freshness.
- Make-ahead tip: This lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking. It also freezes well, making it a great option for meal prepping.
Variations
- Roasted Vegetable Lasagna with White Sauce: Substitute the marinara sauce with a creamy béchamel or Alfredo sauce for a richer, more indulgent version.
- Vegan Roasted Vegetable Lasagna: Replace the ricotta, mozzarella, and Parmesan with vegan cheese alternatives. You can also add a layer of cashew cream or tofu ricotta for added creaminess.
- Roasted Vegetable Lasagna with Eggplant: Add more eggplant slices in the layers for a deeper, richer flavor. Eggplant’s texture pairs wonderfully with the other roasted vegetables.
- Roasted Vegetable Lasagna No Pasta: For a gluten-free or low-carb option, replace the lasagna noodles with thin slices of zucchini or eggplant.
Nutritional Information (per serving)
- Calories: 350
- Protein: 18g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 7g
- Sodium: 650mg
- Vitamin A: 35% DV
- Vitamin C: 50% DV
- Calcium: 25% DV
- Iron: 15% DV
This Roasted Vegetable And Kale Lasagna is a delightful twist on a classic dish, offering a nutritious and delicious meal that’s sure to please even the pickiest eaters. Whether you’re serving it for a weeknight dinner or a special occasion, this lasagna is bound to become a favorite. The combination of roasted vegetables, hearty kale, and melted cheese creates a satisfying, flavor-packed dish that’s both comforting and wholesome.
Don’t hesitate to experiment with different vegetables or sauces to make this recipe your own. Serve it with a crisp green salad or garlic bread for a complete meal.