Broccoli Kale Lasagna

A healthy and flavorful twist on the classic lasagna. Instead of traditional meat or ricotta, this version uses broccoli and kale for a nutrient-packed dish.

Ingredients

1 tsp olive oil, plus more for baking pan
½ medium onion, chopped
2 Tbsp minced fresh garlic
3 cups chopped broccoli, mushrooms, and red or orange bell peppers
½ tsp salt
1 large egg
2 cups part-skim ricotta cheese or tofu ricotta
2 cups chopped fresh kale
3 cups tomato sauce
12 uncooked oven-ready whole wheat lasagna noodles
1 cup shredded mozzarella cheese

Cooking Steps:

Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking pan with olive oil.
Heat the 1 Tbsp of olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil. Add the vegetables and saute until tender, for 5 to 8 minutes more. Set aside.
Whisk the salt and the egg into the ricotta cheese and stir in the chopped kale.
Pour approximately ½ cup of the tomato sauce in the bottom of the prepared baking pan.
Top with four lasagna noodles, ½ cup of the ricotta mixture, half of the vegetables, and ¾ cup of sauce. Repeat for another layer. Top the pan with the remaining noodles, remaining sauce, and mozzarella cheese.
Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes more, or until the cheese on top is bubbly.

**Omit kale to adjust to Soft & Bite Sized (IDDSI Level 6)

Broccoli Kale Lasagna

Broccoli Kale Lasagna

Ingredients

Cooking Steps:

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