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Roasted Vegetable and Kale Lasagna
Roasted Vegetable and Kale Lasagna
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
125 minutes
Cheesy lasagna with roasted veggies and garlicky kale - a healthier twist on Italian classic.
Ingredients:
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, thinly sliced
  • 6 large mushrooms, thinly sliced
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon salt
  • 1 cup water
  • 1 bunch kale, torn into bite-sized pieces
  • 2 cloves garlic, chopped
  • 2 (26 ounce) cans pasta sauce
  • 1 (12 ounce) box no-boil lasagna noodles
  • 9 cups grated mozzarella cheese
  • 1 (8 ounce) package bocconcini cheese, thinly sliced
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and prepare a baking sheet by lining it with aluminum foil.
  • Combine red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons of olive oil in a bowl. Season with salt and pepper, then spread the vegetables out on a baking sheet.
  • Roast the vegetables in the preheated oven for 10 minutes, then turn them and continue roasting for an additional 10-15 minutes until golden brown and tender.
  • While waiting, heat water in a saucepan until boiling. Add torn kale and cook for about 1 minute until slightly darkened in color. Then, drain the kale.
  • In a frying pan over medium heat, sauté garlic in remaining olive oil for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
  • Take the roasted bell peppers out of the oven and lower the oven temperature to 375 degrees F (190 degrees C).
  • Create delicious layers in a 9x13-inch baking pan by alternating between pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese. Continue layering with noodles, more sauce, kale, and sliced bocconcini cheese. Repeat until all ingredients are used up, ensuring noodles and sauce are placed together to keep noodles moist.
  • Bake lasagna in a hot oven for about 45 minutes, until bubbly and noodles are tender. Cool for 20-30 minutes before serving.

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