Are you ready to transform your favorite Italian comfort food into a nutrient-packed powerhouse? This Kale Lasagna with Cottage Cheese is about to change everything you thought you knew about traditional lasagna! Imagine layers of vibrant green kale, creamy cottage cheese, and rich marinara sauce coming together in a mouthwatering dish that's not just delicious, but also surprisingly nutritious. Whether you're a health-conscious foodie or simply looking to sneak more greens into your family's diet, this recipe is your ultimate culinary game-changer.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 4 cups chopped kale
- 2 cups cottage cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the kale thoroughly and remove the tough stems. Chop the kale leaves into small, bite-sized pieces.
- In a large skillet, sauté the chopped kale over medium heat until it becomes slightly wilted and tender, about 3-4 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
- Cook the lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a mixing bowl, combine the cottage cheese with half of the shredded mozzarella. Mix well and season with a pinch of salt and pepper.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place a layer of lasagna noodles, slightly overlapping. Cover with a portion of the cottage cheese mixture.
- Add a layer of sautéed kale over the cheese, then spread marinara sauce on top.
- Repeat the layering process two more times, ending with a final layer of noodles topped with marinara sauce and the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 35 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier.
- Slice into 6 equal portions and serve hot, garnished with fresh basil or parsley if desired.
Tips
- Massage the kale briefly before sautéing to break down its tough fibers and enhance its tenderness.
- For extra flavor, consider adding a clove of minced garlic when sautéing the kale.
- Use no-boil lasagna noodles to save time and reduce dishes.
- Make sure to let the lasagna rest after baking - this helps the layers set and makes cutting much easier.
- If you want a lighter version, use part-skim mozzarella and low-fat cottage cheese.
- Fresh herbs like basil or parsley can elevate the final presentation and add a burst of fresh flavor.
- This lasagna freezes beautifully - make an extra pan and store for quick future meals!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 18g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
