Sometimes during the weekends we like to make a dish that will last us several days. When I saw a recipe for kale lasagna (without ricotta) I added it to our list.
As I’ve mentioned before, ricotta and I do not have a wonderful relationship. Therefore, I try to find ways to substitute it. Last time we made lasagna, we used tofu as the substitute- check it out here! This time the substitute was cottage cheese. I feel like I should have thought of that long ago, yet I didn’t.
Now, if you’re not a fan of kale- feel free to use spinach or any other greens. Personally, I do not like meat in my lasagna. I feel like it’s an already heavy dish- and by adding meat, it’ll give me a stronger food-coma. Since all recipes can have some tweaking- this one is the same. If you’re a meat lasagna fan, definitely add a layer of it somewhere in there.
This is the pre-bake picture. I loved the contrast between the green kale, red tomatoes and white cottage cheese. Yum!
Adapted from: Kalyn’s Kitchen
2 tbsp olive oil
1 onion, chopped
6 garlic cloves, chopped
10 oz crimini mushrooms, chopped
1 tsp basil
1 tsp oregano
1 tsp red pepper flakes (optional)
28oz chopped tomatoes
6 cups of kale, roughly chopped
2 cups of cottage cheese
3 eggs, beaten
3/4 cup of Parmesan cheese, shredded
box of lasagna noodles
2 cups of mozzarella cheese, grated
In a large pan, heat up olive oil. Add onions and saute for about 3 minutes, or until they are soft. Then add garlic, mushrooms, basil, oregano and red pepper flakes. Saute all of the ingredients for about 5 minutes. Finally, add the tomatoes. Simmer the sauce for about 5 minutes. Once the sauce has cooled, pour into a food processor. Puree the sauce, depending on how smooth or chunky you would like your sauce to be.
The next step is to blanch kale. Take a large pot and boil water. Add the chopped kale into the boiling water for about 3 minutes. Have a bowl of cold water ready, and once the kale is cooked add it to the cold water. Keep the kale in the cold water for about 3 minutes, and then drain the kale.
In a separate bowl, mix together cottage cheese, beaten eggs and grated Parmesan. Finally, add the drained kale. Mix all of the ingredients.
Spray a 9×12 inch baking dish with nonstick spray. Lay lasagna noodles at the bottom of the pan. Pour a layer of the sauce onto the lasagna noodles. Then put down a layer of the cottage cheese-kale mixture. Finally, sprinkle 1/2 of a cup of mozzarella cheese. Continue putting the layers until you have used up all of the ingredients. The top layer will be lasagna noodles covered with a layer of mozzarella cheese.
Preheat the over to 375°F. Cover the dish with aluminum foil, and bake for 60 minutes. Then, take off the aluminum foil and bake for another 20 minutes. Let the lasagna cool for about 5-10 minutes before cutting it and serving.