Category Archives: lasagna

Kale Lasagna

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!

Kale Lasagna
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.

No-riccotta Lasagna

I enjoy eating lasagna, but I can never order it at a restaurant or enjoy it made by someone else!  Why?  Because of ricotta cheese- it’s my stomach’s worst nightmare!  I’ve tried substituing other cheeses, but it’s just not the same….until I came across this recipe! 

I’m not sure if everyone else enjoys tofu like I do, but if you’re willing to give this at try, it really is enjoyable.  Obviously, you have to add a lot of flavor to the “tofu ricotta”, otherwise it’s a little bland.  But once you blend the tofu in the food processor, the texture is very similar to the ricotta.  Feel free to play around the with the flavors, and this way it won’t be the same lasagna each time you cook it.

No-ricotta Lasagna
Adapted by: Love and Olive Oil Blog

1 (14 oz) package of firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup parsley, chopped
1/3 cup pine nuts
2 garlic cloves
2 tbsp lemon juice
1 tsp salt
1 tsp oregano
1 tbsp red pepper flakes
1/4 tsp sugar
1 tbsp olive oil
4 zucchini, cut into 1/2 inch slides
5 cups marinara sauce
8 oz lasagna noodles
1/4 cup Parmesan Cheese

Preheat over to 350 degrees.  cook a 13×9 baking dish with cooking spray.  Toast the pine nuts on a dry skillet over medium heat.  Keep stirring until they are golden. 

In a food processor, combine: tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, oregano, red pepper flakes, and sugar.  Blend until smooth and the texture will be similar to ricotta cheese.

In a skillet, heat oil and saute zucchini on medium heat until they are tender. 

Spread 1/4 of the marinara sauce on the bottom of the baking dish.  Then cover with a layer of noodles.  Layer 1/2 of the tofu mixture, then 1/2 of the zucchini mixture.  Then place another layer of noodles and the remaining zucchini.  Next, add 1/2 of the marina sauce and another layer of noodles.   Finally, spread the remaining 1/4 of the marinara sauce.  Cover the pan with foil and bake for 1 hour.   

Let it rest for 10 minutes before serving, sprinkle Parmesan cheese onto each serving.