Vegetable Lasagna with Mushrooms, Kale and Sun Dried Tomatoes

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When I’m feeding a crowd, I like to have options on the dinner table for everyone. This easy vegetable lasagna is perfect because it pleases meat-free eaters and meat eaters alike.

Even better,  I can make it one day – even two days – ahead of time so it’s ready to go.

Vegetable Lasagna with Kale and Mushrooms

Vegetable Lasagna with Kale and Mushrooms

Filled with deep green kale, ruby red tomatoes, and meaty mushrooms, every bite is as satisfying as any meat filled pasta. Be sure to use fresh basil – there is nothing like it to make a pasta dish pop!

Vegetable Lasagna

Vegetable Lasagna

Why not make two batches and add a pound of extra lean ground beef, chicken or turkey to the mix. Then you’ll have the best of both worlds on the table.

Vegetable Lasagna with Kale and Mushrooms

Vegetable Lasagna with Kale and Mushrooms

Now everyone is happy, including me. After all, at 300 calories per serving, my waistline can afford a plate of pasta.

Happy cooking!

Vegetable Lasagna with Mushrooms, Kale and Sun Dried Tomatoes
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 pinch red pepper
  • 10 ounces mushroom , sliced
  • 8 cups kale, chopped
  • ½ cup sun dried tomato, julienned (look for dehydrated tomatoes, not oil packed)
  • ¾ cup low sodium vegetable broth
  • 1 cup fresh basil leaves, chopped
  • 1 can petite diced tomatoes
  • 2 cups low fat cottage cheese
  • 2 cups low fat mozzarella cheese, shredded
  • ½ cup Parmesan cheese , shredded
  • ½ box whole wheat lasagna noodles, cooked and drained
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a 13 x 9 baking dish, or large square baking dish with cooking spray.
  3. Heat a large skillet over medium heat and add oil. Add onion and cook 5 minutes until softened. Add kale, garlic, red pepper, mushrooms, sun dried tomatoes, vegetable broth, and tomatoes. Cook another 8 - 10 minutes until vegetables are tender. Remove from heat and add ½ cup basil.
  4. Spread ⅓ of the mixture on the bottom of the baking dish. Top with a layer of noodles. Top noodles with ⅓ of cottage cheese, ⅓ of mozzarella and another ⅓ of the vegetables.
  5. Add another layer of noodles and top with top noodles with ⅓ of cottage cheese, ⅓ of mozzarella and remaining ⅓ of the vegetables.
  6. Add a final layer of noodles and top with remaining cottage cheese, mozzarella, remaining basil, and all of the parmesan.
Nutrition Information
Serving size: 8

Nutrition Per Serving
Calories: 302, Weight Watchers PointsPlus 7
Total Fat: 9.36g
Cholesterol: 44mg
Sodium: 673mg
Total Carbs: 30.10g
Dietary Fiber: 2.49g
Sugars: 6.21g
Protein: 22.02g

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Comments

  1. says

    Nicely done Kristen, I like cooking w/kale better than eating it raw. That cheesy blanket that covers the rest of the lasagna goodies-looks DIVINE!

  2. says

    That looks like a great meal! I love the thick veggie filling. I’d definitely choose it over some other meaty concoctions if it were on my table.

    Merry Christmas to you.

  3. EA-The Spicy RD says

    This looks fabulous and a great reminder that I haven’t made any lasagna for awhile! Must make this (after Christmas :-)

    • says

      It’s a good thing Ann caught the fact that I left out the kale in the recipe! It wouldn’t be much of a veggie lasagna without it. Have a wonderful new year to come!

  4. says

    I was so drawn in by the title and it sounds amazing! However, I may be missing it…but I don’t see Kale listed in the ingredients. I’d LOVE to try this one – can you help? The pictures and description sounds AMAZING!

    • says

      Ha! Boy can you tell it’s the holidays! I used 8 cups kale – it doesn’t cook down as much as spinach does, so 8 cups worked for me. If you think that would be too much for your family, you could always reduce the kale and add more mushrooms, or use spinach instead. Have a wonderful new year to come! I look forward to sharing recipes and tips with you. :)

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