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Vegetable Lasagna

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READ REVIEWS (0)

1 hr 30 mins total
30 mins prep

459 calories/serving

Recipe Filed Under
Cheese, Pasta, Vegetable, Dairy, Tomato, Kale, Italian, Baking, Easy, Vegetarian, Kid-Friendly, Healthy, Dinner, Lasagna, Potluck

Provided By: Woman's Day

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Ingredients

Serves:

1 Tbsp olive oil

4 cups sliced onions

1 lb fresh kale, stems removed, leaves washed, dried and chopped

1/4 tsp salt

1/4 tsp pepper

1 pkt (.8 oz) white sauce mix, prepared with milk as pkg directs and adding Tbsp minced garlic

9 oven-ready lasagna noodles (from an 8-oz box)

1 tub (5 oz) part-skim ricotta cheese

1 pt cherry or grape tomatoes, halved

1 pkg (8 oz) shredded part-skim mozzarella cheese

Directions

Heat oven to 375°F. Grease a 13 x 9 x 2-in. baking dish.

Heat oil in a large saucepan. Add onions; sauté until golden. Stir in kale, salt and pepper; cook 4 minutes, or until kale wilts.

Spoon a thin layer of white sauce in baking dish. Top with 3 noodles, not overlapping. Spread with half the ricotta cheese, covering noodles completely. Top with layers of half the kale, half the tomatoes and 1⁄3 the remaining sauce. Sprinkle with 1⁄3 the mozzarella cheese. Repeat layers once. Top with remaining 3 noodles; cover completely with remaining sauce and sprinkle with remaining cheese. Cover with nonstick foil.

Bake 50 minutes. Uncover and bake 10 minutes longer until center is hot (see Note).

Note: Insert the tip of a knife in the center for 30 seconds. If tip feels hot when removed, the lasagna is done.