Kale & Mushroom Lasagne



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Mushrooms, mushrooms, mushrooms galore right now on our logs. Thus, sticking some of them between noodles and cheese seemed like the right thing to do.


1/2 package of lasagne noodles
1 container Ricotta cheese
2 c Mozzarella cheese, shredded
1/2 c Parmesan cheese
2 eggs
6 cups tomato sauce
1/2 bunch kale
1 lb shittake mushrooms (or any other sautéing mushrooms)
1 T Herbs of Provence
1 T Olive oil


Preheat the oven to 350 degrees. Next, slice the mushrooms and chop the kale, leaving out the center stem. Heat a skillet to medium heat, and throw in the kale and the mushrooms. If you have lots of time, do these one at a time. But, if you’re like me, and not concerned with details–especially since visuals don’t matter since they’re just going to be stuck between noodles–throw the kale and mushrooms in the skillet together. Sauté until cooked, or for 5-7 minutes. Set aside.

Next combine the cheese, herbs, S&P, and eggs in a bowl. (Truth be told, I skimped on the cheese in my version to try to make it a bit healthier….I wouldn’t recommend it. Dry lasagne is not nearly as tasty.) In your 9 x 13″ pan, put 1/3 of the tomato sauce on the bottom. Next, layer the noodles. (I used the ones you don’t have to cook ahead of time.) Next spread 1/3 of the cheese mixture, and then 1/3 of the kale/mushroom combo. Do this two more times. Cover with foil and bake for 55 minutes, and take off the foil and let the cheese brown for the last 5 minutes.

Lasagne also freezes great and makes for wonderful left-overs.


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