Oven-Ready Kale and Shiitake Lasagna

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  • 2 cups sliced shiitake, crimini or white mushrooms
  • 4 cups chopped, stemmed kale
  • 3 teaspoons olive oil for frying
  • 3 cups pasta sauce
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 6 oven ready lasagna noodles
  • 1(12 ounce) package precooked sausage, sliced (optional)


Preheat oven to 350°F.
Heat oil in a large pot over medium-high heat.
Sauté mushrooms until browned and slightly tender.
Stir in kale and sauté for 3-4 minutes or until wilted.
Mix in pasta sauce and sausage if using.
Layer 3 noodles in bottom of a greased 9x13-inch baking dish.
Top with half of ricotta and half of mozzarella.
Top with half of mushroom mixture.
Repeat layers.
Bake, tightly covered, for 35-40 minutes or until bubbling.
Remove cover and continue baking until top is lightly browned and bubbling, 5-10 minutes more.

If necessary, to make sure noodles are covered, add up to 1/2 cup more liquid.
Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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