<< Back

Kale Lasagna


1 c. Ricotta
1 T. olive oil
1 T. chopped fresh rosemary
1/2 onion, diced
5 cloves garlic, minced
1 medium carrot, diced
1 bunch kale torn into bite-size pieces
1/4 c. pitted kalamata olives, chopped (optional)
1 c. feta, well crumbled
1 c. marinara sauce or tomato sauce
1/2 c. shredded romano or parmesan cheese



1) Preheat oven to 375 degrees.

2) Heat olive oil over medium high heat. Add onions and rosemary and saute till onions are translucent and just beginning to brown. Stir often so rosemary doesn't burn.

3) Add carrot and garlic to onion mixture and saute till garlic is frangrant, about 2 minutes.

4) Add kale and stir well. Cover and cook till kale is tender. (You may need to add about 1/4 c. water to steam it, but be sure to cook off all liquid before assembling lasagna). 

6) Assemble the lasagna in a greased 8X8-inch pan. Spread 1/2 the ricotta in a thin layer (about 1/4" thick) over the bottom. Top evenly with 1/2 the marinara sauce, then scatter the feta and olives in an even layer over that. Top with kale mixture. Spread remaining ricotta over kale, top with remaining marinara and sprinkle with romano cheese.

7) Bake for 25-30 minutes, or till cheese on top is beginning to brown (it won't get all melty since it's a harder cheese). Allow to sit for 5-10 minutes before slicing.