Zucchini and Kale Lasagna

  • Course: Entree
  • Cuisine: American
  • Occasion: Any
  • Makes: 6 servings
  • Prep Time: 20 minutes
  • Cook/Bake Time: 40 minutes
  • Ready In: 60 minutes
  • LoadingSave Recipe

QR Code for Zucchini and Kale Lasagna
Scan this with your smart phone to visit this recipe!

Pin It
Share on Facebook Share on Twitter Share by Email

Print this recipe: Print this recipe


1HeadKaleThinly chopped
2TablespoonsExtra Virgin Olive Oil
8OuncesRicotta Cheese
2CupsShredded Italian Cheese Blend
1TeaspoonItalian Seasoning
1JarPasta SauceAbout 26 ounces
Sea Salt


  1. Pre-heat oven to 375 degrees.
  2. Cut off the ends of the zucchini and slice lengthwise into 1/4" thin slices.
  3. Lay out paper towels and place zucchini in a single layer over them.
  4. Sprinkle with sea salt and set aside. The sea salt will help draw out the moisture.
  5. Heat oil in a large saute pan over medium heat.
  6. Add kale to heated oil and saute for about 5 minutes.
  7. Add garlic and continue to cook another minute or 2 until all the kale has started to wilt.
  8. Remove from heat and set aside.
  9. In large bowl, combine ricotta cheese, Italian cheese, Italian seasoning and egg; mix well.
  10. When the kale has cooled, add to cheese mixture.
  11. Lay out one layer of zucchini in dish.
  12. In a 9x9-inch baking dish, spread enough pasta sauce to cover bottom of dish.
  13. Top with half cheese mixture, and more pasta sauce.
  14. Add another layer of zucchini, remaining cheese mixture and more pasta sauce.
  15. Top with a final layer of zucchini and the rest of the pasta sauce.
  16. Cover with aluminum foil and bake 35 minutes.
  17. Uncover, top with the rest of Italian cheese and broil for an additional 5-10 minutes.
  18. Let stand 10 minutes before cutting.

Chef/Baker: Danie

Has been with us since 12/16/2011.
Website: http://www.vovosrecipes.com
Find me on: Google+ Twitter

User Options

Log In

Search Recipes