Mushroom & Kale Lasagne

Mushroom & Kale Lasagne

I’ve been making this lasagne for years, but when I went to make it the other night I realized we were out of frozen chopped spinach. We did have a full bag of frozen chopped kale on hand, so I used that instead. This small change made this dish outstanding! The combination of the earthy mushrooms and the slight bitterness of the kale creates a complex flavor that I think you’ll love too! I used a jar of roasted red pepper pasta sauce, but any sauce with a rich tomato flavor will do!

9 lasagna noodles

Mushroom mixture:
2 Tbsp olive oil
2 cloves garlic, minced
2 portobello mushroom caps, cut into 1/4″ pieces
1/2 red onion, diced
Ground pepper to taste
4 Tbsp fresh oregano

“Ricotta cheese” mixture:
1 lb firm tofu
1 16 oz package frozen chopped kale (or spinach)
1/4 cup nutritional yeast

Cashew-cheese sauce:
1 cup raw, unsalted cashews
1/2 cup water
2 Tbsp lemon juice
1 tsp salt
1/2 tsp rice vinegar

1 jar pasta sauce
Fresh basil

Preheat oven to 350°.

In a large pot, boil enough water to cook lasagna noodles. Cook lasagna noodles until al dente and set aside.

Heat olive oil over medium heat, add onions and cook  3-4 minutes. Add garlic, mushrooms, and pepper and cook 5-7 minutes until mushrooms are tender. Stir in fresh oregano and set aside.

Defrost kale (or spinach) in a large mixing bowl, add tofu and mash with a potato masher or by hand to create a ricotta cheese texture. Mix in nutritional yeast and set aside.

In a blender or small food processor add cashews, water, lemon juice, salt and rice vinegar. Blend until smooth and set aside.

To assemble your lasagne: spoon about 1/4 cup sauce onto the bottom of a 13 x 9 inch baking dish. Place three lasagna noodles on top of the sauce. Spoon 1/3 tofu/kale mixture, then 1/3 mushroom mixture, drizzle with pasta sauce and 1/3 cashew cheese mixture. Repeat process two more times with remaining ingredients. Top with fresh basil, finely chopped.

Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes. Let stand for about 5 minutes to set before serving.

Servings: 12
Per serving: 345 calories (114 from fat), 12.6g total fat, 2.4g saturated fat, 17mg cholesterol, 640mg sodium, 46.1g total carbohydrate (5.2g dietary fiber, 9g sugar), 14.6g protein,  122% vitamin A, 23% vitamin C, 18% calcium, 21% iron

  • Good Points: Low in cholesterol, very high in Vitamin A, great source of iron
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  1. Heya,
    just to let you know that I find that you can interchange kale for spinache and vise versa on a lot of recipies! I find that kale isn’t as bitter as spinache!

  2. […] 5. In sauces, pizzas, and pastas. Just like adding spinach to a tomato sauce, kale is also delicious when put on pizza, in pasta, or any other saucy dish. Tomatoes do not even need to be present, though, as kale also makes a great pesto. To sneak kale into a popular dish, try making a kale lasagna. […]

  3. I have been making this lasagna for a couple of years now and we still love it as much as we did when we first found the recipe!!


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