This Kale and Mushroom Lasagna is full of delicious and aromatic mushrooms, covered in a cheesy Bechamel sauce and fresh mozzarella, and baked to perfection. It’s meat-free yet so comforting and delicious that you won’t miss the meat.
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Why This Recipe Stands Out
This Kale and Mushroom Lasagna is a delicious take on the classic that everyone will love. Here's why it's an incredible recipe:
- Perfect for Vegetarians: This recipe is packed with the rich, savory flavors that you love in a traditional lasagna, but it's completely vegetarian.
- Layers of Flavor: The combination of mushrooms, fresh mozzarella, and a creamy bechamel sauce is seriously delicious.
- Healthy Twist: With kale as one of the main ingredients, this lasagna has a slightly healthier twist than the classic.
- Comfort Food: Lasagna has always been a comfort food, and this vegetarian version is no exception. The layers of deliciousness are seriously satisfying.
Key Ingredients
- Mixed Mushrooms – These provide a hearty, meaty texture and a rich, earthy flavor to our lasagna. Make sure to slice them thinly so they cook evenly and blend well with the other ingredients.
- Garlic and Onion – We finely mince these aromatic ingredients to infuse the mushrooms with their pungency, adding a depth of flavor to the dish.
- Kale – We love the slightly bitter, earthy flavor of kale, which also provides a beautiful pop of green to our lasagna. Tear the leaves into small pieces to distribute them evenly.
- Fresh Mozzarella – We use fresh mozzarella for its creamy texture and mild, milky flavor. Tear it into pieces for easy distribution throughout the lasagna.
- Lasagna Noodles – We use regular lasagna noodles for this recipe. You can use oven-ready noodles if you prefer, but we like the texture of traditional noodles.
Substitutions and Variations
This kale and mushroom lasagna is a versatile dish that lends itself to all kinds of variations and substitutions. Here are some of our favorite ideas:
- Cheese: While we love the combination of mozzarella and gruyere in this recipe, feel free to get creative with your cheese choices. Fontina, cheddar, or even a sprinkle of parmesan on top would all be delicious substitutes.
- Vegetables: If you’re not a fan of kale, you can easily substitute it with spinach or Swiss chard. For the mushrooms, feel free to use any variety you like. We've used a mix of cremini, oyster, portobello, and maitake, but the recipe would also work with just one type of mushroom.
- Herbs: The fresh thyme and parsley in this recipe add a wonderful earthy flavor, but you could also try using other herbs like oregano, basil, or even a pinch of dried rosemary for a different flavor profile.
How to Make Kale And Mushroom Lasagna
Step 1: In a large skillet, sauté onion until translucent. Add garlic and sauté for 1 more minute. Then, add mushrooms, salt, pepper, thyme, and cook until all the liquid is evaporated. Set aside when cooked.
Step 2: Meanwhile, make Bechamel sauce. In a skillet, add garlic and cook until fragrant. Whisk in flour and cook for about 4-5 minutes. Pour in ½ cup of milk and whisk until no lumps remain.
Step 3: Add the remaining milk, nutmeg, salt, pepper, Gruyere cheese, and kale. Stir until cheese has melted and set aside.
Step 4: Spread a thin layer of Bechamel sauce on the bottom of the baking dish. Place 2 lasagna noodles lengthwise and spread a couple of tablespoons of sauce over them. Then, add half of the mushrooms and top with mozzarella.
Step 5: Repeat the layer with the remaining ingredients. Finish with a layer of noodles, Bechamel sauce, and mozzarella.
Step 6: Cover with foil and bake for 15 minutes. Then, uncover and bake for 20 more minutes. Sprinkle with fresh parsley and enjoy!
For full list of ingredients and instructions, see recipe card below.
What to Serve with Kale And Mushroom Lasagna
- Go ahead and prepare this lasagna for your main course. You can certainly make a simple side salad to go with it. But even without a salad, this lasagna is a self-sufficient meal.
- We love serving this lasagna with our Dandelion Salad or our Portuguese Salad.
- This lasagna can also be a great addition to your holiday table. Try it with a simple Roasted Butternut Squash Salad for a festive, flavorful meal.
Frequently Asked Questions
You can use any mix of your favorite mushrooms for this recipe. We recommend using a combination of cremini, oyster, portobello, and maitake. You can also use shimeji, enoki, or any other type of mushroom you like.
Yes, you can use pre-cooked lasagna noodles if you prefer. However, if you use pre-cooked noodles, you may need to adjust the baking time as they will require less time in the oven. Be sure to check the package instructions for the recommended baking time when using pre-cooked noodles.
The lasagna is done when the top is golden brown and the edges are bubbling. This should take about 15 minutes with the foil on and 20 minutes with the foil off.
This lasagna will keep well in the refrigerator for up to 3 days. Be sure to store it in an airtight container to maintain its freshness. You can also freeze it for up to 3 months. Just be sure to let it thaw in the refrigerator before reheating.
Recipe
Creamy Kale And Mushroom Lasagna
Ingredients
- 1 pound mixed mushrooms such as cremini, oyster, portobello, maitake, thinly sliced
- 2 cloves garlic finely minced
- 1 medium onion finely minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme finely minced
- 1 bunch kale about 7-8 leaves, torn into small pieces
- 8 ounces fresh Mozzarella cheese torn into pieces or thinly sliced
- 6 lasagna noodles
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large skillet and over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Add garlic and sauté for 1 more minute.
- Add mushrooms, salt, pepper, thyme and cook until all liquid is evaporated and mushrooms are slightly browned, about 15-20 minutes. (If there is too much liquid along the way, you can carefully pour it out into a sink.). When mushrooms are cooked, set aside.
- Preheat the oven to 400 F.
- Meanwhile bring a large pot of lightly salted water to a boil. Reduce the heat to medium and cook lasagna noodles for 5 minutes stirring occasionally. Drain and using tongs place lasagna noodles on a plastique covered baking sheet.
To make Bechamel Sauce:
- Heat butter in a large non-stick skillet over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour and cook butter-flour mixture stirring constantly for about 4-5 minutes. Pour in about ½ cup of milk and keep whisking until no lumps remain. Add the remaining 1 ½ cup of milk and whisk again until the sauce is nice and smooth. Add nutmeg, salt, pepper and Gruyere cheese. Stir until cheese has melted and add kale. Wait until kale wilts and remove skillet from the heat.
- Take 1.5 qt (8.6 x 6.3 in) baking dish. Spread a thin layer of Bechamel sauce on the bottom of the dish. Place 2 lasagna noodles lengthwise. They can overlap. Spread a couple of tablespoons of sauce over noodles and spread half of the mushrooms. Top with Mozarella.
- Repeat layering process 1 more time.
- Finish with the final 2 lasagna noodles, Bechamel sauce and Mozarella.
- Cover with a foil and bake for 15 minutes. Then uncover and bake for 20 more minutes.
- Sprinkle with fresh parsley and enjoy!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Thuy Bohmker says
lovely regrads