Kale Lasagna with Cottage Cheese

This kale lasagna with cottage cheese is a hearty, veggie-packed twist on vegetarian lasagna that’s comforting, nourishing, and surprisingly easy to make. Layers of chopped, seasoned kale alternate with a creamy cottage cheese mixture, rich tomato sauce, and no-boil lasagna noodles to keep things simple. Perfect for make-ahead meals, cozy weekends, or any night you want a wholesome, satisfying meatless dinner.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword Kale Lasagna, Meatless Lasagna

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 570kcal

Author Katie Trant

Ingredients

1 lb frozen kale defrosted, and liquid removed
4 cups cottage cheese I used full-fat
½ cup grated Parmesan cheese
½ teaspoon fine grain sea salt
½ teaspoon black pepper
4 cups Instant Pot Pasta Sauce or your favourite jarred marinara sauce
12 no boil lasagna noodles
2 cups shredded mozzarella cheese

US Customary - Metric

Instructions

Pre-heat your oven to 375°F.
Place the thawed, frozen kale in a clean kitchen towel and squeeze as much liquid from it as you possibly can.
1 lb frozen kale
In a large bowl, combine cottage cheese, Parmesan, salt, and pepper.
4 cups cottage cheese, ½ cup grated Parmesan cheese, ½ teaspoon fine grain sea salt, ½ teaspoon black pepper
Spoon some pasta sauce over the bottom of a deep 9x12 inch casserole dish.
4 cups Instant Pot Pasta Sauce
Add three no-boil lasagna noodles.
12 no boil lasagna noodles
Spread half of the cottage cheese mixture on top of the noodles, and top with three more noodles.
Generously cover the noodles with pasta sauce, and then scatter half of the kale over top.
Repeat the layers until you have used up all of the cottage cheese and kale, finishing with a layer of noodles covered with pasta sauce.
Scatter the top with shredded mozzarella cheese.
2 cups shredded mozzarella cheese
Place the lasagna in the oven and bake for 45-55 minutes, until the sauce is bubbling up around the edges, the noodles are soft, and the cheese is golden on top.
Let stand for 10 minutes before serving.

Notes

Nutrition values are an estimate only.
Lasagna can be assembled up to a day ahead of time, kept in the fridge and baked when you're ready.
Lasagna can be frozen, either baked or unbaked, in a dish wrapped tightly with foil.
To re-heat the lasagna, you can put the whole dish back in the oven for 15-20 minutes, or heat individual slices in the microwave.
Individual slices of lasagna can be wrapped in foil and frozen.

Nutrition