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Beef and Kale Lasagna

Beef and Kale Lasagna
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This recipe offers a hearty and nutritious beef and kale lasagna, perfect for a family meal. It combines seasoned ground beef with fresh kale, creamy ricotta, and rich tomato sauce, layered between lasagna noodles and topped with mozzarella.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 4 cups chopped kale, stems removed
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Stir in onion and garlic. Cook until softened, about 5 minutes.
  3. Add crushed tomatoes, tomato sauce, water, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for at least 30 minutes, stirring occasionally.
  4. Preheat oven to 375°F (190°C).
  5. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
  7. In a separate bowl, toss chopped kale with a pinch of salt.
  8. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange 3-4 lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles.
  11. Top with half of the kale.
  12. Sprinkle with 1/2 cup mozzarella cheese.
  13. Spoon about 1/3 of the remaining meat sauce over the mozzarella.
  14. Repeat layers: noodles, remaining ricotta, remaining kale, 1/2 cup mozzarella, and 1/3 of the remaining meat sauce.
  15. Place a final layer of noodles, then top with the remaining meat sauce and the remaining 1 cup of mozzarella cheese.
  16. Cover the baking dish with aluminum foil.
  17. Bake for 25 minutes.
  18. Remove foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
  19. Let the lasagna rest for 10-15 minutes before serving.

Notes

  • For a richer flavor, simmer the meat sauce longer.
  • You can prepare the meat sauce and ricotta mixture a day ahead.
  • Fresh spinach can be used instead of kale.

Nutrition

Find it online: https://kitchenvan.com/beef-and-kale-lasagna/