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Kale and White Bean Lasagna

Kale and White Bean Lasagna
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This hearty lasagna features layers of tender kale, creamy white beans, and rich tomato sauce, all baked with pasta and cheese for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 12 lasagna noodles
  • 1 pound kale, stems removed and chopped
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese, plus more for topping

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in crushed tomatoes, tomato sauce, basil, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat and let it cook for at least 15 minutes, or longer for a richer flavor.
  3. While the sauce is simmering, cook the lasagna noodles according to package directions. Drain and set aside.
  4. In a large bowl, combine chopped kale and cannellini beans.
  5. In another bowl, mix ricotta cheese, egg, 1/2 cup Parmesan cheese, and 1/2 cup mozzarella cheese. Season with salt and pepper.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles.
  10. Top with half of the kale and bean mixture.
  11. Spoon a generous amount of tomato sauce over the kale and beans.
  12. Repeat layers: noodles, remaining ricotta mixture, remaining kale and bean mixture, and more sauce.
  13. Finish with a final layer of noodles and cover with the remaining tomato sauce.
  14. Sprinkle generously with additional Parmesan and mozzarella cheese.
  15. Cover the baking dish with foil and bake for 25 minutes.
  16. Remove foil and bake for another 15-20 minutes, or until the cheese is bubbly and lightly browned.
  17. Let the lasagna rest for 10 minutes before serving.

Notes

  • For a richer flavor, simmer the tomato sauce for at least 30 minutes, or even an hour.
  • If you prefer a less bitter kale, massage it with a little olive oil before adding it to the lasagna.
  • This lasagna can be assembled ahead of time and refrigerated. Add an extra 10-15 minutes to the covered baking time if baking from cold.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

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