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Ingredients

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Directions

  1. Preheat oven to 350° F.
  2. Cook lasagna noodles according to package directions; omitting salt, butter and oil.
  3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Mix together mozzarella and 1 teaspoon dried herbs.
  5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Additional Tips

Cooking Tips: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.

Vegetarian Option: Substitute meat with an extra cup of beans.

Leftover ingredients?
Search for the ingredient below and use the remaining amount in those recipes!





Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
299
Total Fat
7.5 g
Saturated Fat
2.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
3.0 g
Cholesterol
39 mg
Sodium
129 mg
Carbohydrates
37 g
Fiber
7 g
Sugars
5 g
Protein
24 g
Price Per Serving

$3.27

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