Mushroom Kale Lasagna
Cheesy, garlicky, Mushroom Kale Lasagna is loaded with sautéed mushrooms, garlic, and kale that’s layered between tender lasagna noodles, homemade marinara sauce, and three kinds of cheese for the ultimate homemade comfort food!
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I love pasta. Pasta + cheese is my happy place. This Mushroom Kale Lasagna has not only one cheese, but three cheeses. Now we’re really speaking my love language.
This pan of cheesy goodness is made with ricotta, parmesan, and mozzarella that’s layered between lasagna noodles, garlicky sautéed mushrooms and kale, and marinara sauce that you can either make from scratch or use your favorite jar.
Once a month I try to eat vegetarian for an entire week.
It is sometimes difficult preparing two different meals – one for me and one for my family, but Mushroom Kale Lasagna provides me with several meals, and I love leftovers, so it’s a win-win. However, I think that may have changed.
When I first approached my husband with the idea of a vegetarian lasagna made with mushrooms and kale instead of meat, he said something along the lines of, “that doesn’t sound good at all.”
Well, I made it and it turned out amazing! Guess who said, “that smells amazing, can I have some?” Long story short, I have to share my lasagna now!
Cheesy Spinach Lasagna Roll Ups are another great vegetarian pasta recipe!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Mushrooms – I like cremini, but white button or shiitake are good too
- Kale – curly kale or Lacinato (aka Tuscan or dinosaur) are my favorites
- Butter
- Olive oil
- Garlic
- Lasagna noodles
- Marinara sauce – homemade or store bought
- Herbs – dried thyme, dried oregano
- Parmesan cheese
- Mozzarella cheese
- Ricotta cheese
- Salt, pepper
How to make Mushroom Kale Lasagna:
While there are multiple steps to making this lasagna, it is really easy! Here is a step-by-step pictorial to show you just how easy it is.
1. Sauté some garlic, chopped kale, and sliced mushrooms in butter and olive oil until tender.
2. Put some of the marinara sauce in the bottom of your baking dish.
3. Tear lasagna noodles so that they fit in your 8×8 pan and place on top of marinara sauce.
4. Spread a layer of ricotta cheese on top of the lasagna noodles and sprinkle parmesan cheese on top of that.
5. Add half of the mushroom/kale mixture on top of the ricotta/parmesan layer.
6. Sprinkle mozzarella over the mushroom/kale mixture and repeat the layers again.
7. When you’re done with 2 sets of layers, sprinkle parmesan on the top and throw it in the oven! Bake your masterpiece to golden, cheesy perfection, then let it cool a little bit before slicing.
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
Voila, you have an amazingly delicious vegetarian lasagna made from scratch!
How to serve Mushroom Kale Lasagna
- With a side salad drizzled with Lemon Basil Vinaigrette
- Calabrian Chili Garlic Bread or some crusty French bread are great sides.
What kind of kale is best?
Curly kale is my favorite variety of kale to use in this recipe, but I also use Lacinato kale (Tuscan kale, dinosaur kale), or red Russian kale.
Just be sure to remove the hard inner ribs that run down the centers of the leaves.
How long is homemade lasagna good for?
Once cooled, leftover lasagna can be refrigerated in an air-tight container for up to 5 days.
Lasagna can also be frozen for up to 2-3 months in a freezer-safe container.
Looking for more vegetarian recipes? Here are some of my favorites:
- Chickpea & Cauliflower Curry
- Slow Cooker Curried Lentil Soup
- Kitchen Sink Vegetable Barley Soup
- Slow Cooker Cheesy Broccoli Potato Soup (shown below)
💡Tips & Tricks
- I only use full-fat dairy when I’m cooking or baking. It isn’t watered down and also has the most flavor and the best texture.
- If you don’t have the extra 20 minutes to make the Homemade Marinara Sauce, feel free to use your favorite jar of pasta sauce, but the homemade stuff is worth the little bit of extra time!
- You only need 1 1/2 cups of marinara for this recipe, so you’ll have 1 1/2 cups leftover that you can either freeze for a later use or make a second batch of lasagna.
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Mushroom Kale Lasagna
Equipment
- 8 x 8 baking dish
- Nonstick cooking spray
Ingredients
- 1 1/2 cups marinara sauce divided
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups chopped kale ribs & stems removed
- 8 oz sliced mushrooms
- 5 cooked lasagna noodles divided
- 5 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- Couple grinds of fresh black pepper
- 1/2 cup ricotta cheese divided
- 1/2 cup grated parmesan cheese divided
- 2 cups shredded mozzarella divided
Instructions
- Preheat oven to 375°. Spray an 8x8 baking dish with nonstick cooking spray.
- In a medium-sized pan, saute the mushrooms, garlic, kale, and spices in the olive oil and butter for 5-6 minutes, or until the kale has softened and the mushrooms are cooked. Set aside.
- To an 8x8 baking dish, spread half of the marinara to the bottom of the dish.
- Tear your lasagna noodles to fit the baking dish and save the rest for the next layer.
- Spread half the ricotta on top of the lasagna noodles and sprinkle a little parmesan cheese on the ricotta.
- Distribute half of the mushroom/kale mixture on top of the ricotta/parmesan layer, then top with half of the mozzarella
- REPEAT ALL STEPS then add a little parmesan on top of the finished lasagna and bake uncovered for 30 minutes or until the cheese is lightly golden brown around the edges. Let sit at room temperature for about 10 minutes before slicing. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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This was delicious. I need to make it again soon!
This recipe is delicious- one of my favorites
Delicious!
Do you put a pasta layer on the top ?
Hi there! There doesn’t end up being a pasta layer on the top. I spread half of the marinara to the bottom of the dish, add a layer of lasagna noodles, spread half the ricotta on top of the lasagna noodles and sprinkle a little parmesan cheese on the ricotta. Distribute half of the mushroom/kale mixture on top of the ricotta/parmesan layer, then top with half of the mozzarella. Repeat all steps then add a little parmesan on top of the finished lasagna. Enjoy!
I made this today, with ruby chard instead of kale and half the mushrooms (all I had).
I had sharp cheddar, but no mozzarella, so use the cheddar.
It turned out great!
By the way, I use the same brand of lasagna, but cooked 6 noodles instead of 4 and thought it was the right quantity.
I’m so glad you enjoyed it! I’ve never made it with ruby chard, but it sounds lovely!
I like this recipe very much and keep on posting these kind of recipes.
I don’t see the amount of lasagna noodles in the recipe.
Hi Kimberly! I’m so sorry I neglected to add those important parts of the recipe! I used 4 lasagna noodles that I tear to fit in an 8×8 pan for two layers, and I cook the spices with the kale, mushrooms, and garlic. Sorry about that, I hope it turns out delicious for you!
I loved it thanks for sharing
I’m so glad you enjoyed it! Thank you for the feedback :)