Mushroom Kale Lasagna
Cheesy and garlicky, Mushroom Kale Lasagna is the ultimate comfort food made with homemade marinara, mushrooms, kale, and three types of cheese!
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I love pasta. Pasta + cheese is my happy place, and 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 this 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 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 (scroll down to recipe card for complete recipe):
- Mushrooms – I like cremini, but white button 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
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
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 they fit 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. (Full instructions on recipe card below)
How to serve Mushroom Kale Lasagna
- With a side salad drizzled with Creamy Roasted Garlic Dressing or Lemon Basil Vinaigrette
- Calabrian Chili Garlic Bread
- Air Fryer Ciabatta Garlic Bread
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.
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
💡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.
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Mushroom Kale Lasagna
Equipment
- skillet
- 8 x 8 baking dish
- Nonstick cooking spray
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms (cremini, white button) sliced
- 5 garlic cloves minced
- 2 cups chopped kale ribs & stems removed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sea salt
- black pepper to taste
- 1 1/2 cups marinara sauce divided
- 5 cooked lasagna noodles divided
- 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 8 x 8 baking dish with nonstick cooking spray.
- Add olive oil and butter to a medium-sized skillet, and sauté the mushrooms, garlic, kale, dried thyme, dried oregano, salt, and pepper for 5-6 minutes, or until the kale has softened and the mushrooms are cooked. Set aside.
- Spread half of the marinara to the bottom of the baking dish.
- Tear your lasagna noodles to cover the bottom of 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!
Notes
- Once cooled, leftover lasagna can be refrigerated in an air-tight container for up to 4 days.
- Lasagna can be frozen in a freezer-safe container. Best is used within 2-3 months.
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Does this freeze well? Thanks!
I’d wrap it tightly in plastic wrap/foil to prevent freezer burn. It will last forever frozen, but best if eaten within 3 months for the best quality. :)
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 :)