This Smoky Mushroom Kale Lasagna is a delightful twist on a classic favorite. With its layers of earthy mushrooms, nutrient-rich kale, and a hint of smoky paprika, it’s a cozy meal that feels both hearty and healthy. Perfect for a family dinner or a special occasion, this dish is sure to become a household staple.
Lasagna noodles create the base layers, holding everything together. Olive oil is our go-to for sautéing, adding a smooth richness. Onion and garlic form the aromatic foundation, enhancing the depth of flavor. Mushrooms bring an earthy, umami taste, perfectly complemented by smoked paprika for that subtle smokiness. Kale adds a nutritious, hearty green layer, balancing the richness. Ricotta cheese provides a creamy texture, while mozzarella and Parmesan cheeses add gooeyness and sharpness. Finally, marinara sauce ties it all together with a tangy, tomato base.
This lasagna pairs beautifully with a simple green salad drizzled with lemon vinaigrette. For a heartier meal, serve with a side of garlic bread to soak up that delicious marinara sauce. A light, crisp white wine complements the smoky and earthy flavors perfectly.
First, preheat your oven to 375°F (190°C). While that's warming up, get your lasagna noodles cooking according to the package directions. Once they're done, drain them and set them aside for later.
Next, heat up the olive oil in a large skillet over medium heat. Toss in the chopped onions and minced garlic, letting them sauté until they're nice and translucent. This usually takes about 5 minutes. Then, add your sliced mushrooms and sprinkle in the smoked paprika. Cook everything together until the mushrooms are tender and have taken on a lovely brown color.
Once the mushrooms are ready, stir in the chopped kale. Let it cook for a few minutes until it wilts down beautifully, then season with a bit of salt and pepper to taste.
In a separate bowl, mix together the ricotta, 1 cup of mozzarella, and half of the Parmesan. This will form the creamy layer of your lasagna.
Grab a 9x13 inch baking dish and spread a thin layer of marinara sauce on the bottom. Then, lay down 4 lasagna noodles, followed by half of the mushroom-kale mixture, half of the ricotta mixture, and a third of the remaining marinara sauce. Repeat these layers, finishing with a layer of noodles and the last of the sauce on top.
Sprinkle the remaining mozzarella and Parmesan over the top. Cover the dish with foil and bake it in the oven for 25 minutes. After that, remove the foil and let it bake for another 15 minutes, until the cheese is bubbling and golden brown.
Once it’s done, let it cool for about 10 minutes before serving. This helps the layers set, making it easier to slice and serve.
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