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Broccoli Kale Lasagna

Broccoli Kale Lasagna


Prep Time: 20 minutes

Yield: 8 serving

Cook Time: 1 hour


  • 1 T.olive oil, plus more for baking pan
  • ½ medium onion, chopped
  • 2 T.minced fresh garlic
  • 3 C. chopped broccoli, mushrooms, and red or orange bell peppers
  • ½ t. salt
  • 1 large egg
  • 2 C. part-skim ricotta cheese or tofu ricotta
  • 2 C. chopped fresh kale
  • 3 C. tomato sauce
  • 12 uncooked oven-ready whole wheat lasagna noodles
  • 1 C. shredded mozzarella cheese

Cooking Steps:

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking pan with olive oil.
  2. Heat the 1 T. of olive oil in a large skillet over medium-high heat. Sauté the onion and garlic in the oil. Add the vegetables and sauté until tender, for 5 to 8 minutes more. Set aside.
  3. Whisk the salt and the egg into the ricotta cheese and stir in the chopped kale.
  4. Pour approximately ½ C. of the tomato sauce in the bottom of the prepared baking pan.
  5. Top with four lasagna noodles, ½ C. of the ricotta mixture, half of the vegetables, and ¾ C. of sauce. Repeat for another layer. Top the pan with the remaining noodles, remaining sauce, and mozzarella cheese.
  6. Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes more, or until the cheese on top is bubbly.


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