What asparagus is in spring is in winterthe kale. Full of flavor, vitamins and wonderfully delicious – due to its many valuable ingredients, many people have discovered the vegetable and it is becoming increasingly popular. Whether raw in a salad, as a smoothie or in a hearty stew - the possibilities for enjoying it are endless and its spicy, tart taste gives a completely new and exciting touch to a wide variety of dishes. Traditionally prepared with potatoes and bacon, kale is a classic in northern German cuisine. But how about adding some variety to the table and making a kale lasagna for dinner? Whether vegan, with bechamel sauce or porcini mushrooms – our recipes are guaranteed to be a real culinary delight!
Kale lasagna with minced meat and tomato sauce
Are you starting to run out of ideas for what to make for dinner in a hurry? Full of flavor, lots of cheese and a rich sauce – this delicious kale lasagne with minced meat is comfort food at its best for us and is prepared in no time. And here comes the recipe.
Ingredients:
- 450 grams of minced meat
- 9 Lasagna sheets
- 350 grams of kale, coarsely chopped
- 2 cloves of garlic
- 1 No
- 400 Gramm Marinara-Sauce
- 240 grams mozzarella, grated
- 350 grams of ricotta cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- A pinch of nutmeg
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees.
- Heat olive oil in a large skillet over medium-high heat and sauté the garlic cloves for 1-2 minutes.
- Add the ground beef, season with salt and pepper and fry for 6-7 minutes until crumbly. Remove from pan and set aside.
- Add the kale to the pan and season with spices.
- Reduce the heat and cook for 4-5 minutes until the kale begins to soften.
- Meanwhile, combine the ricotta and half of the mozzarella in a bowl.
- Add egg, nutmeg and Italian seasoning and beat well.
- Spread some marinara sauce on a baking dish and top with three lasagna sheets.
- Layer half of the ricotta mixture, kale and minced meat on top and then place three lasagna sheets on top.
- Repeat the process and cover with the remaining marinara sauce.
- Sprinkle with mozzarella and bake for 30-40 minutes.
- Let it cool briefly and you have the perfect kale lasagna with tomato sauce!
Also super tasty:Pumpkin Lasagna with Salmon: Try this twist on the Italian classic!
Vegan kale and pumpkin lasagna
How to make kale lasagna vegan? Yes, that is also possible! Layered with creamy cashew ricotta, pine nut parmesan and roasted pumpkin - even meat eaters will love this recipe, we promise!
Ingredients:
- 410 grams of butternut pumpkin
- 350 grams of kale
- 6 lasagna sheets
- 1 medium onion, chopped finely
- 2 cloves of garlic
- 230 grams of raw cashews, soaked for at least 4 hours
- 600 Gramm Marinara-Sauce
- 20 grams nutritional yeast (optional but recommended)
- 2 tbsp olive oil
- The juice from a lemon
- 1 teaspoon each dried oregano and basil
- Salt and pepper to taste
Vegan Parmesan made from pine nuts:
- 90 grams roasted pine nuts
- 15 grams of nutritional yeast
- 1/2 teaspoon each garlic powder and salt
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Cut the butternut squash into large pieces, drizzle with olive oil and bake for 30-35 minutes, or until softened.
- Remove from the oven and reduce the temperature to 180 degrees.
- In the meantime, prepare the cashew ricotta. To do this, place the soaked cashew nuts in a blender with lemon juice, garlic cloves, nutritional yeast and salt and puree until fine. Gradually add about 60 ml of water and continue mixing until you get a creamy, ricotta-like consistency.
- Heat some olive oil in a large skillet over medium-high heat and sauté the onion for 3 minutes.
- Add the kale and spices to the pan and cook, covered, for 6-7 minutes until the kale begins to soften. Stir occasionally.
- Cook the lasagne sheets al dente according to the package instructions.
- Spread some marinara sauce on a baking dish and place 2 lasagne sheets on top.
- Then layer about half of the ricotta and pumpkin, spread with some marinara sauce and top with 2 more lasagna sheets.
- Spread the pasta with ricotta and spread the kale over it.
- Then add some more marinara sauce and finish with the remaining noodles.
- Then top with ricotta, pumpkin and sauce and bake for 25-30 minutes until golden brown.
- In the meantime, prepare the vegan parmesan. To do this, put all the ingredients in a blender and process into a powder.
- Sprinkle over the still hot kale lasagna, garnish with fresh basil and enjoy!
Vegetarian kale lasagne with porcini mushrooms and béchamel sauce
Are you currently trying to reduce your meat consumption? Then you should definitely prepare our vegetarian lasagna with béchamel sauce and porcini mushrooms today!
Ingredients:
- 12 lasagna sheets
- 350 grams of kale
- 15 grams of dried porcini mushrooms
- 500 grams of fresh porcini mushrooms or another variety of your choice
- 2 cloves of garlic
- 30 Gramm Parmesan
- 40 Gramm Butter
- Salt and pepper
Béchamelsauce:
- 750 ml whole milk
- 1 onion, coarsely chopped
- 1 stick of celery, roughly chopped
- 50 grams of wheat flour
- 50 Gramm Butter
- 1 Lorbeerblatt
- 1 tbsp mustard, medium hot
- Salt and pepper
Preparation:
- Pour 500 ml of boiling water over the dried porcini mushrooms and let them soak for at least 20 minutes.
- Pour through a sieve, collecting the water. Chop the mushrooms finely.
- For the béchamel sauce, bring the milk, onion, celery and bay leaf to the boil in a large saucepan and reduce the heat.
- Melt butter in another pot over medium heat and add flour.
- Cook, stirring constantly, until you get a smooth mixture.
- Gradually add the milk to the flour mixture, stirring constantly, and simmer for 2-3 minutes until the sauce has thickened.
- Season with salt and pepper and remove from heat. Fold in mustard.
- Preheat the oven to 180 degrees.
- Kale in a potcover with water and bring to a boil. Reduce heat and simmer for 2-3 minutes until softened. Mix about half of the béchamel sauce with the kale.
- Melt the butter for the lasagne in a large pan over medium heat and fry the mushrooms for 10 minutes until the liquid has evaporated.
- Now spread half of the béchamel sauce on the bottom of a baking dish and layer a third of the lasagna sheets.
- Spread the kale on top and add another layer of noodles.
- Then place the mushrooms on top and finish with the remaining lasagna sheets and béchamel sauce.
- Sprinkle with Parmesan and bake for 30-35 minutes.
- Allow to cool and your kale lasagne with béchamel sauce is ready!
Or how about a kale lasagne from the Thermomix?
Cooked quickly and no unnecessary dishes –Thermomixhas been on everyone's lips for several years and is a true all-rounder in the kitchen. Our wonderful kale lasagne from the Thermomix with apricots is ideal for a tasty winter dinner.
Ingredients:
- 10 lasagna sheets
- 500 grams of kale, fresh or frozen and defrosted
- 1 clove of garlic
- 1 medium onion, halved
- 5 dried apricots, diced small
- 20 Gramm Butter
- 40 grams of almond sticks
- 250 ml water
- 100 ml milk
- 1/2 cube of vegetable broth
- 300 Gram Fresh cream
- 100 grams of Gouda, cut into small pieces
- Salt and pepper to taste
Preparation:
- Put the Gouda in the mixing bowl and chop for 5 seconds on level 6 and transfer.
- Preheat the oven to 180 degrees and grease a baking dish with a little butter or olive oil.
- Put the garlic and onion in the mixing bowl, chop for 7 seconds on level 5 and press down with the spatula.
- Add butter and sauté for 2 minutes/Varoma at level 0.5.
- Add kale and sauté on speed 1 for 6 minutes.
- In the meantime, roast the almond sticks in a pan without fat until golden brown.
- Add water and vegetable stock to the mixing bowl and bring to the boil for 3 minutes at level 0.5.
- Add the dried apricots, almond sticks, salt and pepper and mix for 10 seconds on level 2, decant and rinse the mixing bowl with warm water.
- Add the milk and crème fraîche to the mixing bowl and mix for 10 seconds on speed 3.
- Spread some kale in the baking dish and line it with 2 lasagna sheets.
- Layer the kale, creme fraîche mixture, 50 grams of Gouda cheese and 2 lasagne sheets alternately one after the other.
- Finish with lasagna sheets and crème fraîche and sprinkle with the remaining Gouda.
- Bake for 30-35 minutes and you have the perfect kale lasagne with apricots!
Healthy kale lasagna with salmon
Want to impress your guests with something decadent and delicious? Simple and healthy ingredients come together to create a hearty, wonderfully delicious dish - this kale lasagne with salmon is guaranteed to provide a real taste explosion!
Ingredients:
- 10 lasagna sheets
- 250 grams of kale
- 250 grams of baby spinach
- 1 garlic clove, finely chopped
- 1 spring onion, thinly sliced
- 400 grams of salmon fillet, skinless and diced
- 100 grams of Parmesan, grated
- 2 tbsp freshly grated lemon peel
- 2 tablespoons each of freshly chopped chives and parsley
- Salt and pepper
Ricotta-Sauce:
- 120 Gramm Ricotta
- A dash of milk
- 1/2 tsp nutmeg
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees.
- Blanch the lasagne sheets in boiling water for 1 minute.
- Mix the ingredients for the ricotta sauce in a bowl until smooth and creamy.
- Heat some olive oil in a large skillet over medium heat.
- Fry the garlic and spring onion for 2-3 minutes.
- Add the kale and spinach and cook, covered, for 2-3 minutes. Pour in some water if necessary.
- Add the salmon to the pan and season with lemon juice, salt and pepper. Fry for another 2-3 minutes.
- Spread some ricotta sauce on the bottom of a baking dish and cover with lasagna sheets.
- Then spread half of the salmon mixture on top and repeat the process.
- Finish with a layer of ricotta sauce and sprinkle the Parmesan on top.
- Bake for 20-25 minutes and enjoy!
Kale lasagna low carb
Low carb and lasagna? Those are two words that don't belong together in a sentence, right? But we see it differently! High in protein, healthy and only 5 grams of net carbs per serving – these lasagna rolls are perfect for breakfast or dinner!
Ingredients low carb lasagna sheets
- 8-10 Owner
- 25 grams of Parmesan, grated
- 85 ml almond milk
- 1 teaspoon each salt and pepper
Filling and topping:
- 240 grams feta, crumbled
- 30 Gramm Hummus
- 250 grams of mozzarella, grated
- 100 grams of kale, roughly chopped
- 1 garlic clove, finely chopped
- 400 grams of tomato sauce, no added sugar
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper and grease with a little butter.
- For the low carb pasta, whisk eggs, cheese, milk and spices well in a large bowl and carefully pour the mixture onto the baking tray.
- Bake for 15-18 minutes and allow to cool completely.
- Mix 200 grams of feta, 240 grams of mozzarella, hummus and garlic in a bowl and season to taste.
- Increase the heat to 200 degrees and spread a little tomato sauce on a baking dish.
- Once the eggs have completely cooled, cut them lengthwise into strips about 5 centimeters wide.
- Fill the egg noodles with about 3-4 tablespoons of the feta mixture and spread some kale on top.
- Carefully roll up the noodles and pour them into the casserole dish.
- Top with remaining tomato sauce.
- Sprinkle feta and mozzarella on top and bake for 15-18 minutes until golden brown.
- Garnish with fresh basil and enjoy!
