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SideChef
Recipes
Gluten-Free
Tomato, Ricotta, Kale & Basil Lasagne
Recipe

19 INGREDIENTS • 12 STEPS • 1HR 30MINS

Tomato, Ricotta, Kale & Basil Lasagne

4.3
3 ratings
Editor's Choice
Editor's Choice
This Vegetarian Lasagna with Tuscan Kale recipe is the perfect meal for a weekend dinner party! The kale and tomato filling is juicy and flavorful, while the ricotta provides cheesy goodness that even meat-lovers will love.
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Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
This Vegetarian Lasagna with Tuscan Kale recipe is the perfect meal for a weekend dinner party! The kale and tomato filling is juicy and flavorful, while the ricotta provides cheesy goodness that even meat-lovers will love.
1HR 30MINS
Total Time
$3.71
Cost Per Serving
Ingredients
Servings
12
US / Metric
Red Onion
1
Red Onion
Garlic
3 cloves
Garlic
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Lemon
1
Lemon, zested
Tomato
10
Medium Tomatoes
Bay Leaf
3
Bay Leaves
Fresh Basil Leaf
1 bunch
Fresh Basil Leaf
Ricotta Cheese
2 1/2 cups
Ricotta Cheese
Parmesan Cheese
1/2 cup
Parmesan Cheese
Egg
2
Eggs
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Mozzarella Cheese
2 2/3 cups
Mozzarella Cheese
Arugula
5 cups
Arugula
Fresh Baby Spinach
3 1/3 cups
Fresh Baby Spinach
Tuscan Kale
8 stalks
Tuscan Kale
or Cavolo Nero
Gluten-Free Lasagna Sheets
14 oz
Gluten-Free Lasagna Sheets
Olive Oil
as needed
Olive Oil
Sea Salt
to taste
Sea Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
332
Fat
13.4 g
Protein
15.7 g
Carbs
38.8 g
Add to plan
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Tomato, Ricotta, Kale & Basil Lasagne
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author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
Cooking InstructionsHide images
step 1
Preheat your oven to 180 degrees C (350 degrees F). Finely chop the Red Onion (1) and Garlic (3 cloves) and sauté in a pan until soft.
step 1 Preheat your oven to 180 degrees C (350 degrees F). Finely chop the Red Onion (1) and Garlic (3 cloves) and sauté in a pan until soft.
step 2
Whiz the Tomatoes (10) in a blender or food processor until finely chopped.
step 2 Whiz the Tomatoes (10) in a blender or food processor until finely chopped.
step 3
Pour the whizzed tomatoes into the pan with the chopped onion and garlic. Then add the Lemon (1), Crushed Red Pepper Flakes (1 pinch), Bay Leaves (3) and the torn Fresh Basil Leaf (1 bunch). Simmer the sauce for 20 to 30 minutes then remove.
step 3 Pour the whizzed tomatoes into the pan with the chopped onion and garlic. Then add the Lemon (1), Crushed Red Pepper Flakes (1 pinch), Bay Leaves (3) and the torn Fresh Basil Leaf (1 bunch). Simmer the sauce for 20 to 30 minutes then remove.
step 4
While the sauce is simmering, sauté the Fresh Baby Spinach (3 1/3 cups), Baby Arugula (5 cups) and shredded Tuscan Kale (8 stalks) in a pan with a little Olive Oil (as needed) until wilted, then remove from the heat and set aside.
step 4 While the sauce is simmering, sauté the Fresh Baby Spinach (3 1/3 cups), Baby Arugula (5 cups) and shredded Tuscan Kale (8 stalks) in a pan with a little Olive Oil (as needed) until wilted, then remove from the heat and set aside.
step 5
In a medium mixing bowl, add the Ricotta Cheese (2 1/2 cups), finely grated Parmesan Cheese (1/2 cup), Eggs (2), Ground Nutmeg (1/2 tsp), some Sea Salt (to taste) and Freshly Ground Black Pepper (to taste), and mix with a fork to combine.
step 5 In a medium mixing bowl, add the Ricotta Cheese (2 1/2 cups), finely grated Parmesan Cheese (1/2 cup), Eggs (2), Ground Nutmeg (1/2 tsp), some Sea Salt (to taste) and Freshly Ground Black Pepper (to taste), and mix with a fork to combine.
step 6
Add the wilted spinach, rocket and kale to the ricotta mixture and stir to combine.
step 6 Add the wilted spinach, rocket and kale to the ricotta mixture and stir to combine.
step 7
Using a large baking dish, spread some of the tomato sauce onto the bottom of the dish, add one layer of Gluten-Free Lasagna Sheets (14 oz) then spread a layer of the greens and ricotta mix, some basil leaves and another layer of pasta sheets.
step 7 Using a large baking dish, spread some of the tomato sauce onto the bottom of the dish, add one layer of Gluten-Free Lasagna Sheets (14 oz) then spread a layer of the greens and ricotta mix, some basil leaves and another layer of pasta sheets.
step 8
Repeat until all the ingredients have been used up.
step 8 Repeat until all the ingredients have been used up.
step 9
Place Mozzarella Cheese (2 2/3 cups) slices and some basil leaves (to taste) on top,
step 9 Place Mozzarella Cheese (2 2/3 cups) slices and some basil leaves (to taste) on top,
step 10
Drizzle on top with olive oil and sprinkle with sea salt and freshly cracked black pepper.
step 10 Drizzle on top with olive oil and sprinkle with sea salt and freshly cracked black pepper.
step 11
Place the baking dish into your preheated oven and cook for 50 minutes.
step 11 Place the baking dish into your preheated oven and cook for 50 minutes.
step 12
Once cooked, remove from the oven and serve with a fresh garden salad. Enjoy!
step 12 Once cooked, remove from the oven and serve with a fresh garden salad. Enjoy!
Tags
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Gluten-Free
Comfort Food
Shellfish-Free
Vegetarian
Pasta
Italian
Winter
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