Prepare to revolutionize your dinner routine with a lasagna that's not just a meal, but a culinary adventure! This isn't your ordinary lasagna - it's a nutrient-packed, flavor-explosion that transforms traditional Italian comfort food into a healthy, mouthwatering masterpiece. Imagine layers of creamy ricotta, tender white beans, vibrant kale and escarole, all nestled between perfectly cooked lasagna noodles and smothered in rich marinara sauce. Whether you're a health-conscious foodie or a comfort food lover, this recipe promises to tantalize your taste buds and nourish your body in one incredible dish.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 lasagna noodles
- 2 cups white beans, cooked
- 2 cups kale, chopped
- 1 cup escarole, chopped
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- If using dried lasagna noodles, cook them according to package instructions in salted boiling water until al dente. Drain and rinse with cold water to prevent sticking. If using no-boil noodles, set aside.
- In a large mixing bowl, combine cooked white beans, chopped kale, and chopped escarole. Season with salt and pepper, and mix thoroughly.
- In another bowl, mix ricotta cheese with 1/4 cup of grated Parmesan cheese. Season with a pinch of salt and black pepper.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Arrange a layer of lasagna noodles to cover the bottom of the dish, slightly overlapping if necessary.
- Spread half of the ricotta cheese mixture over the noodles, followed by half of the white bean and greens mixture.
- Pour 1 cup of marinara sauce over the layer, then sprinkle 1 cup of mozzarella cheese.
- Repeat the layering process: noodles, remaining ricotta, remaining bean and greens mixture, marinara sauce, and mozzarella cheese.
- For the final layer, place the last of the noodles, cover with remaining marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. This prevents the top from burning.
- Bake in the preheated oven for 45 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 15-20 minutes. This allows the layers to set and makes serving easier.
- Slice into 8 portions and serve hot. Optionally, garnish with fresh basil or parsley.
Tips
- Use fresh ingredients: The quality of your kale, escarole, and beans will dramatically impact the final flavor.
- Don't skip the resting time: Letting the lasagna rest for 15-20 minutes allows the layers to set and makes cutting and serving much easier.
- Layer strategically: Ensure even distribution of ingredients in each layer for consistent flavor and texture.
- Season each layer: Don't rely solely on the final seasoning - add salt and pepper to each component for depth of flavor.
- Choose the right cheese: Use freshly grated mozzarella and Parmesan for the best melting and flavor.
- Cover with foil initially: This prevents the top from burning while ensuring the lasagna cooks evenly.
- Make ahead friendly: This lasagna can be prepared in advance and refrigerated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 22g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 45mg
