Kristine's Kitchen · by Kristine Rosenblatt
Kale and Mushroom Lasagna
NUTRITION · PER SERVING90M COOK
CAL 19%·PRO 39%
CARBS 43G45% OF CAL
5G FIBER26G OTHER12G TOTAL SUGAR
FAT 16G38% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting kale and mushroom lasagna layered with ricotta, mozzarella, and marinara sauce. Satisfying, vegetarian, and perfect for a cozy family dinner.
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View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbsp olive oil
- 12 lasagna noodles
- 1 onion (medium)
- 8 oz cremini mushrooms (baby bella, portabella)
- 3 cloves garlic (minced)
- 1 tsp Italian Seasoning
- 1 bunch kale (large)
- 42 oz marinara sauce (approximate ounces based on 2 large jars)
- 15 oz part-skim ricotta cheese
- ¾ cup grated Parmesan cheese (divided)
- 12 oz mozzarella cheese (grated, about 2 1/2 cups)
- chopped parsley (for serving, optional)
At a glance
PER SERVING · TIME 90M
CAL 19%·PRO 39%
CARBS 43G45% OF CAL
5G FIBER26G OTHER12G TOTAL SUGAR
FAT 16G38% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 1514mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 351mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.