This hearty lasagna combines the earthiness of kale with the rich flavors of roasted vegetables for a delicious, comforting meal. It's perfect for a cozy dinner that’s both nutritious and satisfying.
Start by heating your oven to 450°F (230°C) and lining a baking sheet with foil. Chop up the red and yellow bell peppers, zucchini, and mushrooms, then toss them with 4 tablespoons of olive oil, salt, and pepper in a bowl. Spread the veggies out evenly on the baking sheet and roast them for about 10 minutes. Give them a good stir or flip, then roast for another 10 to 15 minutes until they’re nicely browned.
While the veggies are roasting, bring a pot of water to a boil and add the torn kale. Let it cook just until it turns a darker green, about a minute, then drain it well. In a frying pan, heat the rest of the olive oil over medium heat, add the garlic, and cook it for a minute until fragrant. Toss in the kale and sauté it until it’s wilted, around 3 to 5 minutes, then take the pan off the heat.
Once the peppers are done, lower your oven to 375°F (190°C). In a 9x13-inch baking dish, start layering your lasagna: spread a bit of sauce, then a layer of noodles, followed by the roasted veggies and some grated mozzarella. Next, add another layer of noodles, more sauce, the sautéed kale, and slices of bocconcini. Keep layering everything up, making sure noodles and sauce go together so the noodles don’t dry out.
Pop the assembled lasagna in the oven and bake until it’s bubbly and the noodles are tender, about 45 minutes. Let it rest for 20 to 30 minutes before slicing and serving—it’ll make it easier to cut and even more delicious!
- Roast the vegetables until they are caramelized to bring out their natural sweetness.
- Use fresh kale and remove the tough stems for a better texture.
- Allow the lasagna to rest for 10 minutes after baking to help it set and make serving easier.
This dish is a wonderful way to enjoy a hearty meal packed with vegetables and leafy greens. It’s both comforting and nutritious, making it perfect for family dinners or meal prep. The combination of roasted vegetables and kale adds great texture and flavor.
Serve with a simple green salad and a light vinaigrette to balance the richness of the dish. A glass of crisp white wine or sparkling water with lemon pairs nicely. Garnish with fresh basil or a sprinkle of parmesan for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well—wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
