Tuscan Kale Lasagna
This hearty lasagna is sure to warm you up on those cold winter nights. Whole milk ricotta and tangy chevre goat cheese, layered with kale and mushrooms. Delicious! If you like more sauce with your lasagna, top with leftover tomato sauce. Serve with a crisp green salad and fresh sourdough bread--yum!
Gallery
Recipe Summary
Ingredients
9
Original recipe yields 9 servings
Directions
Cook's Note:
This can be baked one day in advance and refrigerated overnight. Allowing the lasagna to cool before reheating helps solidify the dish and allows for easy cutting, and servings that don't slide and settle on the plate. It also just tastes better the next day!
Nutrition Facts
Per Serving:
300 calories; protein 17.1g; carbohydrates 27.7g; fat 14g; cholesterol 55.6mg; sodium 485.7mg.
Full Nutrition