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Vegetable and Kale Lasagna

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PREP TIME
45 min
COOKING TIME
60 min
TOTAL TIME
125 min
SERVINGS
12 servings
Dinner
Vegetable and Kale Lasagna
Ingredients
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, thinly sliced
  • 6 large mushrooms, thinly sliced
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 cup water
  • 1 bunch kale, torn into bite-sized pieces
  • 2 cloves garlic, chopped
  • 2 (26 ounce) cans pasta sauce
  • 1 (12 ounce) box no-boil lasagna noodles
  • 9 cups grated mozzarella cheese
  • 1 (8 ounce) package bocconcini cheese, thinly sliced
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius). Cover a baking sheet with aluminum foil to make cleanup easier.
2
Toss together sliced red bell peppers, yellow bell peppers, zucchini, mushrooms, and 4 tablespoons of olive oil in a large bowl. Add a pinch of salt and pepper to taste. Transfer the vegetable mixture to the prepared baking sheet in an even layer.
3
Roast the vegetables in the preheated oven for approximately 10 minutes. Flip them over and continue roasting for an additional 10 to 15 minutes.
4
Simultaneously, bring a large amount of water to a boil in a saucepan. Add torn kale leaves and cook until they just start to darken in color, about 1 minute. Drain the excess water.
5
Heat the remaining olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Then, add the drained kale leaves and cook until they're wilted and tender, 3 to 5 minutes. Remove the pan from the heat source.
6
Remove the roasted bell peppers from the oven and adjust the oven temperature to a lower setting of 375 degrees Fahrenheit (190 degrees Celsius).
7
Create layers in a 9x13-inch baking pan by alternating between pasta sauce, lasagna noodles, the roasted bell pepper mixture, and grated mozzarella cheese. Continue adding layers until all ingredients have been used up, making sure to place noodle and sauce layers next to each other.
8
Bake the lasagna in the hot oven until it's bubbling and the noodles are soft, approximately 45 minutes. Let it rest for 20 to 30 minutes before serving.