If you’re anything like me, you prefer vegetarian meals and what makes a more perfect Meatless Monday meal than a plate of savory Vegetarian Lasagna with Kale and Carrots?! This colorful, vibrant version of lasagna is filled with cooked kale, carrots, and onions, and a delicious marinara. Hearty lasagna noodles layered in sauce and cheeses make for a filling dinner that serves a large group of 10. If you love pasta, you’ll drool over my vegetarian Fettucine Alfredo, Shrimp Scampi, Creamy Spaghetti Carbonara, and vegetarian Italian Pasta Salad recipes!
My meat-eating husband can’t ever get enough of this. The best part about it is that my picky toddler eats it which is completely shocking because she refuses to eat anything green, yet her first choice is something with kale in it. Kale is a superfood, full of powerful antioxidants and nutrients, so the more I can feed her, the better.
Lasagna may seem like an intimidating hassle to make but with my easy and thorough step-by-step instructions, I promise you this dish is easy and worth the prep work! My insanely addicting pasta recipe contains lasagna noodles, marinara, kale, extra virgin olive oil, garlic, onion, carrots, salt, freshly cracked pepper, ricotta cheese, Parmesan, egg, mozzarella, and Italian seasoning.
Ingredients in Vegetarian Lasagna with Kale and Carrots
Dry lasagna noodles. There’s no need to cook your lasagna noodles beforehand as they’ll bake and soften in the oven as the lasagna cooks.
Marinara. Homemade or store-bought marinara works just fine and gives this dish the lasagna flavor.
Kale. Be sure to remove the stems and watch the kale shrink when it cooks. Known as a superfood, kale is packed with vitamins and nutrients.
Extra virgin olive oil. Use high quality extra virgin olive oil for the best flavor. When mixed with the other ingredients, it coats the vegetables and provides a delicious flavor to this dish.
Garlic. Use fresh garlic cloves for the best taste. If you’re short on time, use minced although the dish tastes best when fresh garlic is used.
Yellow onion. Yellow onion seasons and provides the lasagna with a crunchy flavor. When mixed with the other ingredients, it really enhances the lasagna flavors.
Carrots. Grate the carrots and when mixed with the kale, it provides a delicious texture and flavor.
Salt. Just a pinch of salt helps enhance the flavors of the other ingredients.
Pepper. Use freshly cracked black pepper for a heightened and sultry flavor. Like salt, pepper is used to season the ingredients.
Ricotta cheese. A main ingredient in lasagna, ricotta cheese is creamy and thick and gives the lasagna texture and flavor.
Parmesan. Freshly grated parmesan packs the best taste and when combined with the ricotta, provides the perfect level of salt and zest.
Egg. One egg adds color, flavor, and nutrients to this plate. Just one is all that’s needed to help bind the ingredients together.
Mozzarella. Grate it freshly for the best flavor. When mixed with the parmesan and ricotta cheeses, mozzarella is a lasagna staple and really makes the dish.
Italian seasoning. Just a small amount of Italian seasoning goes far and adds some seasoning to this dish.
Is there a Gluten Free Version?
Yes, just sub gluten free lasagna noodles for a gluten-free dish.
How to make the best Vegetarian Lasagna with Kale and Carrots
STEP 1: Preheat your oven to 350° F and ladle about 1 cup of sauce on the bottom of a 9×13-inch baking dish. No need to measure the sauce; just ladle it.
STEP 2: Pulse the kale in a food processor a few times until it’s chopped, or alternatively, chop the kale as finely as you can.
STEP 3: Heat the oil in a medium skillet over medium heat. Add the garlic and onion and cook until the onion is translucent—about 5 minutes. Add the carrots, kale, salt, and pepper, and cook for 5 minutes, until tender.
STEP 4: In a large bowl, combine the cooked kale mixture, salt, pepper, ricotta, Parmesan, and egg.
STEP 5: Layer one row of lasagna noodles on top of the layer of sauce in the baking dish. Evenly spread the kale mixture on top. Top with another layer of lasagna noodles, the remaining sauce, the mozzarella, and a sprinkle of Italian seasoning. Cover the dish with foil and bake for 40-45 minutes, until the cheese is melted.
STEP 6: If you make this recipe, don’t forget to leave a rating and comment!
More dishes you’ll love!
Benefits of Kale
Kale is a dark, leafy green cruciferous vegetable that has been on dinner plates since the Roman times. The vegetable comes from the cabbage family, which also includes broccoli, cauliflower, and collards.
Wed MD published this article stating that kale contains vitamin A, folate, alpha-linolenic acid (an omega-3 fatty acid), lutein and zeaxanthin, phosphorous, potassium, calcium, and zinc. Nutrients in kale can also help you:
- Lower cholesterol
- Prevent cancer
- Lose weight by filling you up with a high water content with fewer calories
Sautéing the kale, carrots, and onion creates a soft and delicious vegetable mixture. When it’s stuffed inside noodles and surrounded by lots of different cheese, it manifests itself into such a droolworthy concoction! I can go on and on, but you will just have to try it yourself to fully understand. I promise you won’t regret it!
Final Thoughts
Finally, if you make this Vegetarian Lasagna with Kale & Carrots, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this lasagna recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Vegetarian Lasagna with Kale and Carrots
Ingredients
- 8 oz. dry lasagna noodles uncooked
- 2½ c marinara
- 6 c kale stems removed and finely chopped
- 2 tsp extra virgin olive oil
- 3 garlic cloves finely chopped (or 1 tablespoon minced)
- 1 yellow onion diced
- 4 carrots peeled and grated
- salt
- freshly cracked pepper
- 15 oz. ricotta cheese
- ¾ c Parmesan freshly grated
- 1 egg whisked
- 1½ c mozzarella freshly grated
- pinch Italian seasoning
Instructions
- Preheat your oven to 350° F and ladle about 1 cup of sauce on the bottom of a 9×13-inch baking dish. No need to measure the sauce; just ladle it.
- Pulse the kale in a food processor a few times until it’s chopped, or alternatively, chop the kale as finely as you can.
- Heat the oil in a medium skillet over medium heat. Add the garlic and onion and cook until the onion is translucent—about 5 minutes. Add the carrots, kale, salt, and pepper, and cook for 5 minutes, until tender.
- In a large bowl, combine the cooked kale mixture, salt, pepper, ricotta, Parmesan, and egg.
- Layer one row of lasagna noodles on top of the layer of sauce in the baking dish. Evenly spread the kale mixture on top. Top with another layer of lasagna noodles, the remaining sauce, the mozzarella, and a sprinkle of Italian seasoning. Cover the dish with foil and bake for 40-45 minutes, until the cheese is melted.
- If you make this recipe, don’t forget to leave a rating and comment!
Nutrition (per serving)
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