Roasted Vegetable And Kale Lasagna Recipe

Name: Roasted Vegetable And Kale Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2
Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
3
Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
4
Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
5
Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
6
Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
7
Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
8
Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

1358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, thinly sliced, 1 yellow bell pepper, thinly sliced, 1 zucchini, thinly sliced, 6 large mushrooms, thinly sliced, and more.

Yes, Roasted Vegetable And Kale Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable And Kale Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions