Friday, March 27, 2015

Lasagna with Baby Kale

I've had a lot of fun working with Sobeys on their Power up with Green program this month.  This program is part of its Better Food Movement with Jamie Oliver, which is aimed at encouraging Canadians to incorporate or sneak green vegetables into their everyday meals.

I, along with Sobeys, would like to show you how easy it can be to add some unexpected greens into meals, giving them an extra nutritional (and colourful) boost!

I absolutely love lasagna; it is one of my all-time favourite dishes (I'm a BIG pasta fan).  I don't have an actual lasagna recipe, instead I just throw it together each time I make it, as I am assuming a lot of you do.  It is basically fool-proof, and really, how can you go wrong with noodles, meat, tomato sauce, and loads of cheese!?  Lasagna is such a hearty meal, and it is so satisfying.  The green vegetable that I decided to add to my lasagna was baby kale - a nutritional powerhouse!


Kale is well recognized as a super-food!  It is an excellent source of vitamin A, C, and K, among many others; it contains 45 different flavonoids that are anti-inflammatory/antioxidants; it is also a good vegetable source of protein and iron.

Lasagna with Baby Kale

lasagna noodles to fit pan in 3 layers
1 T olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 pkg. lean ground beef (I used .700 kg)
2-3 packed cups of baby kale, chopped
1 tsp oregano
1 T basil
350 g - 400g cottage cheese (half a tall container)
2 cups grated mozzarella, separated
1 jar good quality tomato basil or marinara sauce
340 g bag of Italian Blend shredded cheese

Preheat oven to 350 F.

Heat the oil on medium in a high-sided pan on the stove.  Add the onion and garlic and cook until softened (about 5 minutes).  Add the meat, breaking it up, cooking until browned.  Add the chopped kale, oregano and basil. 

Meanwhile, cook the noodles according to package directions.  In a separate bowl, mix the cottage cheese with 1 cup of the mozzarella.

Put a thin layer of sauce in the bottom of the lasagna pan to keep the noodles from sticking.  Mix the rest of the jar of sauce into the meat.  Put a layer of cooked noodles, then a layer of the meat mixture, then all of the cottage cheese mixture, then noodles, meat mixture, some of the Italian blend cheese, noodles, then the other cup of grated mozzarella and some more Italian blend cheese (or layer however you like - it will be good!)

Cover with foil and bake 30 minutes, then remove foil and bake 30 more.

This was sooooooo good, and even better for leftovers the next day.  The kale is completely undetectable, so those with picky palates will not be able to taste it in there.  We like kale in our home, so I'd even add more next time.  It's meaty, cheesy, and simply decadent.

When is the last time you had lasagna?  Do you add greens to your lasagna (maybe a spinach layer)?

Full Disclosure:  The author has received consideration from Sobeys or Sobeys' media partners in exchange for this content.  Sobeys has not reviewed these claims, and is not responsible for the content.


Lisa from Lisa's Yarns said...

I have not had lasagna in the longest time! I need to make that sometime as I love it as leftovers and the leftovers seem to freeze pretty well, too! I have had spinach in my lasagna, but it went in with the cheese layer and I felt like it got soggy/slimy, but mixing it in with the meat sounds like an awesome idea. I am definitely going to try that. I am sure I wouldn't even need to tell Phil that there was kale in it. ;)

Kelsey Ann said...

I love that you've been adding greens to your meals lately and lasagna is definitely a meal that needs greens. such a great choice and the lasagna looks fantastic!

Anonymous said...

I love spinach in my lasagna, but have not made it in a LONG time.