THE RECIPE JOURNAL · Main Course
Lasagna Featuring Roasted Vegetables and Kale
This hearty lasagna is packed with flavorful roasted vegetables and nutrient-rich kale, making it a delicious and wholesome meal. Perfect for family dinners or cozy nights in, it’s a great way to enjoy a comforting classic with a healthy twist.
FROM THE KITCHEN • Lasagna Featuring Roasted Vegetables and Kale
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 450°F (230°C) and lining a baking sheet with foil. Toss the red and yellow bell peppers, zucchini, mushrooms, and 4 tablespoons of olive oil in a bowl, then season everything with salt and pepper. Spread the veggies out in a single layer on the baking sheet and roast them for about 10 minutes. Give them a stir or a turn, then roast for another 10 to 15 minutes until nicely cooked.
02
Step 2
While the vegetables are roasting, bring a pot of water to a boil. Add the torn kale and cook it just until it darkens, which should take about a minute. Drain the kale well. Then, heat the remaining olive oil in a pan over medium heat, add the garlic and sauté for a minute until fragrant. Toss in the kale and cook it for another 3 to 5 minutes until it’s wilted, then take the pan off the heat.
03
Step 3
Once the peppers are out of the oven, lower the temperature to 375°F (190°C). In a 9x13-inch baking dish, start layering your lasagna. Begin with some pasta sauce, then noodles, followed by the roasted veggies and shredded mozzarella. Add another layer of noodles, sauce, kale, and slices of bocconcini. Keep layering until you’ve used up all the ingredients, making sure that noodles and sauce are next to each other so nothing dries out.
04
Step 4
Pop the lasagna in the oven and bake it for about 45 minutes, or until it’s bubbling and the noodles are tender. Let it sit for 20 to 30 minutes before cutting and serving—that way, it sets up nicely and is easier to serve.
Why you’ll love it
This dish is packed with vibrant, roasted vegetables and nutrient-rich kale, making it both hearty and healthy. The layers of flavors blend beautifully, offering a satisfying meal that feels comforting yet fresh. It’s a great way to enjoy a vegetarian option without missing out on richness or texture.
How to serve
Serve with a simple green salad dressed in lemon vinaigrette to add brightness to the meal. A side of crusty garlic bread also pairs well, helping to soak up any extra sauce. A glass of light red wine or sparkling water with lemon complements the flavors nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at a low temperature to maintain moisture. This dish also freezes well—wrap portions tightly and freeze for up to 2 months, then thaw overnight before reheating.
