Lasagna with Roasted Vegetables and Kale

Ingredients

• 1 red 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

Step 1

Warm your oven to 450°F (230°C) and lining a baking sheet with foil. Toss the red and yellow bell peppers, zucchini, and mushrooms with 4 tablespoons of olive oil, and season everything with a bit of salt and pepper. Spread the veggies out in a single layer on the baking sheet, then roast them for about 10 minutes. Give them a good stir or flip, then roast for another 10 to 15 minutes until they're nicely browned.

Step 2

While the veggies are roasting, bring a pot of water to a boil. Add the torn kale and cook it just until it darkens, which should only take about a minute. Drain the kale well. Then, warm the remaining olive oil in a pan over medium heat, sauté the garlic for a minute until fragrant, and toss in the kale. Cook it for a few minutes until it’s wilted, then take it off the heat.

Step 3

Once the veggies are done, lower your oven temperature to 375°F (190°C). In a 9x13-inch baking dish, start layering your lasagna: spread some pasta sauce, then add noodles, followed by the roasted vegetables and a sprinkle of mozzarella. Next, add another layer of noodles, more sauce, the sautéed kale, and slices of bocconcini. Keep layering like this, making sure the noodles are always covered with sauce to keep them from drying out.

Step 4

Pop the lasagna in the oven and bake until it’s bubbling and the noodles are tender—about 45 minutes. Let it sit for 20 to 30 minutes before you dig in; it makes it easier to slice and helps all those flavors settle beautifully.