Kale Lasagna Diavolo
Indulge in the bold flavors of Kale Lasagna Diavolo, a fiery twist on the classic comfort dish. This layered masterpiece combines tender sautéed kale, a rich and spicy tomato sauce infused with garlic and red pepper flakes, and creamy ricotta cheese mixed with fresh parsley. Perfectly cooked lasagna noodles provide the foundation for irresistible layers of texture and flavor, while a generous topping of melted mozzarella and Parmesan creates a golden, bubbly crust. With its vibrant hints of oregano and basil, this hearty dish effortlessly balances heat and savoriness, making it a standout for family dinners or special occasions. Packed with wholesome ingredients and ready to serve in just under an hour and a half, Kale Lasagna Diavolo is the ultimate comfort food with a zesty kick.
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Recipe Information
Ingredients
- 6 cups Curly kale
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Red pepper flakes
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Ricotta cheese
- 1 Egg
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 12 Lasagna noodles, cooked according to package instructions
- 0.25 cup Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn it.
Stir in red pepper flakes, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, to let the flavors meld.
Meanwhile, in a separate pan, sauté the kale in 1 tablespoon of olive oil until wilted, about 3-4 minutes. Season lightly with a pinch of salt and set aside.
In a medium mixing bowl, combine ricotta cheese, egg, grated Parmesan, and chopped parsley. Mix until smooth and set aside.
In a 9x13-inch baking dish, spread a thin layer of the spicy tomato sauce on the bottom.
Add a layer of cooked lasagna noodles, followed by a layer of ricotta mixture, a layer of sautéed kale, and a sprinkle of shredded mozzarella cheese.
Repeat layering (sauce, noodles, ricotta mixture, kale, mozzarella) until all ingredients are used, finishing with a layer of sauce topped with the remaining mozzarella cheese.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 492.9 g | 179% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 46.0 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 6009 mg | 462% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5150 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
