Give your favorite Italian dish a healthy makeover. Chef Nancy Waldeck’s cheesy kale lasagna is a one-dish meal full of superfoods (noted with an *). Click here to learn more about superfoods and why they’re so good for you.
In a large sauté pan over medium-high heat, cook the onion in two tablespoons of olive oil until soft. Add the garlic, then cook and stir until fragrant. Stir in the tomato paste, parsley and a half cup of tomato sauce. Mix to incorporate and remove from the heat.
Combine the white beans and cooked mushrooms in a large mixing bowl. Add the egg, cooked quinoa and sautéed onion mixture. Season with salt and pepper.
Spoon one-third of the remaining tomato sauce into a 9 x 12” casserole dish. Top with half the shredded kale, half the bean mixture, then sprinkle on one-third of the mozzarella. Repeat and end with the tomato sauce. Sprinkle the top with the parmesan cheese. Bake for 45 minutes or until hot and bubbly.
Get creative! You can turn this lasagna into involtini (rolls). Follow the recipe through step two, then using a kale or Swiss chard leaf, roll up the stuffing and place in a pool of tomato sauce. Bake until hot and bubbly.
Preheat the oven to 350 degrees. Heat the oil in a sauté pan and cook the onion over medium heat until soft. Add the wine and simmer for five minutes.
Add the tomatoes, oregano, salt and pepper. Cook over medium heat for 20 to 30 minutes, or until sauce thickens. Stir in herbs.
Looking for more delicious, healthy recipes? Visit the Living Better recipe page.