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Kale Lasagna Diavolo Recipe

Spice up your vegetarian weeknight with this fiery Kale Lasagna Diavolo! Inspired by a classic recipe, this vibrant dish layers tender kale, creamy ricotta and goat cheese, and a spicy tomato sauce between perfectly baked lasagna noodles. A perfect blend of textures and flavors, this lasagna is hearty, satisfying, and surprisingly easy to make. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 60 mins
Calories 173.1 kcal
Protein 17g
Rating 5.0 (2 Reviews)
Kale Lasagna Diavolo 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kale Lasagna Diavolo

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How to Make Kale Lasagna Diavolo

  1. Preheat oven to 400°F (200°C).
  2. Lightly coat an 8x8 inch baking pan with olive oil.
  3. Bring a large pot of salted water to a boil. Add 1 pound of kale and cook for 2 minutes until wilted.
  4. Drain the kale and immediately rinse under cold water until cool enough to handle. Squeeze out as much excess water as possible.
  5. Finely chop the kale and season with salt and pepper to taste. Set aside.
  6. In a medium bowl, mash together 15 ounces of ricotta cheese and 4 ounces of goat cheese. Set aside.
  7. Heat 1 teaspoon of olive oil in a small saucepan over medium-low heat.
  8. Add 2 cloves of minced garlic and cook for 15 seconds, or until fragrant.
  9. Stir in 24 ounces (2 (24-ounce) cans) of tomato puree and 1/2 teaspoon of red pepper flakes (or more, to taste).
  10. Simmer for 5 minutes, or until slightly thickened.
  11. Spread 1/4 cup of the tomato sauce in the prepared baking pan.
  12. Layer 2 lasagna noodles over the sauce.
  13. Spread half of the cheese mixture over the noodles, followed by half of the chopped kale and 1/3 cup of the tomato sauce.
  14. Repeat layers: 2 more lasagna noodles, the remaining cheese mixture, the remaining kale, and 1/3 cup of the tomato sauce.
  15. Top with the remaining lasagna noodles and cover with the remaining tomato sauce.
  16. Sprinkle generously with grated Parmesan cheese (about 1/2 cup).
  17. Bake for 40 minutes, or until the cheese is melted, bubbly, and the lasagna is heated through.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

15g

Fat

18g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins European Italian American Healthy Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Vegetables Vegetarian Dietary