Try this delicious Kale + Sweet Potato Veggie Lasagna recipe tonight! Swapping out sweet potato puree for the ricotta typically used in lasagna is an easy, delicious, and even healthy upgrade. Kale packs a vitamin punch to help balance out the cheese that is left.
Take this veggie lasagna gluten-free with your favorite gluten-free pasta option - or make it with conventional pasta if you're not GF.
Veggie Lasagna: get your slice on.
Article and recipe courtesy of Mary Fran Wiley
I might have indulged in a double dirty chocolate soy chai to cheer myself up about my commute. Or warm myself up from the winter. Either excuse works.
The indulgence was totally worth it because, believe it or not, I cooked kale! First broccoli. Now kale. I think the world might be ending. Or something. If I ever start thinking that kale chips are better than potato chips, please stage an intervention. For now, though, I am ok with these new veggies in my life.
Also, don’t think I grew up too much. I turned it into a lasagna and had myself a winter weather pity party. It could have only been improved by some French Butter Cookies.
Ingredients for Veggie Lasagna:
- gluten-free lasagna noodles, fresh gluten-free pasta sheets or traditional pasta
- canned sweet potato puree
- grated Parmesan cheese
- tomato marinara sauce
- sliced provolone or shredded mozzarella
Making Veggie Lasagna Gluten-Free:
This Kale + Sweet Potato Veggie Lasagna gluten-free recipe was inspired by my favorite man ever, Jamie Oliver, and the Spinach & Squash Rotolo in a recent copy of his magazine. I didn’t have any squash or spinach, but I had a can of sweet potato puree (I was planning to make a pie…) and a big ol’ bag of kale. And the more I thought about it, the better and better the idea sounded. Besides, lasagna is un-fussy food at its best. Which makes it perfect for me. All you have to do to make it gluten-free is use gluten-free lasagna noodles!
Now, pour yourself a glass of wine, and let's make veggie lasagna - gluten-free (or even not!)
Kale + Sweet Potato Veggie Lasagna
- 1 package gluten-free lasagna noodles or fresh gluten-free pasta sheets (or traditional pasta if not GF)
- 1 15 oz can sweet potato puree
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups tomato marinara sauce homemade or store bought
- 4 cups chopped kale, ribs removed
- 18 slices provolone or 2 cups shredded mozzarella
- Preheat the oven to 325 degrees Fahrenheit.
- Mix together the sweet potato puree, egg and grated Parmesan cheese. If your tomato marinara sauce has parmesan in it already, use ¼ cup instead.
- In a 9×13″ pan, spread ½ cup sauce over the bottom. Line the bottom of the pan with ⅓ of the noodles – it should be enough to cover the bottom in one layer.
- Spread ⅓ of the sweet potato mixture over the noodles. Top with 1½ cups of the kale. Dollop another ½ cup of the tomato sauce over the kale and top with ⅓ of the cheese.
- Add another layer of pasta and repeat the sweet potato, kale, tomato sauce, and cheese.
- Add the final layer of pasta, spread the remaining sweet potato mixture on top. Sprinkle with the remaining 1 cup of kale, dollop on the remaining tomato sauce and top with the last of the cheese.
- Bake covered for 45 minutes. Remove the cover and bake for 15 minutes more – until the cheese is bubbly and golden around the edges.
Here's a couple more lasagna recipes to try:
White Lasagna with Mushrooms, Spinach and Artichokes is a delicious departure from the traditional red sauce, meat and cheese version.