Last week our house was struck by the stomach bug. There was a lot of soup consumed and not much cooking. Towards the end of the week I finally felt up to making something. Originally I planned on making a crockpot lasagna, but by the time I remembered it was about 3:30, so that wasn’t going to happen. Instead I threw all the ingredients in a baking dish and just cooked it in the oven. It was one of the easiest lasagnas I have ever made. Don’t precook the noodles, just let them cook in the dish and they come out perfectly al dente. No sauteeing of the kale. Mix a little cheese together, layer some ingredients in a pan, done.
I call this healthy-ish lasagna because I like to think it’s slightly healthier than your typical lasagna. Cottage cheese is naturally lower calorie than ricotta, making it an easy swap to save a few calories in a lasagna. This lasagna isn’t loaded with grease and meat, the kale adds some color, texture, and nutrition. Anything with kale = automatically healthy. Duh!
- 28oz jar marinaraa
- 16oz cottage cheese
- 4oz shredded mozzarella cheese, divided
- 1 egg
- ¼ cup shredded parmesan cheese, divided
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 1½ cup washed and chopped kale leaves
- 6-8 lasagna noodles
- 2 tablespoons water
- Preheat oven to 350 degrees.
- In a medium bowl mix together cottage cheese, 4 oz shredded mozzarella, egg, 2 tablespoons parmesan cheese, Italian seasoning and salt and pepper.
- Spray an 8x8 glass dish with non stick cooking spray and spoon ¼ of the marinara into the bottom. Top with a layer of noodles, ⅓ the cheese mixture, ⅓ the kale, and another layer of marinara; repeat two times. Finish off with the remaining 2 oz of mozzarella cheese and 2 tablespoons parmesan cheese.
- Add two tablespoons of water around the edges of the pan. Cover with aluminum foil and bake 45 minutes. Remove foil and bake an additional 10 minutes. Let sit 10 minutes before slicing to serve.