Mushroom and Kale Lasagna 

We found this recipe in “Skinny One-Pan Recipes” magazine. It has taken a while to find the type of pasta. The recipe calls for “campanelle” but the closest we found was “fiorelli”, which worked really well. This is recipe number 7. 

Cook pasta. Chop an onion and slice 3 cups (?) of cremini mushrooms. Fry onion in oil until soft. Add the mushrooms and cook until starting to brown. Add 2 cloves of garlic, minced. Turn this mixture into a bowl with the cooked, drained pasta. 


In the same frying pan, add 6 cups chopped kale leaves. We used our own kale from the freezer and just used what we had. Cook until wilted.


 Add this to the pasta and mushrooms. Stir in 1 23-oz jar of pasta sauce and 1 cup of grated Italian cheese. We didn’t add the cheese. Transfer to a baking dish. 


Mix 3/4 cup ricotta cheese (about half a little tub) with 1/2 tsp of Italian seasoning or parsley, 1 tbsp milk and seasoning. Shape into balls and place on top of the pasta. 


 Cover loosely with foil and bake at 375F/190C for 35 minutes. Sprinkle with 1/2 cup cheese and bake 5 minutes. Leave stand for 10 minutes. 

Serve with a nice crispy salad. 


We loved this! It was like easy, low calorie cannelloni. This is easy to make vegetarian by switching the cheeses. 

Hope you’re having a great weekend!

Cheryl and Becky 

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About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
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7 Responses to Mushroom and Kale Lasagna 

  1. yummy 🙂 I was hesitant about the idea of kale and pasta but it looks pretty good here 🙂

  2. Yum!! I’ve been looking to switch up my veggie lasagna lately and this fits the bill xx

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