Mushrooms and kale skinny vegetarian lasagna

My dear readers, here is a secret : this vegetarian skinny lasagna, with mushrooms and kale, is as good as a regular one, but so much healthier! Just don’t say so to any toddler, because they don’t need to know. Although I assure you, they’ll love it! My little girl, who usually isn’t the biggest kale fan (she says it’s to difficult to chew on) didn’t even noticed that this vegetarian skinny lasagna, is loaded with kale.

Pasta for lasagna
2 cups kale cut in pieces
1 cup leek
3 garlic cloves, crushed
1 cup low fat cottage cheese

2 cups mushrooms

1 cup of low fat cheddar

3 cups crushed tomatoes
Pinch of cumin
Pinch of chilli powder
Salt & green pepper
Olive oil

1/4 cup Parmesan

Cook the lasagna pasta until it’s al dente, and set aside. Stir fry leek with kale and garlic on olive oil, until leek starts to soften. Put aside and add cottage cheese. Cook crushed tomatoes with all the spices, for around 15 minutes. Meanwhile stir fry the mushrooms until soft.

Now it’s the time to assemble this mushroom and kale lasagna: pour some tomato sauce on the bottom of your dish, and then place stripes of lasagna. Now pour the kale and cottage cheese mixture on the lasagna stripes. Top it with more lasagna stripes, a bit of tomato sauce, all of the mushrooms, a bit of cheddar. Top with remaining lasagna pasta, the rest of tomato sauce and Parmesan cheese.

Cook in the oven heated on 350F for around 20 minutes. Since everything was already almost cooked all you need is the flavones to mix together and the cheese to melt.

I’m sure you’ll love this healthier, kale version of a classic lasagna!