Make-Ahead Spinach & Kale Lasagna
Darn if those mid-week meal needs don’t sneak up on you! With a little prep, and some creative use of healthy greens, this Make-Ahead Spinach & Kale Lasagna can mean that dinner is ready in no time. Yay for freezer meals, and yay for healthier options!
Servings Prep Time
8servings 30minutes
Cook Time
40minutes
Servings Prep Time
8servings 30minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In a large skillet, heat 1 tsp. olive oil over medium heat. Saute green onions for 2 minutes, or until they begin to soften. Add minced garlic and saute 1 minutes, or until garlic becomes fragrant. Add chopped kale, and stir until it wilts & reduces, about 6 minutes. Place cooked ingredients into food processor. Allow mixture to begin to cool.
  2. In same skillet, heat other tsp. of olive oil over medium heat. Add spinach leaves, and stir until it wilts & reduces. Add to food processor and pulse to incorporate all cooked ingredients. Allow to cool.
  3. In a separate bowl, mix ricotta, egg, salt & pepper, Parmesan, & mixture of greens.
  4. Mix thoroughly to incorporate all of the ingredients.
  5. Preheat oven to 375 degrees F. Spray a 9 x 13 baking pan with cooking spray. Starting with 1/2 cup of cheese & greens mixture, spread layer on bottom of dish. Top with layer of no-cook noodles. Repeat layers until all of the cheese & greens mixture is used up.
  6. Top lasagna with shredded mozzarella cheese.
  7. Bake at 375 degrees for 30-40 minutes, or until top begins to bubble and brown on edges.
  8. Serve immediately. With any leftovers, cut lasagna into single-serving slices, and freezer for up to 2 months.
  9. To reheat, defrost in refrigerator overnight, and then reheat at 70% heat for 2-4 minutes, or until heated through.
Recipe Notes

While I love having time to spend in the kitchen, making big meals with multiple courses, that rarely happens. First of all, with only 2 of us in the house, who needs that much food at one sitting?  Second of all, even I don’t have time to do that–and we don’t even have kids’ schedules to contend with! If you’re able to spend an hour prepping this Sunday-dinner-worthy meal, then you have time to make extra for those nights when making a big meal is out of the question.

And an extra bonus: you can toss in other veggies to get those recommended servings in with one dish! Add shredded carrots, zucchini, or other greens like chard or broccoli rabe. Once those veggies are cooked and mixed with garlic, it will be tougher for vegetable-averse family members to turn up their noses.  Not saying they won’t, but it will be tougher for them to do.

What other ways would you make a vegetable-filled lasagna tasty for your family?