Best 5 Quinoa Kale Lasagna Recipes

KALE LASAGNA RECIPE

Steps:

• Preheat the oven to 350 F.
• Cook the lasagna noodles according to package, and consider cooking extra in case some noodles break.
• Strip the kale from the stems and cut into slivers.
• Add oil to a frying pan and add the garlic and mushrooms. Cook for 5 minutes until the mushrooms are reduced in size, then add in the kale. Reduce heat to low, cover, and cook for 5 minutes.
• In a medium-sized bowl, combine the ricotta cheese, 1 cup of the mozzarella, the egg white, salt, garlic powder, and pepper.
• Spray a 9x13-inch baking dish with cooking spray and add ¾ cup of the sauce to the bottom. Spread evenly.
• Lay out 3 lasagna noodles, then half of the cheese mixture, then half of the kale mixture. Now repeat the layers with sauce, noodles, cheese mixture, and kale mixture. End with 3 more noodles and the remaining sauce.
• Cover the lasagna with foil and bake for 45 minutes. Then, add the remaining mozzarella cheese and bake 5 more minutes.
• Top with parsley if desired and serve.

KALE QUINOA SALAD

Steps:

• In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

GARLIC KALE QUINOA

Steps:

• Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
• Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

ROASTED VEGETABLE AND KALE LASAGNA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
• Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
• Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
• Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
• Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
• Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
• Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

QUINOA & KALE LASAGNA

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
• Heat oil in a medium saucepan. Add onions and cook until transparent and starting to brown. Add the mushrooms; cook until they're softened and very little if any moisture remains in pan. Add the garlic and the tomato sauce. Stir until hot, then set aside.
• In med. bowl combine cottage cheese with the egg; mix well. Stir in parmesan, basil and oregano.
• Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. Spread mozzarella evenly on top.
• Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. Serve.