Best 5 Quinoa Kale Lasagna Recipes
Quinoa Kale Lasagna: A Nutritious and Flavorful Vegetarian Dish
Quinoa kale lasagna is a delicious and hearty vegetarian dish that is packed with nutrients. It is made with layers of quinoa, kale, ricotta cheese, and a flavorful tomato sauce. This lasagna is a great source of protein, fiber, and vitamins, and it is also relatively low in calories. It is perfect for a healthy and satisfying meal.
The recipe for quinoa kale lasagna is easy to follow and can be made in about an hour. It is a great dish for a weeknight dinner or a special occasion. The lasagna can be served with a side salad or garlic bread.
In addition to the quinoa kale lasagna recipe, the article also includes recipes for a traditional lasagna, a vegetable lasagna, and a vegan lasagna. These recipes are all delicious and nutritious, and they are sure to please everyone at your table.
Whether you are a vegetarian or not, you will love this quinoa kale lasagna. It is a delicious and healthy dish that is perfect for any occasion.
KALE LASAGNA RECIPE
Loaded with cheese and vegetables, this kale lasagna is a wonderful dinner option for the vegetarian family.
Provided by Miriam Hahn,Tasting Table Staff
Categories dinner
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270 calories, Carbohydrate 18 g carbohydrates, Cholesterol 49 mg cholesterol, Fat 15 g fat, Fiber 2 g fiber, Protein 16 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 524 mg, Sugar 5 g, TransFat 0 g
KALE QUINOA SALAD
Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! -Lisa Warren, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
GARLIC KALE QUINOA
Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.
Provided by Melanie
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 22 g, Fat 9.3 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg
ROASTED VEGETABLE AND KALE LASAGNA
A delicious layering of roasted vegetables and garlic-sauteed kale make this cheesy lasagna a healthier alternative to the classic Italian dish.
Provided by Melanie McClare
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525 calories, Carbohydrate 36.5 g, Cholesterol 72.8 mg, Fat 28.7 g, Fiber 4.9 g, Protein 30.2 g, SaturatedFat 13.4 g, Sodium 1653 mg, Sugar 13.1 g
QUINOA & KALE LASAGNA
Rich in super foods and super flavor! You will not miss the meat. Adapted from a recipe in the "Revolutionize Meals" cookbook.
Provided by fitnfamished
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Tips:
- Choose the right quinoa. White quinoa is the most common type, but you can also use red or black quinoa. Red quinoa has a slightly nutty flavor, while black quinoa is a bit more earthy.
- Rinse the quinoa before cooking. This will help to remove any saponins, which are bitter compounds that can sometimes be found on quinoa.
- Cook the quinoa according to package directions. Quinoa is typically cooked in a 2:1 ratio of water to quinoa.
- Use a variety of vegetables. This recipe calls for kale, but you can also use other vegetables, such as spinach, broccoli, or zucchini.
- Don't overcook the vegetables. You want them to be tender, but still have a bit of a crunch.
- Use a good quality cheese. The cheese is one of the main flavors in this lasagna, so it's important to use a cheese that you enjoy.
- Layer the lasagna carefully. Make sure to press down on each layer so that the lasagna holds together.
- Bake the lasagna until it's bubbly and golden brown. This usually takes about 30 minutes.
- Let the lasagna cool for a few minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
This quinoa kale lasagna is a delicious and healthy vegetarian lasagna. It's perfect for a weeknight meal or a special occasion. The quinoa adds a boost of protein and fiber, while the kale adds a pop of color and nutrients. The lasagna is also easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a new lasagna recipe, give this one a try!
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