Spinach and Kale Lasagna- Gluten Free

by angelika on June 7, 2011

Oh.my.goodness. This was seriously one of the best meals I have had in a long time. It was as if all the food gods aligned to make a lasagna with delicious flavor, perfect noodles, just the right amount of cheese and a sauce that sings. I usually make lasagna as a meal to eat half of, then freeze the rest for hectic weeknights when I don’t feel like cooking. This lasagna barely made it to day two, let alone the freezer. Someone in our house actually ate lasagna for breakfast. (it wasn’t me)
Spinach and Kale Lasagna 
1 package no boil lasagna noodles
(I used De Boles rice lasagna noodles which I highly recommend)
sauce:
1 small red onion
2 small shallots
2 tablespoons olive oil
1 15 ounce can of diced tomatoes
1 teaspoon brown sugar
10 cloves garlic
1/4 cup olive oil
1 bunch fresh basil, chiffonnade
salt to taste
filling:
1 bunch lacitino kale
1 10 oz package frozen spinach
1 15 ounce container ricotta cheese
1/2 cup parmesan cheese
salt and pepper to taste
1 egg
finishing:
1/2 cup grated goat gouda or grated mozzarella
1/2 cup grated parmesan
If you want to use a prepared pasta sauce, you are welcome to. It absolutely makes a faster lasagna. However, I find making my own sauce so much tastier that I set aside the time. The sauce takes about 30 minutes and I also use that time to prepare the filling. So all in all I think you only use an extra 15 to have fresh sauce.
In a small saucepan heat 1/4 cup olive oil on the lowest setting your stove has. You want to saute the garlic low and slow for 20-30 minutes. What this gives, is an incredible sweetness to the garlic and a depth of flavor that is reminiscent of roasted garlic, but with a touch more of an edge. I just love it. My stove is too hot, even on the lowest flame, so every few minutes I take the pan off the stove and let it cool a bit. You do not want the garlic to color, so if you see it turning golden at all, remove the pan for a few minutes.
In a medium size saucepan, saute the onion and shallot on medium heat in the other two tablespoons of olive oil until they are translucent. Add the can of tomatoes. You can also use fresh if you have them. Add the brown sugar and let the sauce simmer on low until the garlic is ready.
At the same time bring a pot of water to boil. Break the kale away form the rib, and then chop it up finely. Add the kale to boiling water and cook for 10 minutes. Drain and run cool water over the kale, then wait for it to cool. Once cool press all the water you can out of the kale. Then put the brick of green on a cutting board and chop it up again. Do the same with the frozen spinach. I never remember to take the spinach out of the freezer in time, so I fast defrost it by placing the bag in a colander and running hot water over it. Then squeeze all the water out of the spinach and chop it up finely like the kale. Set both aside.
When the garlic has cooked 20-30 minutes add the contents of the pot to the tomato sauce. It will seem like a lot of oil, but it stirs in beautifully. I then take an immersion blender and puree the whole thing. I like a smooth texture, with no onion bits. Lastly add the basil and then salt to taste. I think I used about a teaspoon of coarse salt.
In a bowl place the ricotta cheese, the kale and spinach, and 1/2 cup grated parmesan cheese. Mix them together well and then add salt and pepper. I like a lot of pepper. I used 1/2 teaspoon. I also used 1/2 teaspoon coarse salt. You can add more or less depending on your taste. When you feel like the flavor is perfect add an egg and mix it in thoroughly.
Preheat the oven to 350º.
Make an assembly station with the sauce, the filling, the noodles and a lasagna baker. Put a thin layer of sauce on the bottom of the pan, then one layer of noodles. Spread a layer of filling and then cover it with sauce. Place another layer of noodles going the opposite direction. Layer with the filling and then sauce. Place another layer of noodles again going the opposite direction. Use the rest of the filling and then cover in sauce. If you want to put one last layer of noodles with sauce you can, I decided to leave it at this layer saving a bit on the carbs.
Dust the top with a layer of cheese. I used parmesan and a goat gouda. Might seem a little strange, it was a last minute substitution to be honest. I thought I had mozzarella and at the last minute I discovered someone had eaten the mozzarella and I failed to notice. So I looked at this brick of goat gouda I had, and I though- why not? You know what? It was awesome! I totally added another flavor that really made the kale sing. I could not believe it. I will absolutely be making sure to have goat gouda on hand next time I make this lasagna, tradition be damned!
Make sure that there are no bits of noodle poking out. When you use no boil noodles you have to make extra sure that they are all well covered since they cook in the sauce. Wrap the whole lasagna tightly in foil and bake for 45-50 minutes. Remove the foil and bake another 5 minutes to brown the cheese a bit.
Let the lasagna stand 10 minutes to cool and set up. Then slice it up and enjoy! We served this will a basic romaine salad. For a meal that has an entire box of spinach AND and entire bunch of kale, it sure was devoured by my kids. You have to love that!
A votre santé!
5.0 from 2 reviews
Spinach and Kale Lasagna- Gluten Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner, pasta
Serves: 8-10
Ingredients
  • 1 package no boil lasagna noodles
  • (I used De Boles rice lasagna noodles which I highly recommend)
  • sauce:
  • 1 small red onion
  • 2 small shallots
  • 2 tablespoons olive oil
  • 1 15 ounce can of diced tomatoes
  • 1 teaspoon brown sugar
  • 10 cloves garlic
  • ¼ cup olive oil
  • 1 bunch fresh basil, chiffonnade
  • salt to taste
  • filling:
  • 1 bunch lacitino kale
  • 1 10 oz package frozen spinach
  • 1 15 ounce container ricotta cheese
  • ½ cup parmesan cheese
  • salt and pepper to taste
  • 1 egg
  • finishing:
  • ½ cup grated goat gouda or grated mozzarella
  • ½ cup grated parmesan
Instructions
  1. In a small saucepan heat ¼ cup olive oil on the lowest setting your stove has. You want to saute the garlic low and slow for 20-30 minutes.
  2. In a medium size saucepan, saute the onion and shallot on medium heat in the other two tablespoons of olive oil until they are translucent. Add the can of tomatoes. You can also use fresh if you have them. Add the brown sugar and let the sauce simmer on low until the garlic is ready.
  3. At the same time bring a pot of water to boil. Break the kale away form the rib, and then chop it up finely.
  4. Add the kale to boiling water and cook for 10 minutes.
  5. Drain and run cool water over the kale, then wait for it to cool.
  6. Once cool press all the water you can out of the kale. Then put the brick of green on a cutting board and chop it up again.
  7. Do the same with the frozen spinach. I never remember to take the spinach out of the freezer in time, so I fast defrost it by placing the bag in a colander and running hot water over it. Then squeeze all the water out of the spinach and chop it up finely like the kale. Set both aside.
  8. At the same time bring a pot of water to boil. Break the kale away form the rib, and then chop it up finely. Add the kale to boiling water and cook for 10 minutes. Drain and run cool water over the kale, then wait for it to cool. Once cool press all the water you can out of the kale. Then put the brick of green on a cutting board and chop it up again. Do the same with the frozen spinach. I never remember to take the spinach out of the freezer in time, so I fast defrost it by placing the bag in a colander and running hot water over it. Then squeeze all the water out of the spinach and chop it up finely like the kale. Set both aside.
  9. In a bowl place the ricotta cheese, the kale and spinach, and ½ cup grated parmesan cheese. Mix them together well and then add salt and pepper. I like a lot of pepper. I used ½ teaspoon. I also used ½ teaspoon coarse salt. You can add more or less depending on your taste. When you feel like the flavor is perfect add an egg and mix it in thoroughly.
  10. Preheat the oven to 350º.
  11. Make an assembly station with the sauce, the filling, the noodles and a lasagna baker. Put a thin layer of sauce on the bottom of the pan, then one layer of noodles. Spread a layer of filling and then cover it with sauce. Place another layer of noodles going the opposite direction. Layer with the filling and then sauce. Place another layer of noodles again going the opposite direction. Use the rest of the filling and then cover in sauce. If you want to put one last layer of noodles with sauce you can, I decided to leave it at this layer saving a bit on the carbs.
  12. Dust the top with a layer of cheese. I used parmesan and a goat gouda. Might seem a little strange, it was a last minute substitution to be honest.
  13. Make sure that there are no bits of noodle poking out. When you use no boil noodles you have to make extra sure that they are all well covered since they cook in the sauce.
  14. Wrap the whole lasagna tightly in foil and bake for 45-50 minutes.
  15. Remove the foil and bake another 5 minutes to brown the cheese a bit.
  16. Let the lasagna stand 10 minutes to cool and set up.

{ 5 comments… read them below or add one }

Anonymous April 18, 2012 at 7:02 am

thanks

Reply

gluten free pasta April 18, 2012 at 8:51 am

My father loves spinach and lasagna. I will try to make this recipe for his birthday on Sunday. I think he will love it the way that you do.

Reply

Angelika April 19, 2012 at 1:22 am

Yay! Let me know how he likes it. And Happy Birthday to your Dad. :)

Reply

Heather Schwartz August 2, 2014 at 5:02 am

Angelika,

This is seriously – seriously!!! – the best lasagna I’ve ever had. I think of it as dessert, it’s that good. The sauce is so amazing, I’ll never go back to the jar sauces at Whole Foods, and the texture of the spinach-kale is incredible! I’ve also disliked vegetable lasagnas because they have huge pieces of vegetables in them (yuck!) that don’t match the rest of the experience. Though this recipe took me a while, I am absolutely thrilled! to have it in my repertoire. Thank you, thank you, thank you for creating something so delectable!

– Heather

Reply

Heather Schwartz August 2, 2014 at 5:03 am

That should be, “I’ve always disliked vegetable lasagnas.” 😉 Sorry about that.

Reply

Leave a Comment

Rate this recipe:  

CommentLuv badge

Previous post:

Next post: