Roasted Vegetable and Kale Lasagna

Ingredients and Weight:

• 12 lasagna noodles (9 oz)
• 1 cup ricotta cheese (8 oz)
• 1 cup cottage cheese (8 oz)
• 1 cup grated Parmesan cheese (4 oz)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 cup roasted vegetables (such as zucchini, carrots, and bell peppers)
• 1 cup chopped kale
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Combine ricotta cheese, cottage cheese, Parmesan cheese, basil, parsley, and garlic in a large bowl. Season with salt and pepper to taste.
3. In a separate bowl, mix together tomato sauce, diced tomatoes, roasted vegetables, kale, onion, and green bell pepper.
4. Spread 1 cup of the tomato sauce mixture on the bottom of a 9x13-inch baking dish.
5. Layer 6 lasagna noodles on top of the tomato sauce.
6. Spread half of the ricotta cheese mixture over the noodles.
7. Top with half of the remaining tomato sauce mixture.
8. Repeat layers.
9. Sprinkle with remaining Parmesan cheese.
10. Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.

Nutritional Information:

• Calories: 450 per serving
• Fat: 15g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 800mg
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 10g
• Protein: 25g

Dish Characteristics:

• Hearty and flavorful
• Perfect for a crowd
• Customizable with your favorite vegetables

User Comments:

• "This lasagna was absolutely delicious! The roasted vegetables and kale added a unique and healthy twist."
• "I love that this lasagna is easy to make and can be tailored to my own taste preferences."
• "This recipe is a keeper! I've already made it twice and my family loves it."

Special Precautions and Tips:

• Use high-quality lasagna noodles for the best results.
• If you don't have roasted vegetables on hand, you can use fresh vegetables and roast them in the oven for 20-25 minutes before adding them to the lasagna.
• Feel free to add extra vegetables to the lasagna, such as spinach, mushrooms, or broccoli.
• Let the lasagna cool for 10-15 minutes before slicing and serving. This will help it set and make it easier to cut.