There is nothing more enjoyable than sitting down with a glass of red wine in hand while enjoying a fresh out of the oven plate of lasagna. What’s even better than that is knowing everything in the lasagna is healthy and so good for you! I created this Chicken and Kale Lentil Lasagna recipe the other night, and it was a hit! (AKA my husband went back for THIRDS! Don’t tell him I told you that!)
What makes this chicken and kale lentil lasagna recipe delicious is the homemade pasta sauce. Now, if you don’t have time on your hands (even though it’s super easy to make it homemade), you can 100% grab a jar of pasta sauce from the store and use that instead. You do you! If you use a jar, I still recommend heating on the stove and adding a little honey and wine to give it a little kick!
Creamy Chicken and Kale Lentil Lasagna
Ingredients
Pasta Sauce Ingredients
2 tablespoons olive oil - extra virgin
1 medium yellow onion - diced
2 cloves garlic - minced
2 tablespoons basil - chopped
3 tablespoons parsley - chopped
28 ounces passata or crushed tomatoes (tomato puree with seeds removed) - reduced-sodium or no sodium- ½ cup dry red wine
¼ cup honey
1 tablespoon dried oregano
½ teaspoon Kosher salt
Lasagna Ingredients
- 2 tablespoons olive oil - extra virgin
- 1 small yellow onion - diced
1 pound ground chicken (minced chicken)- ¼ teaspoon Kosher salt
15 ounces Ricotta cheese - part skim milk- 2 tablespoons dried oregano
- 2 tablespoons parsley - chopped
7 ounces kale - chopped into tiny pieces
1 pieces lasagna sheets
11 ounce Parmesan cheese - shredded
6 ounces Mozzarella cheese - shredded
Instructions
Pasta Sauce Instructions
- Heat oil in a saucepan over medium heat. Sauté diced yellow onion until caramelized for 3 to 4 minutes. Add minced garlic, cook for 1 minute.
- Add your basil and parsley and stir to combine.
- Add crushed tomatoes, red wine, honey, oregano, and sea salt.
- Stir and simmer on low heat for 30 minutes to 1 hour, stirring occasionally. Season to taste! Remove from heat when it is done.
Lasagna Instructions
- Heat olive oil in a pan on medium heat. Add diced onions and cook until caramelized for 3 to 4 minutes.
- Add ground chicken and sea salt and cook until browned. While chicken is browning, combine the eggs, ricotta cheese, oregano, parsley in a bowl.
- Heat large pan on high heat. Put chopped kale into the pan and stir until the kale starts getting soft/wilted.
- Spread a layer of the pasta sauce into a 13×9 casserole pan to prevent the pasta from sticking to the bottom.
- Add layers to the pan in this order until you run out of ingredients: Lentil lasagna, ricotta cheese mixture, pasta sauce, ground chicken, kale, shredded cheeses. Once you reach the final layer, top with whatever shredded cheese is left.
- Cover the pan with foil and bake for 45 to 50 minutes at 350 degrees Fahrenheit.
- Remove the aluminium foil and then bake for 10 minutes more until the top is browned. Enjoy with a glass of red Italian wine!
