Creamy Chicken and Kale Lentil Lasagna
This chicken and kale lentil lasagna is the perfect Italian dish to fill you up when craving for a good pasta meal. Check out the easy recipe here.
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!
Nutrition
Calories: 370kcalCarbohydrates: 19gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 82mgSodium: 839mgPotassium: 599mgFiber: 3gSugar: 10gVitamin A: 2425IUVitamin C: 25mgCalcium: 508mgIron: 2mg
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