← All recipes
Italian · Main
Kale and Mushroom Lasagna
No-boil noodles layered with a mushroom duxelles, silky braised kale, lemony ricotta and a light velouté, blanketed in Parmigiano and baked until golden and bubbling.
- YieldServes 8 (one 23 x 33 cm dish)
- Hands-on1 h 15 min
- Total2 h 22 min
- Difficulty
Ingredients
Velouté
- 55 gunsalted butter, 4 tbsp
- 35 gall-purpose flour, about 1/4 cup
- 480 mlvegetable broth (or chicken broth), homemade or low-sodium store-bought
- 240 mlwhole or 2% milk
- to tastekosher salt
- to tasteblack pepper, freshly ground
Mushrooms
- 30 gunsalted butter, 2 tbsp
- 340 gwhite or cremini mushrooms, wiped clean and very finely chopped (about 3/4 lb)
Kale
- 454 gkale, thick ribs cut out, leaves cut into very thin strips, rinsed and shaken dry (1 lb)
Assembly
- 1lemon, zested
- 454 gwhole-milk ricotta, 1 lb
- 255 gno-boil lasagna noodles, one 9 oz box; you may have a few left over
- 150 gParmigiano-Reggiano, freshly grated (about 1 1/2 cups)
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.