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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

    Budget Recipes, Meal Plans, Freezer Meals and Cooking Tutorials for the Busy Home Chef

    The Famous 20 Meals for $150 Plans are Back and Better than Ever!

    Lasagna with Kale, Zucchini and Garden Herbs

    June 27, 2011 by Erin, The $5 Dinner Mom 9 Comments

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    Kale.

    Have you ever cooked with it?! It kinda fits in the spinach category…at least in terms of how you can use it and in what recipes. It works well with pasta (I’ll be sharing another recipe later this week. But not too many after that, because I fear that kale will take over the site if I share more than 2 in a short time frame!)

    I grew kale for the first time this year in my garden. I bought a few little tiny plants on a whim while the kids were at school one afternoon. And that whim turned out to be quite worth it!

    The little whim plants grew, and grew, and they’re still growing. Even after cutting off leaves…more are growing in. (Same leaf picking principles apply to kale as they do lettuce.)

    Anyhoo…I keep picking it. It keeps growing.

    And that’s why I’m thankful for all the rain and cold weather. (It still feels like spring…and we wore jackets to the opening of Cars 2 at the drive-in on Friday night!)

    So there may actually be a kale takeover here on $5 Dinners…if it keeps growing…and raining…and staying chilly…and growing…

    How to Cook Full Kale Leaves

    kale lasagna

    Pick off stems. Rinse. Boil in salted water.

    kale lasagna

    Until it looks like this…only take a minute.

    kale lasagna

    Then roll the kale leaves in paper towels or clean dish towel and squeeze them dry. (We don’t want runny lasagna, do we?!)

    kale lasagna

    Rolled kale.

    kale lasagna

    Meanwhile, or after you’re done with the kale rolling, saute the zucchini, onion and garlic until opaque…about 5-7 minutes.

    kale lasagna

    Dump in the crushed tomatoes, combine and let simmer on low for 4-5 minutes.

    kale lasagna

    While that’s simmering, combine the cottage cheese, Parmesan cheese, mozzarella cheese and fresh herbs with a touch of salt and pepper.

    Then start layering…noodles, cheese, kale, sauce…repeat.

    Bake.

    kale lasagna

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    Lasagna with Kale, Zucchini and Garden Herbs

    Learn how to cook kale leaves and then use in a yummy recipe like this lasagna.
    Prep Time20 minutes
    Cook Time45 minutes
    Servings - 4 serving

    Ingredients 

    • 16 kale leaves boiled and stems removed
    • 1 Tbsp olive oil
    • 2 garlic cloves crushed
    • 1 small onion finely chopped
    • 1 small zucchini, about 1/2 lb. chopped
    • 28 oz. can crushed tomatoes
    • Salt and pepper
    • 12 no-boil lasagna noodles
    • 3 cups cottage cheese
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 2 Tbsp fresh herbs - basil, oregano, thyme, parsley chopped
    • 1 cup shredded mozzarella cheese topping

    Instructions

    • Boil the kale leaves in salted water for about a minute. Then place on paper or clean dish towel and roll and squeeze dry. Set aside until ready to layer.
    • Saute the garlic, zucchini, onion in olive oil for 5-7 minutes, or until opaque. Add the crushed tomatoes and let simmer another 4-5 minutes. Set aside until ready to layer.
    • In a mixing bowl, combine the cottage cheese, mozzarella cheese, Parmesan cheese and the chopped fresh herbs. Set aside until ready to layer.
    • Preheat the oven to 350.
    • Layer in a lasagna pan, or a 9x13 baking dish...noodles, cheese, kale, sauce...repeat. Top with the remaining 1 cup mozzarella cheese.
    • Bake at 350 for 40-45 minutes, or until cheese begins to golden on top. Let cool slightly before serving.
    • Enjoy as is for a one dish dinner, with a side salad or fresh fruit.
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    Filed Under: Budget Friendly Recipes, Pasta Recipes, Recipes from the Garden, Vegetarian Recipes

    Comments

    1. Nancy says

      June 27, 2011 at 7:12 pm

      Thank you Erin! I have never cooked with kale, but I have signed ou with Green B.E.A.N delivery and my bin will have kale in it. Now I have a recipe! Thanks you!

      Reply
    2. Kim T says

      June 27, 2011 at 7:27 pm

      This looks incredible!!!! WOW! I cannot wait to try this. Thank you for sharing!

      Reply
    3. [email protected] Balance Sheet says

      June 27, 2011 at 8:12 pm

      Erin, if you want to try something fun with kale, make kale chips. very addicting. http://www.familybalancesheet.org/2010/07/kale-chipsyes-you-read-that-right.html

      thanks for the link-up.

      Reply
      • Christy says

        June 30, 2011 at 8:48 am

        I agree with this! I teach preschool, and we are growing kale in our class garden on our playground. The children thought the crispy kale (I called it kale chips, but our little budding horticulturist insists that it’s called “crispy kale”) was pretty cool… some of them ate a ton!

        Reply
    4. Rene @ Budget Saving Mom says

      June 27, 2011 at 8:35 pm

      I can’t wait to make this. I have so much kale and zucchini right now that I was wondering what to do with. I love kale, so I am always looking for new ways to use it. I have put up at least 50 quarts of it so far this summer. I wonder how well this would freeze? I will have to make a couple up and find out. Looks delicious!!

      Reply
    5. The Working Home Keeper says

      June 28, 2011 at 7:46 am

      I love kale! I especially like making kale chips. A little olive oil, a little black pepper, a little Old Bay. So snackable!

      Mary Ellen
      The Working Home Keeper

      Reply
    6. Kalyn says

      June 28, 2011 at 9:47 am

      I really love the sound of this. What a great way to use kale!

      Reply
    7. Debbie says

      June 28, 2011 at 5:37 pm

      This looks absolutely delicious! I’ve grown Kale for years. I consider it a superfood because it is so good for us. The Kale in my garden last year survived despite some below zero temps and lots of snow and actually began to grow again in the spring. I was able to cut it twice before I took it out and planted new seed. I’ve never grown Kale from plants, always seeds and I’ve always had plenty to eat, freeze and give away. I season Kale with bacon and simmer it. Tastes so good. I also make a winter soup of italian sausage, kale and potatoes. It is similar to Olive Garden’s Zuppa Toscana. I can’t wait to try this recipe. Thanks for posting it!

      Reply
    8. Brandis @ Stir Crazy says

      June 30, 2011 at 11:10 am

      This looks delish, and I just harvested some kale from my own garden, so guess what I’m making tonight! I don’t have zucchini, but I think I’m going to use a little ground turkey to bulk it up… all the gardening I’ve been doing lately, I need the protein! Oh, and I linked up a recipe for roasted chicken on my own blog- check it out. It’s probably similar to something you’ve done before- the only “thing” is the particular mix of seasonings, which is by far the best of any I’ve ever used- the paprika, garlic powder, and onion powder are key, the others are a little variable.

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

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