Description
This Grass-fed Beef, Mushroom, and Kale Lasagna is a wholesome twist on the classic Italian favorite. Featuring nutrient-rich kale, earthy mushrooms, and lean grass-fed beef layered between no-boil lasagna sheets with creamy ricotta and melty mozzarella, this hearty dish is elevated by a zesty lemon ricotta mixture and a flavorful blend of marinara and fire-roasted tomatoes. Perfect for a family gathering or special dinner, this lasagna bakes to golden bubbly perfection with a delicious balance of savory and fresh flavors.
Ingredients
Lasagna Base
- 9 no-boil lasagna sheets
Meat and Vegetable Filling
- 2 pounds grass-fed beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (8 oz) package sliced mushrooms
- 3-4 cups kale, pulsed in a food processor until finely minced
- Salt and pepper, to taste
Sauces
- 1 (24 oz) jar of favorite marinara
- 2 (15 oz) cans fire-roasted tomatoes
Cheese Mixtures
- 1 (15 oz) container ricotta cheese
- 1 lemon, zested (about 1 tablespoon) plus 2 tablespoons lemon juice
- 3 tablespoons chopped parsley, plus more for garnish
- About 4 cups shredded mozzarella cheese
- Parmesan cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the lasagna.
- Cook Beef and Mushrooms: In a large skillet, brown the grass-fed beef over medium heat until no longer pink, draining any excess fat. Season with salt, garlic powder, and onion powder. Add the sliced mushrooms and sauté for about six minutes until mushrooms darken and soften. Adjust seasoning with additional salt as needed.
- Prepare Sauce Mixture: In a large bowl, combine the marinara sauce and the fire-roasted tomatoes, stirring well to blend.
- Make Ricotta Mixture: In another bowl, mix the ricotta cheese with lemon zest, lemon juice, chopped parsley, salt, and pepper until creamy and well combined.
- Layer the Lasagna: In an 8×13-inch casserole dish, spread 1 cup of the sauce mixture evenly over the bottom. Layer 3 no-boil lasagna sheets on top. Spread half the ricotta mixture, followed by one-third of the minced kale, half the beef and mushroom mixture, and one-third of shredded mozzarella. Pour another cup of sauce over this layer.
- Second Layer: Add another 3 lasagna sheets. Repeat with the remaining half of the ricotta mixture, another third of the kale, the rest of the beef mixture, and another third of the mozzarella. Top with another cup of sauce.
- Final Layer: Place the last 3 lasagna sheets down, spread the remaining kale evenly, pour the rest of the tomato sauce, and top with the remaining mozzarella cheese.
- Rest Before Baking: Let the assembled lasagna sit on the counter for about 30 minutes so the lasagna sheets can absorb moisture and soften.
- Bake: Bake uncovered for 45 minutes at 375°F until the pasta sheets are tender and the cheese is bubbly and golden. If desired, broil for 1-2 minutes to get a nice browned top.
- Cool and Serve: Remove the lasagna from the oven and let it rest for 20 minutes to set. Garnish with freshly grated Parmesan cheese and extra chopped parsley. Slice and serve warm.
Notes
- Allowing the lasagna to rest before baking helps no-boil noodles absorb moisture for better texture.
- Broiling at the end adds a beautiful golden crust—watch closely to avoid burning.
- Using grass-fed beef increases the nutritional value and flavor quality of the dish.
- Finely pulsing kale ensures even distribution and quicker cooking inside the lasagna.
- Adjust salt and seasoning as you cook to balance flavors perfectly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
