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Home » Baked Pasta » Kale Pesto Lasagna

Kale Pesto Lasagna

Published: Jan 4, 2020 · Modified: Aug 9, 2020 by Cooking Chat · This post may contain affiliate links

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This Kale Pesto Lasagna recipe is a delicious way to add some healthy greens into your family’s diet. Kale pesto cooks along with noodles, plenty of cheese and garlic for some serious green comfort food! A vegetarian lasagna recipe. Originally published in 2016, updated in 2020 with new step by step photos. Get more detail on the pesto in our kale pesto recipe post. 

serving of kale pesto lasagna along with lasagna dish.

Recipe Inspiration

When I was working on the Collards & Kale cookbook, I was always looking for creative ways to get some healthy greens on the plate. I recalled a tasty green lasagna in The New Enchanted Broccoli Forest  by Mollie Katzen, that calls for basil pesto and spinach. I figured I could double up on the greens by using a similar method, with kale pesto and another green. (included the Amazon link above to the classic vegetarian cookbook from the author of Moosewood). 

“One of my favorite recipes you make!” Jodi said of this pesto lasagna recipe. And she has sampled pretty much everything on Cooking Chat!

You could certainly make this recipe with basil pesto instead of kale pesto if you prefer.

Making Kale Pesto Lasagna

Here are some tips on making kale pesto lasagna Click here to jump down to the recipe card to get the complete step by step instructions.

What greens to use?

This recipe gives you a double dose of healthy greens– kale is used for the pesto, plus a second green gets chopped into small pieces and then mixed in with the ricotta cheese.kale pesto lasagna recipe

The first time I made this Kale Pesto Lasagna, I used dandelion greens for the ricotta mixture, and really liked the touch of bitterness these greens provided, as it made a nice contrast with the cheese. Dandelion greens seem to be more seasonal, so you might need to swap in another green.

I have successfully used mizuna greens, Tuscan kale and regular kale as well. This is a great recipe to try if you get a farmshare and have some greens on hand you’re not sure what to do with! If you try a different green in this Kale Pesto Lasagna, please let me know how it turns out.

pesto lasagna on a white plate

No boil lasagna or traditional noodles?

I like the convenience of no boil lasagna noodles; it’s just one less step you need to do to make this dish. But if you do want to use the traditional lasagna noodles that need to be boiled, get the noodles cooking as you make the kale pesto and prepare the ricotta mixture. Rinse the cooked noodles in cold water and drain thoroughly to minimize the noodles clinging together.

If you are using the no boil noodles, you need to break them into shapes to fit the contours of your pan and cover the open spots. Also, be sure to cover the top layer of noodles with enough sauce so the noodles come out moist rather than crispy.

Steps for putting the lasagna together

    • Start by making the kale pesto. For tips for making kale pesto and other ideas for using it, visit this article on kale pesto. mixing kale pesto with ricotta cheese.
    • As the oven preheats, mix the ricotta with 1 cup kale pesto, the chopped greens, ½ cup of the Parmesan cheese, the 4 cloves of minced garlic, and the pumpkin seeds. mixing greens with ricotta cheese Stir the mixture until the greens, pesto and other ingredients are well distributed throughout the ricotta cheese, as shown below. ricotta cheese and greens mixture for pesto lasagna
    • Arrange a layer of noodles to cover the bottom of the baking dish, as shown below. first layer of noodles for lasagna
    • Add half of the ricotta mixture to cover the first layer of noodles, so that that the noodles are completely covered with the cheese. first layer of ricotta cheese mixtureSprinkle half of the mozzarella cheese over the ricotta.second layer lasagna noodles
    • Create a 2nd layer of noodles followed by ricotta and mozzarella, repeating the process above.second layer of ricotta and greens for pesto lasagna
    • Cover the 2nd layer of cheese with a final layer of the noodles. Spread the remaining pesto over the final layer of noodles, using the back of a tablespoon to move the pesto around so that there is at least a little bit coating all of the noodles. kale pesto lasagna ready to bake Sprinkle the remaining Parmesan cheese over the pesto, and you are ready to cover and bake the lasagna!

Wine Pairing for Kale Pesto Lasagna 

kale pesto lasagna plated with a glass of red wine.

I tend to gravitate toward whites to go with dishes featuring pesto, but with all the cheese baked into this dish, an Italian red wine is my preferred choice. A Dolcetto from the Piedmont area of Italy can be a very good pairing for this pesto lasagna. If you can find one from Anna Maria Abbona, she is definitely my favorite producer of Dolcetto. A Chianti can also work with this dish.

serve kale pesto lasagna with an Italian red wine.

Speaking of wines from the Piedmont, I had a Barolo waiting patiently in the cellar for a couple months after picking it up at the fall grand tasting at Pairings Wine & Food.  I decided to give the 2011 Giacomo Fenocchio Barolo ($45, 14.5% ABV) a try with the lasagna. Not a classic pairing for Barolo, but this is an excellent bottle of wine, and it worked reasonably well with the lasagna.

That said, my recommendation would be to stick with the Dolcetto for the lasagna, but do treat yourself to a bottle of this Barolo if you come across it! Pair the Barolo with something like this mushroom risotto recipe for best results.

When remaking our kale pesto lasagna on a cold winter day in January 2018, we opened the 2013 Rosso del Ripalte Toscana Alicante ($24, 13%) a lean, medium bodied red wine from Elba. I really like this wine, and it pairs nicely with the kale pesto lasagna.

Off the beaten path wine options

Italian red wine with kale pesto lasagna.

Fairly common wines like Dolcetto and Chianti are solid wine pairing options for the lasagna. But I do love branching out and trying new grapes–and Italy has hundreds of grape varietals!

The Wine Pairing Weekend group will be exploring interesting wine grapes next weekend. That made it the perfect time to open some interesting wine to try with the kale pesto lasagna.

I covered the new wines in more detail for the #winePW event, but I will just say that the 2016 Ricardi Reale Neccio ($28, 14.5%), made from biodynamically produced Cesanase grapes, was excellent! Black pepper on the nose, raspberry fruit and a silky mouthfeel. A touch of vanilla on the finish. Reminds me a bit of a high quality Pinot. Enjoyable to sip on its own, it paired quite well with our lasagna.

Print

Recipe card

Kale Pesto Lasagna

kale pesto lasagna on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Kale Pesto Lasagna is a delicious way to add some healthy greens into your family’s diet. Kale pesto cooks with plenty of cheese, noodles and garlic for some serious comfort food.

  • Author: Cooking Chat
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 servings 1x
  • Category: Main
  • Method: baking
  • Cuisine: Italian

Ingredients

Scale

KALE PESTO INGREDIENTS

  • 4 cups tightly packed kale leaves, stems removed
  • 3 garlic cloves
  • 2 tbsp pumpkin seeds, lightly toasted
  • generous pinch red pepper flakes
  • salt and pepper to taste
  • ½ cup grated parmesan cheese
  • ⅔ cup extra virgin olive oil

OTHER LASAGNA INGREDIENTS

  • 2 lbs low fat ricotta cheese
  • 4 garlic cloves, minced
  • 3 cups of greens such as kale, dandelion or mizuna greens, stemmed and chopped.
  • ¾ cup Parmesan cheese, divided
  • salt/pepper to taste
  • ¼ cup pumpkin seeds, toasted
  • 1 package no cook lasagna noodles — or cooked traditional noodles, see notes for more information.
  • 1 cup mozzarella cheese

Instructions

  1. Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
  2. Pre-heat oven to 350.
  3. Mix the ricotta: Empty the ricotta cheese into a large mixing bowl. Stir in the greens, 1 cup kale pesto, ½ cup of the Parmesan cheese, the 4 cloves of minced garlic, and the pumpkin seeds.
  4. First noodle layer: Spray a deep baking dish with oil spray. Place a layer of noodles on the bottom of the pan. If using no bake noodles, break up the noodles to fill open spaces around the bottom of the pan.
  5. Add ricotta and cheese: Spread half of the the ricotta mixture over the noodles. The noodles should be all covered with the cheese. Sprinkle half of the mozzarella over the top of the ricotta mixture.
  6. 2nd layer: Add a layer of noodles over the cheese to cover it. Spread the remaining ricotta mixture over this 2nd layer of noodles, then sprinkle the remaining mozzarella over the the ricotta.
  7. Finish lasagna prep: Cover the cheese with a final layer of noodles. Spread the remaining pesto across the noodles, trying to get a bit of pesto on as much of the noodles as you can. This helps the noodles to come out softer. Sprinkle the remaining Parmesan cheese over the top of the pesto.
  8. Bake the lasagna: Cover the lasagna and place in the oven. Bake for 30 minutes, then remove the cover and bake for another 20 minutes. Check after about 10 minutes of baking uncovered, you want the top to brown a bit, put the cover back on if it looks like it is browned enough for your liking.
  9. Serve and enjoy: Remove lasagna from the oven after 50 minutes total cooking time and serve nice and hot.

Notes

  • I buy an 8 oz package of mozzarella cheese for this recipe, but you will have some leftover after using 1 cup.
  • If using traditional lasagna noodles that need to be boiled, get the noodles cooking as you make the kale pesto and prepare the ricotta mixture. Rinse the cooked noodles in cold water and drain thoroughly to minimize the noodles clinging together.
  • If you are using the no boil noodles, you need to break them into shapes to fit the contours of your pan and cover the open spots. Also, be sure to cover the top layer of noodles with enough sauce so the noodles come out moist rather than crispy.
  • You probably won’t need the whole package of no boil lasagna noodles.

Did you make this recipe?

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Recipe Card powered byTasty Recipes

Want to try kale pesto in a dish that is a little bit lighter? Check out our Ziti with Kale Pesto and Roasted Broccoli recipe! For more nut-free pesto recipes, see our pesto recipes without nuts collection.

 

kale pesto lasagna recipe features two kinds of healthy greens cooked with noodles and plenty of cheese for a delicious meal!

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Reader Interactions

Comments

  1. Jeff the Chef

    January 28, 2016 at 8:36 pm

    That is a beautiful looking lasagna. You may not believe this, but I’ve got kale pesto, ricotta, and mozzerella in the fridge right now.Did you consider using a wite sauce with this?

    Reply
    • Cooking Chat

      January 28, 2016 at 9:02 pm

      Thanks Jeff! We really love this one. Didn’t think about a white sauce, but that’d be worth a try!

      Reply
  2. Platter Talk

    January 30, 2016 at 9:34 am

    Fantastic and healthy alternative to the fat-laden lasagna I have grown up with and learned to love. This is a great idea; thanks for sharing!

    Reply
    • Cooking Chat

      January 30, 2016 at 9:56 am

      thanks, it is a nice alternative to traditional lasagna!

      Reply
  3. Kavey

    January 30, 2016 at 10:46 am

    I do love the combination of pesto with pasta, so I’m sure this is a recipe I’d really enjoy!

    Reply
    • Cooking Chat

      January 31, 2016 at 8:05 am

      You can’t go wrong with pesto in my book!

      Reply
  4. Sherri @ Watch Learn Eat

    January 30, 2016 at 10:49 am

    This kale pesto sounds amazing! I have got to try it! Love this “healthified” version of lasagna – great idea!

    Reply
  5. Michele

    January 30, 2016 at 12:07 pm

    I have just recently tried kale…. After loving it I am thrilled to the idea of it in your beautiful pasta dish. I too love reds with really cheesy dishes. I look forward to making this soon since its been so cold out. Thanks

    Reply
    • Cooking Chat

      January 31, 2016 at 8:06 am

      there’s a lot you can do with kale once you get into it! Thanks for stopping by.

      Reply
  6. Chris Collins

    January 04, 2020 at 2:21 pm

    Pesto and lasagna are my two favourite things so I’ll definitely be trying this! Looks delicious!!

    Reply
    • Cooking Chat

      January 04, 2020 at 2:39 pm

      Thanks Chris, we love both independently and even better together!

      Reply
  7. Jen

    January 04, 2020 at 2:34 pm

    I’m always up for a healthier twist on a classic dish. Such amazing flavor without all the guilt.

    Reply
    • Cooking Chat

      January 04, 2020 at 2:39 pm

      Thanks Jen! You definitely get some good nutrients along with the typical cheesy lasagna goodness here!

      Reply
  8. Marie-Charlotte Chatelain

    January 04, 2020 at 3:18 pm

    I love love love kale – this is a new way of incorporating it into my weeknight dinner routine! I am pretty sure even the hubby would eat it hidden in a cheesy lasagna!

    Reply
    • Cooking Chat

      January 04, 2020 at 6:40 pm

      This is a good intro to kale for skeptics!

      Reply
  9. Jessica Formicola

    January 04, 2020 at 5:15 pm

    This lasagna is on our regular dinner rotation! It’s so flavorful and delicious, and the whole family eats it up!

    Reply
  10. Sara Welch

    January 04, 2020 at 6:16 pm

    Served this for dinner last night and it has easily become a new family favorite dish! Can’t wait to enjoy leftovers for dinner tonight!

    Reply
    • Cooking Chat

      January 04, 2020 at 6:39 pm

      Glad you liked it! It does save nicely too.

      Reply

Trackbacks

  1. Kale Pesto Lasagna - Yum Goggle says:
    January 28, 2016 at 12:10 pm

    […] GET THE RECIPE […]

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  2. Tuscan Kale Pesto Risotto #SundaySupper | Cooking Chat says:
    April 3, 2016 at 8:46 am

    […] wine, you might try a Dolcetto, which I’ve enjoyed with other savory kale pesto dishes like lasagna. Italy has many wonderful white wines that could work with the Tuscan Kale Pesto Risotto. You want […]

    Reply
  3. Kale Pesto Recipe and 10 Plus Ways to Use It | Cooking Chat says:
    April 13, 2016 at 6:25 am

    […] my favorite use of kale pesto is making this delicious lasagna. OK, a bit more decadent than the other recipes here, but more nutrition that traditional […]

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  4. Roasted Root Vegetable Soup and Wine Pairing #winePW | Cooking Chat says:
    February 11, 2017 at 7:19 am

    […] are a lot of great options for comfort food. Kale Pesto Lasagna and this Tuscan Beef Stew are two of my favorite comfort food recipes…but I already shared […]

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  5. Butternut Squash Pasta Bake #SundaySupper | Cooking Chat says:
    October 15, 2017 at 6:45 am

    […] with Porcini Bolognese Sauce and Veggie Mac and Cheese Casserole. I was tempted to just share our Kale Pesto Lasagna recipe, which is some seriously good comfort food! But I decided to make something […]

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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