Baked Lasagna Noodles with Kale and Ricotta

Name: Baked Lasagna Noodles with Kale and Ricotta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 noodles (340 g) lasagna noodles; 8 cups packed (250 g) fresh lacinato kale, stems removed, coarsely chopped; 3 cloves (15 g) garlic cloves, minced; 15 oz (425 g) whole-milk ricotta cheese; 1 egg (50 g) large egg; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; ¼ teaspoon (½ g) nutmeg, freshly grated; 3 tablespoons (43 g) unsalted butter; 3 tablespoons (24 g) all-purpose flour; 2½ cups (600 ml) whole milk, warmed; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (¼ g) black pepper, freshly ground; ⅛ teaspoon (¼ g) nutmeg, freshly grated; 1½ cups (170 g) whole-milk mozzarella cheese, shredded; 2 tablespoons (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A vegetarian lasagna layered with creamy ricotta, garlicky sautéed kale, and a silky béchamel sauce, then baked until the cheese is bubbly and golden. This comforting dish balances rich dairy with earthy greens, finished with a melted mozzarella top.

Prep: 25 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 1 lasagna (6 servings)

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Ingredients

6 servings

12 noodles (340 g) lasagna noodles
8 cups packed (250 g) fresh lacinato kale, stems removed, coarsely chopped
3 cloves (15 g) garlic cloves, minced
15 oz (425 g) whole-milk ricotta cheese
1 egg (50 g) large egg
¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated
¾ teaspoon (4.5 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
¼ teaspoon (0.5 g) nutmeg, freshly grated
For the béchamel
3 tablespoons (43 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
2½ cups (600 ml) whole milk, warmed
¼ teaspoon (1.5 g) kosher salt
⅛ teaspoon (0.3 g) black pepper, freshly ground
⅛ teaspoon (0.3 g) nutmeg, freshly grated
1½ cups (170 g) whole-milk mozzarella cheese, shredded
2 tablespoons (30 ml) extra-virgin olive oil

Equipment (7)

Large pot (6-quart / 6 liter)
9×13-inch (23×33 cm) baking dish
Medium saucepan
Large skillet (12-inch / 30 cm)
Colander
Wooden spoon
Whisk

Steps

Before you start

Preheat oven to 375°F (190°C)
Bring a large pot of salted water to a boil for the noodles
Gather all ingredients and measure them before starting
Have a 9×13-inch (23×33 cm) baking dish ready

1
Cook the lasagna noodles
- Bring a large pot of salted water to a rolling boil.
- Add the lasagna noodles and cook until al dente, 8–10 minutes, stirring occasionally to prevent sticking.
- Drain in a colander and lay the noodles flat on a clean kitchen towel to prevent them from clumping.
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Ready when: Noodles are tender but still slightly firm when bitten
Tip: Don't rinse the cooked noodles; the starch helps them hold together in the final dish.
2
Make the béchamel sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 1 minute to form a light roux.
- Gradually add the warmed milk, whisking constantly to avoid lumps.
- Continue whisking until the sauce comes to a gentle simmer and thickens, about 5 minutes.
- Season with salt, pepper, and nutmeg.
- Remove from heat.
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Ready when: Sauce coats the back of a spoon and shows no lumps
Tip: Warm the milk before adding so it blends smoothly without creating lumps in the roux.
3
Prepare the ricotta mixture
- In a bowl, combine the ricotta, egg, grated Parmigiano-Reggiano, salt, pepper, and nutmeg.
- Stir until smooth and well blended.
- Set aside.
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Tip: Grate the Parmigiano-Reggiano finely so it distributes evenly throughout the mixture.
4
Sauté the kale
- Heat olive oil in a large skillet over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped kale and cook, stirring frequently, for 4–5 minutes until it wilts and any excess moisture evaporates.
- Season lightly with salt and pepper.
- Remove from heat and let cool slightly.
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Ready when: Kale is fully wilted and darkened, with no visible moisture in the pan
Tip: Cook off excess moisture so the lasagna doesn't become watery and soggy.
5
Layer the lasagna
- Spread a thin layer of béchamel sauce (about ½ cup / 120 ml) on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Lay 3 noodles side by side over the sauce.
- Spread about ½ cup (120 ml) béchamel over the noodles, then spread about ⅓ of the ricotta mixture, then about ⅓ of the sautéed kale.
- Repeat the layers two more times: noodles, béchamel, ricotta, kale.
- For the final layer, top with the remaining 3 noodles and the remaining béchamel sauce.
- Sprinkle the shredded mozzarella evenly over the top.
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Tip: Use a small offset spatula or spoon to spread the ricotta and kale evenly without tearing the noodles.
6
Bake the lasagnaOven 375°F / 190°C
- Cover the baking dish tightly with foil and place in a preheated 375°F (190°C) oven.
- Bake for 25 minutes covered.
- Remove the foil, then bake for an additional 15 minutes until the mozzarella on top is melted, bubbly, and lightly golden.
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Ready when: Top is golden and bubbling at the edges; cheese is fully melted
Tip: Cover with foil for the first half to prevent the top from browning too quickly while the inside heats through.
7
Rest the lasagna
- Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting.
- This allows the layers to set and makes serving easier without the lasagna falling apart.
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Tip: Resist cutting into it immediately; the resting time makes a huge difference in presentation and ease of serving.

Good to know

Tips

For extra flavor, add 2–3 tablespoons of fresh basil or a pinch of red pepper flakes to the ricotta mixture.
Don't skip the nutmeg in both the ricotta mixture and béchamel—it's a classic Italian accent that adds subtle warmth.
If your kale seems very sandy, rinse it thoroughly and dry it well before chopping to avoid grittiness.
This lasagna freezes beautifully unbaked, making it perfect for meal prep or a last-minute dinner plan.

Make ahead

You can assemble the lasagna up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 5–10 minutes to the covered baking time if baking from cold. You can also freeze the assembled unbaked lasagna for up to 3 months; thaw in the refrigerator overnight before baking, then follow the recipe as written.

Storage & reheating

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave for 2–3 minutes per portion. Frozen lasagna keeps for up to 3 months; thaw overnight in the refrigerator and reheat as directed above.

Substitutions

fresh lacinato kale → fresh spinach (about 10 cups / 300 g packed) or Swiss chard. Spinach will wilt faster (2–3 minutes). Squeeze out excess moisture thoroughly before layering to avoid a watery lasagna.
whole-milk ricotta cheese → whole-milk Greek yogurt or mascarpone. Use the same amount by weight. Greek yogurt will make the layers slightly tangier; mascarpone will be richer.
whole-milk mozzarella cheese → whole-milk feta (crumbled) or a mix of mozzarella and provolone. Feta will add a salty, tangy note. Adjust seasoning in the ricotta mixture if using feta.
whole milk → half-and-half, heavy cream, or oat milk (warmed). Half-and-half and cream will make the béchamel richer. Oat milk works well as a dairy-free option.