Best Kale Bacon Lasagna

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 695

Ingredients

Tomato, Kale And Bacon Layer:

2 Tbsp coconut oil
2 leeks halved lengthways and finely chopped
2 carrots grated
10 oz lean smoked back bacon diced into small pieces
3 garlic cloves finely chopped
1 Tbsp honey
4 cups jarred marinara sauce
2 bunches curly kale destemmed and leaves roughly chopped
½ tsp red chili flakes optional
¼ tsp black pepper
1 cup basil leaves finely chopped

Cheese Layer:

½ cup Parmesan cheese grated
4 cups full-fat cottage cheese
Zest of 1 small lemon
½ tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
12 no-boil whole wheat lasagna sheets
1 ½ cups shredded mozzarella

Toppings:

½ cup Parmesan cheese grated

Instructions

All ingredients ready? Let's begin!
Preheat the oven to 375°F. Lightly coat a 9x12 inch deep baking dish with olive oil and set it aside.
Prepare the kale and bacon mixture: Place the oil, leeks, and carrots in a medium non-stick frying pan over medium heat.
Cook and stir continuously for about 4 minutes, until the veggies have softened slightly.
Carefully add the bacon, garlic, and honey. Fry, stirring frequently, for 5-8 minutes until the fat has rendered and the bacon is crisp. (Honey, together with the carrots, will sweeten the sauce, ‘glaze’ the bacon and cut through the acidity).
Lower the heat and tip in the marinara sauce, kale, and spices.
Bring everything to a gentle simmer, stir and cook for about 5 minutes, until the kale leaves are slightly soft. Remove the tomato and bacon mixture from the heat and set aside to cool, then stir in the chopped basil.
Prepare the cheese layer: Place the Parmesan, cottage cheese, and lemon zest in a large bowl. Season with salt, pepper, and nutmeg and stir to combine. Set the bowl aside.
Time to assemble! Begin by spreading a generous layer of the tomato, kale, and bacon mixture over the bottom of the baking dish. Add 3 sheets of lasagna.
Top the sheets of lasagna with half of the cottage cheese mixture, and cover with another 3 pasta sheets.
Repeat the order of layering, finishing with a layer of lasagna sheets covered with the remaining cheese or tomato mixture.
Sprinkle and cover the top with grated mozzarella and Parmesan cheese.
Bake it happen: Place the lasagna on a tray and bake in the oven for 35-40 minutes, until the tomato sauce bubbles up around the edges, the pasta is soft, and the cheese is golden on top.
Allow the lasagna to stand for 10-15 minutes to set (the hardest part!), then slice into 6 large squares to serve.

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