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Best Kale Bacon Lasagna

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 695kcal


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


  • ½ cup Parmesan cheese grated


  • 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.



Calories: 695kcal | Carbohydrates: 68g | Protein: 48g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 2315mg | Potassium: 1166mg | Fiber: 6g | Sugar: 17g | Vitamin A: 7274IU | Vitamin C: 35mg | Calcium: 578mg | Iron: 4mg