I’m back today with another awesome organicgirl recipe. Remember the Blissful BLT Salad and the Goat Cheese, Bacon, Sun-dried Tomato and Arugula Pizza from my first organicgirl post?! Man, those were some good eats!
Today, I’m bringing you a veg-friendly, delicious, healthier lasagna recipe that I made for Dan and I a couple weekends ago. Not only did I love it, but it’s also boyfriend approved! The star ingredient was the organicgirl 100% baby kale.
I had to make a few tweaks to the recipe, but now it is good to go and ready for you to make tonight for your family. Even better, you don’t need a ton of ingredients and I love that it’s meat and grain free.
Let’s get started!
- organicgirl baby kale
- 4 zucchinis
- large container (24 ounces) cottage cheese (regular, not low-fat)
- 1/2 cup ricotta cheese
- jar of marinara (24 ounces)
- 1 broccoli crown
- 1 pack of mushrooms
- 1 cup part-skim mozzarella
- 2 oz. goat cheese
1.) Preheat the oven to 375 degrees and begin chopping your veggies and making your ‘noodles’. For this recipe, the noodles are zucchini strips.
I had a ton of leftover kale, so I’ve been using it in my salads and smoothies. The baby kale is so much softer and easy to work with than regular bunches kale that I find so tough and chewy. I’m a big fan of organicgirl 100% baby kale!