Brussels & Kale Lasagna

In Family-friendly, Homepage - Main Dishes, Main Dishes by Frances Largeman-Roth


Makes 12 servings | Prep Time: 15 mins | Cook Time: 45 min

I have finally done it! What’s that you ask? I’ve converted every person in my family, even my youngest kid, into a Brussels sprouts lover. If your family loves Brussels too, I highly recommend giving this veggie-packed lasagna a go. It’s perfect for those weeknights when there’s no time to make a separate side dish. It’s an all-in-one kind of dish and it’s perfect for those super cold nights!


24-ounce jar of tomato sauce

2 tablespoons olive oil, divided

1 small onion, diced

1/4 teaspoon sea salt

10 ounces of shredded Brussels sprouts

1 bunch lacinato kale, trimmed and chopped

9 lasagna noodles

1 (32-ounce) container ricotta

1/2 cup grated Parmesan, divided

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground pepper

11/2 cups shredded mozzarella, divided


  1. Preheat oven to 375° F. Bring a large pot of lightly salted water to a boil.
  2. Cook the lasagna noodles according to the directions on the box. Place the cooked noodles on a parchment-lined baking sheet so they don’t stick together. 
  3. In a saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and salt and cook for 3 minutes. Add the Brussels sprouts and cook for about 4 minutes, until softened. Transfer to a bowl. Add the remaining oil to the pan. Add the kale and cook 3-5 minutes. Transfer the cooked kale to a bowl. 
  4. While the vegetables are cooking, combine the ricotta with 1/4 cup of the Parmesan, plus the nutmeg and pepper in a mixing bowl. 
  5. Spread 1/2 cup tomato sauce into the bottom of a 9×13-inch baking pan.
  6. Place 3 of the lasagna noodles into the pan. Add half of the Brussels and half of the kale. Dollop 1 cup of the ricotta on top of the vegetables, spreading out slightly with a spatula. Add another 3 noodles on top. Add the remaining Brussels and kale in an even layer. Top with 1 cup of tomato sauce, then add 11/2 cups of the ricotta and 1/2 cup of the mozzarella.
  7. For the final layer, add another 3 sheets of noodles. Top with the remaining tomato sauce. Sprinkle 1 cup of mozzarella on top and then the remaining 1/4 cup Parmesan.
  8. Cover the lasagna with foil, place in the oven and bake for 30 minutes. Uncover the dish and bake for another 15 minutes. Wait a few minutes, then dig in!