Gorgeous CSA Photos and my Kalesagnia – A Kale and Mushroom Lasagna

First the veggies.  Isn’t this why you are visiting after all?

Eggplant and Daikon

Edible Flowers (a present from Vivian) and Carrots

Beets, Cilantro, Spinach and three types of Lettuce

 Purple Onion, Broccoli, Collards, Peppers

 Butternut and Citrus  



A while ago I had a Crockpot Disaster.  I tried to make a vegan lasagna with it and the result-crunchy, uncooked lasagna noodles on top and super mushy filling-was disgusting.  This is one of those instances where an altered recipe totally flopped.

Luckily persistence paid off as I gave it another go with my very own recipe and was met with success!  I made a few changes-the lasagna cooked in the oven rather than the Crockpot, tofu wasn’t used as a replacement for cheese and the filling was made with fresh kale from the farm.  By topping the lasagna with only a bit of vegan mozzarella instead of all the heavy cheese baked inside, the flavor of the fresh veggies really shone through (feel free to top with regular shredded mozzarella if you eat dairy.)

Somehow this lasagna manages to be both comforting and light and flavorful-the perfect combo in my eyes-and a great way to use fresh CSA produce.

Serves 6
Gluten and Dairy Free, Vegan

1 Tbsp olive oil
1 onion
4 cloves garlic
1 bunch kale, washed and de-stemmed
1 pkg Baby Bella mushrooms
Sea salt, fresh ground pepper and garlic powder, to taste
1/4 cup julienned sun-dried tomatoes (packed in oil – drain well)
1 jar pasta sauce of choice
1 10 oz pkg no boil, gluten free rice lasagna noodles, such as De Boles

1/3 cup shredded vegan mozzarella, such as Daiya


1. Preheat oven to 350F; preheat 1 Tbsp olive oil in a large skillet over medium high heat.

2. Quarter onion and add to food processor and pulse to chop. Add chopped onion to preheated skillet, season with dash of salt and stir. While onion cooks, add kale, garlic and mushrooms to processor and pulse to chop. ** Add to skillet with onion, add sundried tomatoes and season with salt, pepper and garlic powder-taste and adjust seasonings if necessary. Cook until softened, about 5 to 7 minutes.

3. Spray a 9×13 pan with cooking spray, spoon a thin layer of pasta sauce on bottom of pan, top with a layer of noodles, breaking as needed to fit. Top with half the kale mixture then repeat layers. Bake for 45 minutes, top with cheese and bake an additional 15 minutes. Remove from oven and cool 10 minutes. **

**Half can be frozen by dividing mixture into two 8×8 pans, letting half cool and covering well with foil.  Do not add cheese until baking.  Freeze for two to four weeks. To bake, bring to room temp as the oven preheats to 350F.  Bake as directed.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 241.1
Total Fat 2.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 223.1 mg
Potassium 478.7 mg
Total Carbohydrate 54.7 g
Dietary Fiber 3.6 g
Sugars 2.6 g
Protein 7.4 g

Vitamin A 177.5 %
Vitamin B-12 0.3 %
Vitamin B-6 10.0 %
Vitamin C 51.2 %
Vitamin D 9.0 %
Vitamin E 3.2 %
Calcium 9.2 %
Copper 15.2 %
Folate 5.6 %
Iron 25.4 %
Magnesium 5.8 %
Manganese 19.7 %
Niacin 23.2 %
Pantothenic Acid 8.3 %
Phosphorus 7.7 %
Riboflavin 16.8 %
Selenium 7.5 %
Thiamin 29.4 %
Zinc 3.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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