Kale Lasagna Diavolo Recipe | Vegetarian Times Skip to main content

Kale Lasagna Diavolo

Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang.



Ingredient Line: 
1 tsp. olive oil, plus more for oiling pan
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1 8-oz. bunch kale, stems removed
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1 15-oz. pkg. fat-free ricotta cheese
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4 oz. chevre or soft goat cheese, softened
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2 cloves garlic, minced (2 tsp.)
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2 cups prepared tomato puree
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½ tsp. red pepper flakes
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6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles
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¼ cup grated Parmesan cheese


1. Preheat oven to 400°F. Coat 8-inch square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.

3. Mash together ricotta and chèvre in bowl, and set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

Nutrition Information: 

14 g
Total Fat: 
5 g
Saturated Fat: 
3 g
21 g
13 mg
450 mg
2 g
5 g
Serves 8

Comments on this Recipe

I made this for the whole family. The kids loved it. I only changed it a bit by adding a little sugar and salt to the sauce, but I don't think it needed it. Very good and simple.

please send me veggie dishers want to be vegaterian thanks

I tried this recipe with spinach instead of kale, and used a spicy goat cheese to give it an extra kick...so delicious! Can't wait to try it again with kale!

Excellent! I used a jar of organic tomato basil pasta sauce, extra garlic and three more noodles in a larger baking dish. I was worried the kale might be too heavy but it was delicious. The ricotta/chevre mixture makes the dish light yet somehow rich and satisfying.

I thought this might not taste that exciting since there are very few ingredients. I was wrong, this was great and simple. Very good.

Very good. This moved into "first place" in my husband's kale recipes.

Wonderful recipe. I put the steamed kale in a kitchen towel to remove all the water and it was a firm delightful and very hearty meal. Hubby who is very picky about vegetarian foods and new foods (never had kale) was very happy with the results. Young teens even agreed it was great. I would jazz up the sauce more next time but all in all it was great. I even had some for lunch the next day (today). Thank you.

I had higher expectations for this recipe...though I did use spinach instead of cale, just because that's what I had. Great simple meal, but next time I'm going to add more red pepper flakes. I think a little spicier will compliment the chevree a little better. Overall though, very tasty. My meat-loving husband ate seconds :)

This recipe didn't do it for me. 8 oz. of kale cooks down to almost nothing; twice as much would have been better, as would an additional 1/2 teaspoon of the red pepper flakes. I couldn't really taste the "tang" of the chèvre, either. I don't plan on making this again.

I've been meaning to make this recipe for a while now and I'm really glad I finally did. Everyone loved this dish! I especially loved the combination of the kale and the goat cheese-ricotta mixture! Thought the sauce may have been a bit too bland at first but in the lasagna it was great! Will definitely be making again.

This was amazing! I used collards instead of kale, tasted great! I also substituted bottled pasta sauce instead of the homemade, and added artichoke hearts and onions to the sauce, as well as using feta instead of goat cheese. This is a great recipe.. LOVE it! the tang is amazing,and I also like that it isn't too heavy on the cheese.. great way to eat kale!

Love this recipe! I made it for my kids so didn't include the 'diavolo'. In addition to the great suggestions in the comments above, I added some quinoa into the cheese mixture to pump up the protein. Such a good dish!

Awesome! My 6 year old son and husband loved it.

yum, lasagne

I used Chard rather than Kale in this recipe, since the grocery store was out of kale. For sure should use kale but it was still good. : )

I made this for new year's and everybody loved it, even the picky ones. I made my own sauce. My kids loved it too. My daughter actually is been asking me to make it again. It's very light and satisfying.

I made this for my family (one of my first dishes ive cooked!) and they LOVED it!!! I made it three times now and I added more pepper flakes for a bigger kick in it as well as sauteed mushrooms. It was not hard to make, coming from a new cooks perspective. My family keeps asking me to make it again!! Deffinetly a great low-calorie noodle dish for the whole family!

this recipe doesn't seem correct. it calls for 6 lasagna noodles but serves 8 people

I loved this recipe and made some changes, Here is my version Kale Lasagna • 1 tsp. olive oil, plus more for oiling pan • 10 -oz. baby kale • 1 15-oz. pkg. fat-free ricotta cheese • 4 oz. chèvre or soft goat cheese, softened • 2 cloves garlic, minced (2 tsp.) • 2 cups prepared tomato purée with basil • 1 tsp. red pepper flakes • 6 Whole Grain Lasagna noodles, cooked and drained • ½ cup grated Parmesan cheese Heat oven to 400°F. Cook kale in large pot of boiling salted water 1 minute. Remove from water retain water and continue to boil for noodles. Cook noodles according to package. In the mean time thoroughly drain, cool and wring out kale, then chop. Chop in 1 small clove garlic and ½ teaspoon Italian Seasoning, salt and pepper to taste Mash together ricotta and chèvre or soft goats milk cheese in bowl, and set aside Heat 1 tsp. oil in small saucepan over medium-low heat. Add ½ teaspoon red pepper flakes warm gently. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and remaining ½ tsp red pepper flakes; bring to a simmer over medium low heat then simmer 5 minutes, or until thickened. Spread 1/4 cup sauce in glass baking dish. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

I just made this but used a bechemel instead of including a creamy chevre... It was a hit. Thanks for the idea! http://dellacucinapovera.com/2012/09/14/kale-lasagna/

This recipe is so quick and tasty. I used more than double the garlic and red pepper, but it still isn't very spicy. I agree with some of the other comments, yiu need more kale. I used about a pound, and it was a good amount.

Where are people finding vegetarian goat and ricotta cheese? I can find Parmesan but have not seen the other two.

I don't understand. 6 noodles and it serves 8?

Regarding vegetarian goat cheese question, this is not a vegan recipe since it contains ricotta and goat cheese. I have found that Trader Joe is a good place to buy goat cheese at an affordable price. Can't wait to try this recipe.

What is the prepared tomato puree

This was good. I actually used kale and spinach. I think next time I will use mozzarella cheese on top rather than parmesan. It just melts better.

This recipe was easy to make and delicious! I used feta cheese instead of goat cheese and it turned out great! Will make it again!

We really enjoyed this recipe. It was pretty easy to make, though I used a regular jar of tomato sauce...which is probably why there was a bit more water in the bottom of the pan than there would have been otherwise. Nonetheless, it's a great way to get kale into your diet all while enjoying a great Italian dinner!

I love this recipe! I think the simplicity of the sauce makes it so tasty! I added Italian blend cheese at all the ricotta layers. We also felt it was even more delicious after it had been frozen. I assume more time for the flavours to develop.

I didn't know how easy it was to make lasagna! And tasted so good,especially for someone who doesn't really cook. I kinda made changes to recipe. For the tomato sauce, I added mushrooms, I used a sliced of red pepper instead of the flakes, and put 2 tbs. of Louisiana wing sauce to put a nice kick in it but not to the point where you need water to drown out the spicy ness. Also instead of goat cheese I used the Amish country Havarti cheese and it came out amazing. You're going to want to add more kale for sure.

This was only the second lasagna I've ever made in my life, the first one being so labor intensive and lacking in tastiness that I swore off homemade lasagnas. Glad I tried this one. It came together very quickly, I used oven-ready noodles and kale from the farmers market that was nice and tender. It all turned out great.

This was excellent. A new family staple for sure! Took me a while to make, but that was part of the learning curve. Will be easy to make in the future!

Love this lasagna. I am vegetarian but my husband is not. He loved it!! I also added mushrooms and substituted mozzarella for the goat cheese. I like the little kick the red pepper flakes give the sauce,


Might give this a try.

Great recipe I followed Theresa from Michigan - 2012-08-11 19:55:14 suggestions and added sautéed mushrooms and onions to my sauce.

This sounds so good, I love goat cheese. I included this in my February real food meal plan. Thanks!


Kris, I think I sent this, but I misspelled the gmail address.

The original version is great! But after eliminating dairy, I had to come up with a new way to make this. Instead of ricotta/chevre, I now make a bean mixture as my cheese (garbanzo beans mixed with nutritional yeast flakes and olive oil and a little mustard). I use rice lasagna noodles to avoid gluten as well. I also add in mushrooms and zucchini along with the kale layer. Then I top it with with Daiya mozzarella cheese and italian seasoning!

This was absolutely delicious!! The only thing I changed was I sautéed the kale with onions,garlic and additional seasonings and finished it off with a small amount of water to steam until tender -- this really UP the flavor!


Kale lasagna

Kale Lasangne


Parmesan is not suitable for vegetarians. Please correct me if I am wrong!

@ Julie: Parmesan, or any other dairy product, is suitable for vegetarians, but not for vegans.

Great recipe! We make it every Christmas!

Fat free cheese?!!! Really? Why?