Variation On A Classic Dish

Winter Lasagna with Kale and Beets

Average: 5 (6 votes)
(6 votes)
Winter Lasagna with Kale and Beets

Winter lasagna with kale and beets - Winter version of the Italian classic

share Share
bookmark_border Copy URL
Health Score:
97 / 100
40 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Kale provides us with the trace element iron, which is needed for blood formation and oxygen transport. Mozzarella has, in addition to high-quality protein, also bone-strengthening calcium in its luggage.

By making small changes to the basic recipe, you can easily make your favorite pasta dish smarter. With lots of vegetables, a whole-grain pasta version, calcium-rich cheese and nut puree, the classic dish is enriched with plenty of vitamins, fiber and minerals.

1 serving contains
(Percentage of daily recommendation)
Calorie614 cal.(29 %)
Protein29 g(30 %)
Fat27 g(23 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage17.8 g(59 %)
Vitamin A1.5 mg(188 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.9 mg(41 %)
Vitamin K708.2 μg(1,180 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.9 mg(82 %)
Niacin15.8 mg(132 %)
Vitamin B₆0.9 mg(64 %)
Folate297 μg(99 %)
Pantothenic acid2.7 mg(45 %)
Biotin20.4 μg(45 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C152 mg(160 %)
Potassium1,674 mg(42 %)
Calcium506 mg(51 %)
Magnesium188 mg(63 %)
Iron7.9 mg(53 %)
Iodine53 μg(27 %)
Zinc5.4 mg(68 %)
Saturated fatty acids9.1 g
Uric acid262 mg
Cholesterol25 mg
Complete sugar19 g


4 Tbsps cashew butter
10 ozs Oat Milk
3 Tbsps yeast flakes
5 Tbsps olive oil
2 Tbsps Whole Grain Spelt Flour
1 onion
2 garlic cloves
2 carrots
1 oz Kale
14 ozs button Mushroom
1 red Bell pepper
2 scallions
22 ozs Beets (precooked; vacuum packed)
9 ozs chunky tomatoes (can)
3 ½ ozs Gouda
4 ½ ozs Mozzarella
10 Whole grain lasagne sheets
½ handful Cress
How healthy are the main ingredients?
Oat MilkMozzarellaGoudaolive oilCressKale

Preparation steps


For the sauce, mix cashew puree with oat drink, 3.5 ounces water, and yeast flakes until smooth. Heat 3 tablespoons olive oil in a saucepan. Sprinkle in flour, stirring constantly. Sauté everything over medium heat until light, then deglaze with the yeast mix, bring to a boil while stirring, and simmer over low heat for about 5 minutes until creamy. Remove the sauce from the heat and season with salt, pepper, and freshly grated nutmeg.


Peel and chop the onion and garlic. Clean, peel and finely dice carrots. Clean kale, pluck green from hard leaf veins, wash and cook in boiling salted water for 3 minutes. Then rinse and drain.


Clean mushrooms and cut into slices. Halve the bell pepper, remove the seeds, wash and cut into cubes. Clean and wash the spring onions and cut into rings. Cut beet into slices.


Heat 1 tsp of oil in a frying pan. Sauté half of the onion and garlic for 3 minutes over medium heat. Add carrots and bell bell pepper and sauté for 4 minutes. Mix in tomatoes, season with salt and pepper and simmer for about 10 minutes; then season to taste. Heat 1 tsp. oil in a 2nd pan. Sauté mushroom slices in it for 3 minutes over medium heat. Add remaining diced onion and garlic and cook for 3 minutes; season everything with salt and pepper. Grate cheese finely. Cut mozzarella into slices.


Coat a baking dish (approx. 8" x 12") with 1 tsp. oil. Cover bottom with 1 layer of sauce and lasagna sheets. Pour in mushroom mixture, sprinkle with scallions and cover first with a little sauce, then with lasagna sheets. Again, pour in 1 thin layer of sauce, layer in the beet slices, salt, and pepper, and cover with half of the kale. Pour in 1 layer of sauce and top with 1 layer of pastry sheets. Mix bell pepper and vegetable mixture with cheese and spread on top. Top lasagna with mozzarella slices and bake in preheated oven at 180 °C (350 °F) for 30 minutes.


Then mix remaining kale in a bowl with remaining oil and spread over lasagna. Salt and pepper the lasagna and bake in the oven for 15-20 minutes. Sprinkle colorful winter lasagna with kale and beet with cress and serve cut into pieces.