Kitchen Tools:

  • Large pot
  • Colander
  • Medium bowl
  • Cheese grater
  • Small baking dish
  • Aluminum foil

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


To taste salt & pepper

6-8 lasagna noodles semolina lasagna noodles

2 carrots carrots, orange (2lb bag)

1 cup kale, green

1 clove garlic

½ cup ricotta sheep cheese

1 egg half-dozen hope eggs

½ cup shredded mozzarella & cheddar

1 tbsp. biodynamic extra virgin olive oil

1½ cups tomato sauce

¼ cup water

½ onions, red

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Preheat the Oven & Boil the Noodles

  • Preheat the oven to 450°F.
  • Bring a large pot filled with water and a pinch of salt to boil. Once boiling, add the lasagna noodles and boil for about 10-12 minutes or until al dente (tender-firm). 
  • Rinse the noodles under cold water and drain in a colander. Set aside.

Prepare the Ricotta & Veggies

  • While the noodles are boiling, rinse the carrots, and kale. Mince the garlic, dice the red onion and roughly chop the kale.
  • Dice the carrots and zucchini by first cutting off the ends. Then cut them in half lengthwise, and cut them in half lengthwise again. Finally, cut those strips into ½-inch pieces.
  • In a medium bowl, combine the ricotta, egg, kale leaves and salt and pepper to taste. Mix well to combine and place in the fridge until ready to use.
  • Shred the mozzarella using a cheese grater and set aside.

Make the Sauce

  • In the same pot used for the noodles earlier, heat 1 tbsp. olive oil over medium-high heat. Add the onion and garlic and sauté for 2 minutes.
  • Add the carrots and zucchini and continue cooking, stirring occasionally, for 3-4 minutes. Add the tomato sauce and water and season generously with salt and pepper. Stir and cook for 4-5 minutes. Remove from heat.

Bring It All Together

  • Assemble the lasagna! Pour 1/3 of the sauce into a small baking dish and top with 3 lasagna noodles. Spread all of the kale-ricotta mixture on top of the noodles and sprinkle with ½ of the mozzarella.
  • Next, spread another 1/3 of the sauce on top of the mozzarella, followed by the remaining noodles. Pour the remaining sauce on top of the noodles and sprinkle with the remaining mozzarella.
  • Cover the lasagna with foil and roast for 10 minutes. Remove the foil and roast for another 10 minutes. Let cool slightly before serving!