• Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Main dishes

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its food processor, 1.5-cup chopper and whisk attachments.


  • Olive oil
  • 12 lasagna noodles
  • 1 bunch kale, about 6 ounces, stems removed
  • 1 ounce piece Parmigiano-Reggiano
  • 1 cup ricotta cheese
  • 1 egg
  • 1 tsp lemon zest
  • ½ tsp kosher or sea salt
  • Fresh cracked black pepper, to taste
  • 24 or 25 ounces tomato sauce (jar sizes vary between 24 and 25 ounces)
  • 16 ounces mozzarella block cheese 

  1. Preheat oven to 375F°. Lightly coat a 2-quart baking dish with olive oil and set aside.
  2. Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
  3. Using the Braun MultiQuick food processor attachment with the large grater disc, shred kale. Set aside.
  4. Still using the Braun MultiQuick food processor attachment with the large grater disc, shred mozzarella. Set aside.
  5. In the Braun MultiQuick 1.5-cup chopper attachment, finely chop the Parmigiano-Reggiano.
  6. Add the ricotta cheese, egg, finely chopped Parmigiano-Reggiano, lemon zest, salt and pepper to a medium bowl. Using the Braun MultiQuick whisk attachment, combine well.
  7. Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 4 lasagna noodles lengthwise over the sauce.
  8. Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the kale over the ricotta and then spread one-third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, kale and mozzarella cheese. Add a final layer of lasagna noodles and then add the remaining tomato sauce and remaining mozzarella cheese.
  9. Bake lasagna for about 45 minutes or until the top cheese is melted and golden. 

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