Loaded Kale and Lentil Lasagna - Live Slow Run Far

Loaded Kale and Lentil Lasagna

A plate with kale lasagna topped with pumpkin seeds

This is our third lasagna recipe. The other ones are called Chard Lasagna and Winter Lasagna, and it seems safe to say we’re simply lasagna people. What’s not to like? It’s easy to make a lot when you’re at it, leaving plenty of servings for the freezer and more dire times, and the cost per serving is comfortably low. It’s filling to say the least, but you can also easily pack in lots of vegetables and other good stuff in there, making it brim with energy, vitamins and minerals alike.

We’ve wanted to make one that features our loyal green kale as the star of the show for a while now, and it actually took 4 (!) rounds of testing before we felt like we got it right. Or, you know what – that’s a little bit of a stretch. I (Sophia) thought we got it right already the first time, but the other half of our duo thought I had totally overdone the amount of kale in there. Let’s just say that in general, I’m the one to up the vegetable and legume content of whatever we cook, and Mike will go heavier on carbohydrates and cheese. It’s actually quite funny. In other words, Mike thought the first few rounds of this lasagna (which I was responsible for) meant an insane amount of chewing and very little indulging. It came down to Mike hopping into his apron to get the proportions right (“you have to understand that people like it more decadent”), and this is then the outcome. We sincerely hope you’ll like this one, and if you don’t… well, blame Mike 😉

För recept på svenska, klicka här: Enkel grönkålslasagne med linser

Makes 6-8 sevings


Kale and lentil filling

3 1/2 dl black lentils
5 dl water
1 tbsp bouillon powder
2 medium yellow onions (~300 g), chopped
2 garlic cloves, minced
1 tbsp dried oregano
1000 g frozen chopped kale, thawed

Béchamel sauce

7 tbsp canola oil
8-9 tbsp flour
10 dl oat milk
1/2-1 tsp white pepper
1/4 tsp ground nutmeg

To finish off

18 lasagna sheets
1/2 dl toasted pumpkin seeds
150 g grated cheese of your choice (~3-4 dl)


  1. Start out by preparing the lentils. Then bring water, lentils and bouillon to a boil and let simmer for about 25-30 min, or until the lentils are al dente. Set aside.
  2. Sauté the onions in a drizzle of canola oil and 1/2 tsp salt over medium heat for about 5 min. Add in the garlic and continue cooking for a few more minutes.
  3. In a large bowl, mix onions, garlic, kale, lentils and oregano. Set aside.
  4. Set the oven to 200ºC. Then make the béchamel sauce by adding the canola oil to a medium saucepan over medium-high heat. Whisk in the flour until a yellow-ish paste forms, and then add in the oat milk, a little at a time. Whisk away for about 10 min or until thickened, and then remove from the heat. Stir in white pepper (start with the lesser amount and add more if you like, based on taste) and 1 tsp salt.
  5. Pour all but 1 dl of the béchamel sauce into the bowl with lentils and kale. Mix well and taste to see if it needs more salt. Then “grease” an oven dish (approx. 28×35 cm) with the remaining sauce by spreading it out over the bottom. Put down one layer of lasagna sheets followed by a layer of the lentil and kale concoction. Repeat two more times, so that you end with a layer of lentils and kale. Sprinkle with cheese and pumpkin seeds, and bake in the middle of the oven for about 30 min or until the top is golden.
  6. Let sit for 5-10 min before serving. Any leftovers can be stored in the fridge for up to a week, and few things are better to freeze than lasagna.

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– Sophia & Michael

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