Lasagna Verde

Savory beef pairs with fresh kale and a creamy broccoli cheese sauce to create a green twist on this classic comfort dish. Enjoy the coziness of lasagna and eat your veggies too! Using no boil noodles saves on time and dishes. Make sure to cover the surface of the noodles with sauce and wrap tightly in foil to guarantee enough moisture during baking. Serve with crisp salad on the side and a nice glass of wine. 

Servings: 6-8

Prep Time:  30 minutes 

Cook Time: 60 minutes plus 15 minutes rest


  • kosher salt and freshly ground pepper to taste
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 onion, finely diced
  • 8 garlic cloves, minced and divided
  • ¼ tsp red pepper flakes (optional)
  • cup dry white wine 
  • 4 oz finely chopped, stemmed kale leaves (1 bunch)
  • 1 tbsp chopped fresh sage
  • cup unsalted butter
  • cup all-purpose flour
  • 5 cup whole milk
  • 11 oz finely chopped broccoli (1 medium stalk)
  • 8 oz (about 2 cups) grated parmesan cheese
  • ¼ tsp ground nutmeg
  • 12 oz no boil lasagna noodles
  • 3 cups (12 oz) shredded mozzarella cheese


  1. Preheat oven to 350°F. Heat the oil in a large sauté pan over medium-high heat. Add the beef and onion. Use a large wooden spoon to break the beef into small pieces. Sauté until just starting to turn brown, about 6 minutes, stirring occasionally.   
  2. Reduce the heat to medium. Add half the garlic and pepper flakes. Cook until fragrant, about 1 minute, stirring to prevent burning. Season with salt and pepper.
  3. Carefully add in the wine and kale. Toss to combine and cook until softened, about 3 minutes. Stir in the sage. Turn off heat and set aside.
  4. Heat the butter in a large saucepan over medium heat until melted. Add the remaining garlic and cook until fragrant, about 1 minute. Stir in the flour until fully combined and cook for about two minutes, stirring frequently. 
  5. Carefully whisk in the milk, a little at a time, until fully combined and no lumps remaining. Be careful of splattering. 
  6. Stir in the broccoli and cook until starting to simmer and thicken, about 5 minutes. Stir frequently and scrape the bottom to prevent burning. 
  7. Stir in the cheese. Add the nutmeg and season with 1 tsp salt and ¼ tsp pepper. Taste and adjust seasoning if needed. Turn off heat. Stir 1 cup of the sauce into the beef mixture. 
  8. Spread 1 cup of the sauce over the bottom of a 9 x 13 baking pan. Gently press into the sauce one even layer of noodles, 3 side by side and one across the bottom. Evenly spread on top 1/3 the beef mixture, 1 ½ cup sauce, and ¾ cup cheese. Repeat twice with another layer of noodles, beef, sauce, and cheese. Top with a final sheet of noodles, remaining sauce and cheese. 
  9. Tightly cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the center reaches at least 160°F. 
  10. Let rest 15 minutes before slicing. Enjoy!