Grass-fed Beef, Mushroom and Kale Lasagna

With no-boil lasagna sheets! They’re no-boil. The sheets.

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

I know everyone has a fave recipe for a killer lasagna. I ain’t trying to reinvent the casser-wheel. But! It’s winter and freezing and icy and slick and bitter and snowy and polar-y and your soul need layers and layers of cheese and carbs. True fact.

So let me show you what goes into mine.

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

I have a few lil’ tricks up mah sleeve here.

First up, the sauce – I like a little bit of texture, so TO a jar of marinara (I use this local restaurant’s sauce, for anyone in KC), add a couple cans of fire-roasted tomatoes. Depthy! You know me and the depthy.

Kale! TIP – take a bunch of kale and pulse it in the food processor until it’s finely minced. Makes a slightly pungent, earthy layer in the lasagna that you will absolutely die over. Plus #HAYELTH.

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

The ricotta! I go full-on whole milk, because living. But, add some lemon zest, lemon juice and parsley to zing it up. It’ll add this bright essence to the lasagna that is straight legit.

The beef! I reaaaaally prefer the flavor of grass-fed, over traditional beef. And then you add garlic powder and onion powder and sliced mushrooms and you guys. Yes.

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

Aaaand of course the no-boil lasagna sheets. Obsessed. I got mine at Trader Joe’s, and the package said that once you’re done layering, to let the lasagna sit about 30 minutes so that the sheets can start to absorb the liquid. Which I did. And it was awl gud. So maybe do that. Just in case. Because I don’t want you cursing my name. I have to paint my nails today and it’s already too much on my plate.

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

Pleeeeeeeeease, girl.

This photo is awful, but look at those layers! Let it rest about 20 minutes before you cut in, and tiny little cartoon birds will fly out of it and sing around your head in jubilee.

For all you veggie-only eaters, I DO plan on playing around with a creamy vegetarian version for ya. And meh. And yeh. And ma.

But for now? GET IN THAT.

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

Mama did say knock you out, ya know.

Grass-fed Beef, Mushroom and Kale Lasagna
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  • 9 no-boil lasagna sheets
  • 2 pounds grass-fed beef
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 (8 oz) package sliced mushrooms
  • 1 (15 oz) container ricotta cheese
  • 1 lemon, zested (plus its juice)
  • 3 Tbs. chopped parsley, plus more for garnish
  • 3-4 cups kale, pulsed in a food processor until finely minced
  • 1 (24 oz) jar of favorite marinara
  • 2 (15 oz) cans fire-roasted tomatoes
  • About 4 cups shredded mozzarella
  • Parmesan and parsley for garnish
  • Salt and pepper


  1. Preheat oven to 375.
  2. In large skillet, brown the beef until no longer pink. Drain any fat if you need to. Season with a big pinch of salt, along with the garlic powder and onion powder. Add the mushrooms and keep sautéing until the mushrooms have darkened and softened, about six minutes. Taste it! Maybe another pinch of salt?
  3. In a large bowl, stir together the marinara and fire-roasted tomatoes.
  4. In another bowl, stir together the ricotta cheese, the lemon zest (about a Tbs), two Tbs. lemon juice, chopped parsley, and a pinch of salt and pepper.
  5. Now start layering! Coat the bottom of an 8x13 casserole dish with a cup of sauce. Place three lasagna sheets on top, followed by half the ricotta cheese, about a third of the kale, half the beef mixture, and a third of the mozzarella cheese. Pour another cup of the sauce on top, then another three lasagna sheets, the second half of the ricotta, another third of the kale, the rest of the beef mixture, and another third of the shredded mozzarella. Another cup of the sauce, then finish with the last three lasagna sheets, the rest of the kale, the rest of the sauce, and the rest of the mozzarella cheese. Whew! I’m tired.
  6. Let it sit on the counter for about 30 minutes so that the sheets can start to absorb the liquid. Then bake for 45 minutes, until the sheets are tender and the cheese is browning and bubbly. Broil it for another minute or two if you need!
  7. Let it rest for 20 minutes, garnish with freshly grated parmesan and parsley. Slice and SERVE, babes. Sorry I called you babes.
  8. Serves 8!

Grass-fed Beef, Kale and Mushroom Lasagna / Bev Cooks

Hold me.


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12 Responses to Grass-fed Beef, Mushroom and Kale Lasagna

  1. Ashley January 11, 2018 at 9:03 am #
    Where do you buy the Cupini’s sauce? Would love to give it a try!
    • Bev Weidner January 11, 2018 at 9:22 am #
      I get mine at HyVee! It's GREAT. Thin, acidic, perfect.
  2. Nikki January 11, 2018 at 10:02 am #
    What does your cheese hating husband eat on lasagna night?
    • Bev Weidner January 11, 2018 at 11:33 am #
      Ha! Right? When I make it for regular life (not shooting), I leave half of it cheeseless. :)
  3. LINDA HOLLANDER January 11, 2018 at 1:18 pm #
    Bev, For Vegetarians, You Could try Trader Joe's Meatless meatballs. They are seriously delicious. If I were to do this, i Would slice them into three slices and layer them. I've never tried crumbling them up, but...maybe mash them? And...there a game changer vegetarian burger out there. It's called Beyond the Beef. I swear to God, I am a hamburger fanatic and these have changed my dam life!!I My daughter is a vegetarian, so I have really changed the way I cook over the last couple of years. These two little items alone have really helped!
    • Bev Weidner January 11, 2018 at 1:34 pm #
      Linda, AMAZING suggestions. I'll definitely check them out for the veggie version!
  4. Kerry January 11, 2018 at 2:20 pm #
    Where do you buy your grass fed beef? TJ?
    • Bev Weidner January 11, 2018 at 2:22 pm #
      Both HyVee and ALDI have it! I'm sure TJ's does, too.
  5. Robin January 11, 2018 at 2:24 pm #
    Happy 2018! Mama is making lasagne. And a serious YES on Beyond the Beef.
  6. Lauren January 13, 2018 at 5:10 am #
    Scheduling this for Sunday! Looking forward to the kale layer and fire roasted tomatoes twist.
  7. Lawrie January 31, 2018 at 1:37 pm #
    Hi! So excited to make this tonight!! Do you think I could make it this afternoon, put it in the fridge, then bake tonight??
  8. Rebecca | Let's Eat Cake March 3, 2018 at 2:34 pm #
    I feel like this is the perfect thing to eat while watching the Oscars tomorrow! So comforting while it's chilly out and it looks like it would come together quickly so I wouldn't have to spend too much time away from watching the red carpet!

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