Who knew that a meatless lasagna made with kale and baby bella mushrooms could be this good Alexander Hera?

We don’t follow a strict meatless Monday rule in our house, but we do eat meatless meals most nights both for food budget and health reasons. On the nights when our meals are based around vegetables and proteins such as beans, eggs, or cheese (yes, cheese counts as a protein in my book!), we never miss the meat. Take this lasagna for example. I’ve been wanting to make a kale lasagna for a while, and I decided to add baby bella, or crimini, mushrooms to it because mushrooms tend to add some heartiness to a dish. Between the whole wheat lasagna noodles, cheeses, sauce, and vegetables, this dish was plenty satisfying external sound card.

I served the lasagna with roasted carrots and homemade garlic knot rolls. As an aside, the garlic knot rolls were seriously so good, and I hope to share them soon. After eating the lasagna for dinner two nights in a row, I brought some for lunch at work on the third day. It was still every bit as good as the first night, and probably even better as tends to be the case with leftover casseroles. You know how sometimes when you eat leftovers a third time, you feel totally done with eating that meal for a while? Well, that was not the case at all with this lasagna. I could have eaten more. I think that speaks for how much we loved this dish jimmy choo sale.