Beef / Pork

Rice and Kale Lasagna Bake takes 20 minutes to prepare.

Rice and Kale Lasagna Bake takes 30 minutes to cook.

Rice and Kale Lasagna Bake makes 6 servings.

The ingredients for Rice and Kale Lasagna Bake are:

1 lb Ground Beef 80/20
3 cups Cooked White Rice
2 cups Ricotta Cheese, whole milk
2 cups Shredded Mozarella Cheese
4 cups Chopped Kale
2 Large Eggs
1 cup Crushed Tomatoes, from can
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Oregano, ground
2 tbsp Basil, seasoning

Here is how you make Rice and Kale Lasagna Bake:

Preheat oven to 350 degrees.Brown ground beef in pan on stovetop.Mix together browned ground beef, cooked white rice, ricotta cheese, 1 cup mozarella cheese, the eggs, the chopped kale, 1/2 cup crushed tomatoes, and seasonings. MAKE SURE you save 1/2 the mozarella and 1/2 the tomato for the top of the dish!!Pour mixture in oven safe dish. Spread 1/2 cup of tomato on top and then sprinkle the rest of the mozarella cheese (1 cup) on top of that.Bake for 30 minutes at 350 degrees.Serving Size:?1.5 cups or 1/6 of dish

The nutritional information for Rice and Kale Lasagna Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 625.0

• Total Fat: 38.9 g
• Cholesterol: 192.7 mg
• Sodium: 396.6 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 3.0 g
• Protein: 36.5 g