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Photo of Individual mushroom, kale and ricotta lasagne by WW

Individual mushroom, kale and ricotta lasagne

Total Time
1 hr 25 min
45 min
40 min
These free-form individual lasagnes with mushrooms, kale, almonds and a ricotta white sauce not only taste great but they are also packed with nutrients.


Olive oil

1 tbs


2 whole, thinly sliced


4 clove(s), crushed

Fresh thyme

1 tbs, chopped


1000 g, (1kg) mixed mushrooms, sliced


2 cup(s), 1 bunch, stems trimmed, leaves chopped

Raw almonds

¼ cup(s), coarsley chopped (40g)

Reduced-fat ricotta cheese

3 cup(s), (720g)

Fresh chives

¼ cup(s), finely chopped, finely chopped

Grated parmesan cheese

¼ cup(s), (20g)


1 medium

Fresh lasagne sheets

6 individual

Cherry tomatoes

300 g, (grape tomatoes), halved


  1. Heat 1 teaspoon oil in a large frying pan over medium heat. Cook leek, stirring, for 6-7 minutes or until softened. Add garlic and thyme and cook, stirring, for 1 minute. Transfer to a large bowl.
  2. Heat 1 teaspoon oil in same pan over high heat. Add half the mushroom and cook, stirring, for 3-4 minutes or until golden. Transfer to bowl with leek. Repeat with another teaspoon oil and remaining mushroom. Drain any excess moisture from mushroom.
  3. Heat remaining oil in a large frying pan over medium-high heat. Add kale and cook in 2 batches, tossing with tongs, for 3-4 minutes or until wilted and heated through. Add almond and toss to combine. Season with salt and pepper.
  4. Combine ricotta, chives, parmesan and egg in a bowl. Season.
  5. Cut each lasagne sheet into 4 pieces. Cook lasagne sheets, in batches, in a large saucepan of lightly salted boiling water for 1-2 minutes or until just tender (don't stir, or it will break). Using a large slotted spoon, carefully remove lasagne sheets to a colander. Drain.
  6. Preheat oven to 180°C. Line 2 baking trays with baking paper. Place 8 lasagne pieces, 3cm apart, on prepared trays (see tip). Spread with one-third of the ricotta mixture. Top with half the mushroom and kale. Repeat with another layer of lasagne, another third of ricotta, and remaining mushroom and kale. Finish with a final layer of lasagne and remaining ricotta. Top with tomato. Bake for 5-10 minutes or until just heated through.


SERVING SUGGESTION: Baby rocket or baby spinach leaves. TIP: If you’d prefer to make a whole lasagne, place 2 whole lasagne sheets in the base of a 2.5L-capacity (10-cup) ovenproof baking dish. Top with one-third ricotta, half the mushroom and kale. Layer with 2 sheets, one-third ricotta, remaining mushrooms and kale. Finish with 2 lasagne sheets, ricotta and top with tomato. Cover with foil and bake for 30 minutes. Remove foil for last 10 minutes.