Nutrients per serving

  • Calories  487
  • Protein  25 g
  • Carbohydrates  45 g
  • Fat  23 g
  • Cholesterol  100 mg
  • Sodium  214 mg
  • Potassium  492 mg
  • Phosphorus  242 mg
  • Calcium  110 mg
  • Fiber  2.8 g

Stephanie’s Wholesome Lasagna

Think you can’t enjoy favorite comfort foods like lasagna on the kidney diet? DaVita renal dietitian Dana from Georgia created Stephanie's Wholesome Lasagna. Now this creamy Italian casserole isn’t just for Stephanie but for kidney patients everywhere to enjoy.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Dana from Georgia.

Portions: 8     Serving size: 1/8 pan


  •  8 ounces whipped cream cheese
  • 1 small Roma tomato
  • 1/2 cup Portabella mushroom
  • 1/2 cup zucchini
  • 1/2 cup kale
  • 1 pound lean ground beef
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon crushed garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 4 tablespoons olive oil
  • 8 oven ready lasagna noodles


  1. Preheat oven 375° F.
  2. Set cream cheese out to soften. Dice tomato. Slice mushroom and zucchini. Remove kale from stems and chop coarsely.
  3. Brown ground beef in a skillet. Set aside.
  4.  In a medium bowl, combine softened cream cheese, Parmesan cheese, 1 egg and 1/2-cup water. Mix well.
  5. In another bowl, combine cooked ground beef, 1 egg, 1/4 cup water, garlic, basil and oregano. Mix with 3 tablespoons olive oil.
  6. Sauté mushrooms and kale in remaining tablespoon olive oil.
  7.  In an 11" x 7" pan, spread 1/4 of the ground beef mixture on bottom of pan. Top with 4 uncooked lasagna noodles. Spread half the cream cheese mixture, about 1/4-inch thick, over noodles.
  8.  Layer zucchini, sautéed mushrooms, kale and remaining ground beef mixture evenly over noodles.
  9. Repeat noodle and cream cheese layer. Top with diced tomato. Cover with foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes.
  10.  Let stand for 10 minutes, cut into 8 portions and serve.

Renal and renal diabetic food choices

  • 3 meat
  • 3 starch
  • 1/2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices


Helpful hints

  •  Lasagna is a great food to make and freeze for a later date. Consider doubling the recipe to make two batches at a time.
  • To cook pre-made lasagna, preheat oven to 375° F and bake for 45 minutes. Let stand 10 minutes before serving.
  • Increase the amount of tomato, kale and zucchini if you do not need a low potassium diet.
  • Adjust herbs to taste.

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3 Comments | Average User Rating:

Stephanie’s Wholesome Lasagna

healed2wholeness says:


I made this yesterday. It is okay. It was kinda dry for me. I did not add mushrooms, don't like them or the taste. For the amount of kale called for I did not add it. Maybe adding the kale would make it more juicy. Next time I will add a little more zucchini and maybe find another veggie to add. All in all fairly decent dish. Maybe a dietician can suggest other veggies.

Aug. 16, 2014, 6:26 PM - Inappropriate review?

Stephanie’s Wholesome Lasagna

caffish55 says:


I will try this when I get to the grocery store for it sounds & looks like a lot of work, just as all the receipes. I look for something budget friendly & easy. I already spend a lot of time in the kitchen cooking because of dialysis's. I'm single & live alone

Jul. 30, 2014, 6:53 AM - Inappropriate review?

Stephanie’s Wholesome Lasagna

zsakitten says:


I'll know how to rate this after I try it!

Jul. 27, 2014, 6:35 AM - Inappropriate review?

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