Four-Cheese White Lasagna with Chicken and Kale

By gocatgo

Ingredients

• 6 uncooked whole wheat lasagna noodles
• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 large leek, white and pale green parts only, thinly sliced
• 4 cloves garlic, minced
• 3 large celery stalks, finely diced
• 4 ounces kale, leaves finely chopped
• 3/4 cup low-fat cottage cheese
• 1/3 cup low-fat ricotta cheese
• 2 tablespoons fresh thyme, chopped
• 2/3 cup grated Asiago cheese
• 3/4 cup grated provolone cheese
• Salt and freshly ground black pepper

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

Cook the lasagna noodles in a large pot of boiling salted water. Boil until the noodles are tender but still firm to the bite. Drain and arrange the noodles in a single layer on a baking sheet to keep them from sticking.

Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the ground chicken and use a wooden spoon to break apart the chicken. Immediately add the leek, garlic, and celery. Cook until the veggies have softened and the meat is cooked through, about 7 minutes. Add the chopped kale and cook until wilted, about 1-2 minutes. Season well with salt and pepper.

In a large mixing bowl, stir and combine the cottage cheese and ricotta cheese. Stir in the fresh thyme and season with salt and pepper.

Preheat the oven to 350 degrees F.

Coat a small 8 X 8-inch baking dish with non-stick cooking spray. Use a slotted spoon to transfer a thin layer of the chicken mixture along the bottom of the dish. Use a spatula to spread about 1/3 of the cottage cheese mixture over the chicken mixture. Place two lasagna noodles over the cottage cheese mixture so that they fully cover the pan without overlapping. Sprinkle about a third of the Asiago cheese and a third of the provolone cheese all over the noodles. Repeat this process twice. Cover with foil and bake for about 15-20 minutes, or until the cheese begins bubbling. Let stand for 10 minutes, and serve.