Kale Lasagna Diavolo
An easy, healthful post-holiday supper. Even better as leftovers. Recipe by Robin Asbell, from the January/February issue of Vegetarian Times magazine. Serves 8.
- 1 teaspoon olive oil, plus more for oiling pan
- 1 bunch kale, about 8 ounces, stems removed
- Salt and pepper
- 1 package (about 15 ounces) fat-free ricotta cheese
- 4 ounces soft goat cheese at room temperature
- 2 cloves garlic, minced
- 2 cups tomato puree or sauce
- 1/2 teaspoon red pepper flakes
- 6 lasagna noodles, cooked and drained, or 6 no-cook noodles
- 1/4 cup grated Parmesan cheese
Preparation time 30mins
Cooking time 110mins
Preheat oven to 400 degrees. Coat 8-inch square baking pan with oil.
Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.
Mash together ricotta and goat cheese in bowl and set aside. Heat 1 teaspoon oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes or until thickened.
Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese and remaining kale. Top with remaining noodles and cover with remaining sauce. Sprinkle with Parmesan and bake 40 minutes, or until cheese has melted and lasagna is bubbly.