Kale Lasagna

My fiance made a delicious Kale Lasagna the other night.  He followed a recipe found in my Vegetarian Times magazine.  Although he tweaked a couple of things, he followed the recipe almost exactly how they wrote it.  I couldn't believe how delicious it turned out and oh so filling. I ate mine with a side of Quorn Chik'n and was comfortably stuffed.  I hope you guys enjoy it as much as I did if you make it.

Kale Lasagna

Ingredients:

• 1 tsp. olive oil
• 1 8oz bunch Kale, stems removed
• 1 15oz package fat-free ricotta
• 4oz goat cheese
• 2 tsp crushed garlic
• 1 1/2  cups tomato puree
• 1 cup canned diced tomatoes
• 1/2 tsp red pepper flakes
• 6 no-cook lasagna noodles
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 400°F.
2. Spray an 11 x 7 inch baking dish with non-stick spray.
3. Cook Kale in a large pot of boiling salted water for 2 minutes.  Drain and rinse until cool enough to handle.  Ring out kale and chop.  Season with salt and pepper if desired.
4. In a small mixing bowl, mix together ricotta and goat cheese.
5. Add garlic to a small sauce pan and cook on medium for 15 seconds.  Add red pepper flakes, tomato puree and diced tomatoes; simmer for 5 minutes or until thickened.
6. Cover the bottom of the baking dish with 1/3 of the sauce.  Place 3 noodles on top of it.  Cover top of noodles with 1/2 remaining sauce.  Place all of the cheese mixture and Kale on top of the noodles.  Cover with remaining 3 noodles and place remaining sauce on top of them.
7. Sprinkle top with Parmesan and bake for 40 minutes or until cheese has melted and lasagna is bubbly.

*Serves 8, about 183 calories and 14g protein per serving.

Happy eating!