- 1 tablespoon olive oil
- 8 oz kale, stems removed
- 15 oz ricotta cheese
- 4 oz chevre, softened
- 3 tablespoons dried parsley
- 2 cloves garlic, minced
- 1/2 medium onion, finely chopped
- 1/2 teaspoon red pepper flakes
- salt and pepper
- 6 whole-wheat lasagna noodles, cooked and drained
- 1/2 cup grated Parmesan cheese
Preheat oven to 400F. Coat and 8 inch square (or similar size) pan with olive oil.
Cook kale in a large pot of boiling salted water for 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, chevre, and parsley in a small bowl. Set aside.
Heat oil in a small saucepan over medium-low heat. Add garlic and onions and saute 3-4 minutes, or until onions are softened. 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 last two noodles, cover with remaining sauce, and sprinkle with Parmesan. Bake 40 minutes, or until sauce is bubbly, and cheese has melted and slightly browned.
Makes 8 servings.