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Categories:
olive oil kale Ricotta cheese goat cheese garlic tomato puree red pepper lasagna noodles Parmesan cheese
Viewed: 34 - Published at: 9 years agoIngredients
- 1 teaspoon olive oil (plus more for oiling pan)
- 8 ounces kale, stems removed
- 1 (15 ounce) package fat-free ricotta cheese
- 4 ounces goat cheese, softened
- 2 garlic cloves, minced
- 2 cups tomato puree
- 12 teaspoon red pepper flakes
- 6 lasagna noodles, cooked and drained (or 6 no-cook noodles)
- 14 cup parmesan cheese, grated
Method
- Preheat oven to 400 degrees.
- Coat 8-inch square baking pan with oil.
- Cook kale in 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.
- Set aside.
- Mash together ricotta and goat cheese in bowl and set aside.
- Heat 1 teaspoons oil in smail 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 cheese mixture, half of kale, and 1/3 cup sauce.
- Top with two more noodles, remaining cheese, and remaining kale.
- Top with remaining lasagna noodles and cover with remaining sauce.
- Sprinkle with Parmesan and bake for 40 minutes (or until cheese has melted and lasagna is bubbly.
