Kale Lasagna Diavolo

Name: Kale Lasagna Diavolo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 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; 1/2 teaspoon red pepper flakes; 6 lasagna noodles, cooked and drained (or 6 no-cook noodles); 1/4 cup parmesan cheese, grated

Submitted by Dominick and Amanda

"From Vegetarian Times- January/February 2011."

Download

Ready In:: 1hr
Ingredients:: 9
Serves:: 8

ingredients

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
¹⁄₂ teaspoon red pepper flakes
6 lasagna noodles, cooked and drained (or 6 no-cook noodles)
¹⁄₄ cup parmesan cheese, grated

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

I'm not a vegetarian and I love this recipe. It's quick, the right size, healthy and yet very satisfying. I originally made it from the magazine and found it posted here! I love that it's in an 8x8 pan. Just the right size for 2 -4 and quick and easy to make. I have other lasagna recipes I make that take hours and are wonderful, but this is my go to recipe when I just want to make a good dinner without it taking all day. Thanks for posting, but sorry I didn't do it first!!!

Mrs Goodall
Made this last night for dinner. I was having a friend over and wanted something that did not require a lot of chopping. I thought this was really tasty and my friend enjoyed it as well. We were generous in our heap of red pepper flakes and used homemade goat cheese. DH did not care for this recipe, however, but determined it was because he does not like kale. I would have this again. Thanks!

Dr. Jenny

RECIPE SUBMITTED BY

Dominick and Amanda

I had to update this because we got married in January 2009! Yipee! We love to cook and love to try all kinds of new and exciting foods. I (Amanda) am a vegetarian and luckily found someone who has very diverse eating habits. We live in Winter Springs, Florida with our 2 dogs and 2 cats. We enjoy traveling, watching movies, reading, being active and spending time with friends. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group09okra.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

View Full Profile