Ingredients:
1 tsp. olive oil
- 1 16 ounces kale, stems removed
- 1 15-oz. pkg. fat-free ricotta cheese
- 6 oz. goat cheese, softened
- 4 cups prepared tomato puree
- 1 tsp. red pepper flakes
- 6 lasagna noodles, cooked and drained
- ¼ cup grated Parmesan cheese
Prep:
1. Heat oven to 400°F.
2. Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly drain or wring out kale, then chop, and set aside.
3. Combine the ricotta and goat cheeses well, and set aside.
4. Heat tomato puree and red pepper flakes; Add salt and pepper as desired.
5. Start layering contents in baking disk (9 x 12) starting with tomato puree to coat the bottom of the dish to prevent sticking. Use two lasagna noodles per layer. Sprinkle the top with the Parmesan cheese and bake for approximately 45 minutes, checking after 30 minutes. You want the top to be bubbly, but not burnt ;-).
When I'm in a hurry, I cut up the lasagna noodles into smaller pieces, mix all ingredients and bake as directed. Still tastes great, and cuts the prep time. This dish freezes well and makes 8 servings.
Enjoy!
Karan
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