20 Jan. 2011 Kale Lasagna Diavolo

Adapted from Asbell, R. “One food five ways: Kale“. Vegetarian Times. (January/February 2011). Issue 382, Vol. 37, No. 2. p 79.

My Comments: In college, I was known as the person who knew how to make lasagna — when we got together with friends, that was the dish I always made for our group dinners. In those days, the lasagna was full of ground beef, pork, sausages and the cheeses were made of whole milk.  While I still keep the structure of that particular stand-by recipe, I’ve adapted it to our current eating habits: usually filled with spinach and less cheese! Still good.

I’m always on the look out for some new twist to a familiar dish so when I spotted this recipe in Vegetarian Times, I knew immediately that we were going to give it a try.  I don’t economize when using canned tomato products – not a big fan of the stem or blossom ends thrown into the chopped tomatoes.  I usually try to use Muir Glen – worth the extra money.

Ingredients

1 tsp oil oil (plus oil or spray for the pan)
1 8-0z bunch of kale, stems removed (Whole Foods makes a good frozen Kale which is what I used here)
1 15-0z pkg. fat free ricotta cheese
4 oz chevre or soft goat cheese, softened
2 cloves garlic, minced
2 cups prepared tomato puree (Muir Glen recommended)
1/2 tsp red pepper flakes
6 no-cook lasagna noodles (or do it the hard way: use 6 regular noodles and cook them)
1/4 cup grated Parmesan cheese

Kale Lasagna Diavolo

Copyright © 2011. Adrien Bisson.

Method

1. Preheat the oven to 400 F. Coat 8-inch square baking pan (I used an enamel oval baker – no big deal) with oil.

2. IF YOU USE THE FROZEN KALE YOU CAN SKIP THIS PART:. 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.

IF USING FROZEN KALE:  thaw the kale in a strainer under cold water. Squeeze it dry, toss it in a bowl with salt and pepper if desired.

3. Mash together the ricotta and chevre in bowl. Set aside.

4. Heat 1 tsp oil in small saucepan over medium-low heat. Add garlic, and cook for 15 seconds or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes or until thickened.

5.  Assemble:  Spread about 1/4 cup sauce in prepared baking dish. Place 2 lasagna noodles on top of the sauce. Top with half of the cheese mixture, half of the Kale, and 1/3 cup sauce. Top with 2 more noodles, remaining cheese, and remaining kale. Top with the remaining 2 noodles and cover with remaining sauce. Sprinkle with Parmesan and bake 40 minutes or until cheese has melted and lasagna is bubbly.

Serves 8. Weight Watcher points = 5.

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About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

One response to “20 Jan. 2011 Kale Lasagna Diavolo

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