This year I’m vowing to try more of the recipes from my Vegetarian Times magazine, so here’s the first go. Wow, this was really great – and it’s super low-cal and nutrient-dense. Just check out those amazing stats at the end!
I used lacinto, or dinosaur kale for this, and because the scale in the store was off, I had to add some frozen spinach as well. That’s right, not one, but two super-healthy leafy greens in this thing.
Except for the addition of some frozen spinach, I followed the recipe to the point, though I was a little wary of the fat-free ricotta cheese when I opened up the package – it had so little taste! Honestly, it was like a dull white blob of nothing. Fortunately, blending in the goat cheese added the zest it needed. Whew!
Next time I’m going to double, or triple the recipe and put it in a larger dish so it lasts longer. This was great to make on the weekend and eat throughout the week. I can’t say how great it was to have this ready to go after a day (or 3) in the snow. Baby, it’s cold outside!
Ingredients: (makes 8 servings)
1 tsp olive oil (plus more for oiling pan)
8 oz bunch kale, stems removed (I had 4 kale & 4 spinach)
15 oz package fat-free ricotta cheese
4 oz chevre or soft goat cheese, softened
2 cloves garlic (I used more – can’t help myself)
2 cups prepared tomato puree
1/2 tsp. red pepper flakes
6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles
1/4 cup grated Parmesan cheese
1. Preheat oven to 400. Coat 8-inch (see how small it is??) square baking pan with oil
2. Cook kale in large pot of boiling salted water 2 minutes.
Drain, rinse under cold water until cool enough to handle. Thoroughly wring it out, then chop. Season with salt & pepper if you want – I didn’t.
3. Mash together ricotta and chevre in bowl & set aside
4. Heat oil in pan over med-low heat. Add garlic & cook about 15 seconds, or until fragrant. Add tomato puree and pepper flakes; simmer 5 minutes or until thickened.
5. 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 (or kale/spinach) mixture, and 1/3 cup sauce. Top with 2 more noodles, remaining cheese and remaining kale/spinach mixture. Top with last two lasagna noodles and cover with the rest of the sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly. ENJOY!
This makes me want to find some prettier baking dishes!
Estimated Nutritional Data (with 2 cloves garlic and unsalted tomato puree. Values will also vary according to the pasta you use. I used organic 100% duram semolina noodles from bionature)