1 tsp olive oil, plus more for oiling pan1 8-oz bunch kale, stems removed 1 15 oz pkg fat-free ricotta cheese 4 oz. chevre or soft goat cheese 2 cloves garlic, minced (2 tsp.) 2 cups prepared tomato puree 1/2 tsp red pepper flakes 6 lasagna noodles, cooked and drained 1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees. Coat 8-inch square baking pain with oil. 2. Cook kale in large pot of boiling salted water 2 minutes. Drain and rinse under cold water until cool enough to handle. Throughly wring out kate, then chop. Season with salt and pepper, if desired. Set aside. 3. Mash together ricotta and chevre in bowl and set aside. 4. Heat 1 tsp oil in small 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. 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, and 1/3 cup sauce. Top with two more noodles, remaining lasagna noodles and cover with remaining sauce. Sprinkle Parmesan and bake 40 minutes, or until cheese has melted and lasagna is bubbly.
Per 1-cup serving - 183 calories 14 g Protein 5 g total Fat; 3 g Sat Fat 21 g Carb 13 mg Chol 450 mg Sodium 2 g Fiber 5 g Sugars
From the January/February 2011 issue of Vegetarian Times.