I love this recipe! I think the simplicity of the sauce makes it so tasty! I added Italian blend cheese at all the ricotta layers. We also felt it was even more delicious after it had been frozen. I assume more time for the flavours to develop.

We really enjoyed this recipe. It was pretty easy to make, though I used a regular jar of tomato sauce...which is probably why there was a bit more water in the bottom of the pan than there would have been otherwise. Nonetheless, it's a great way to get kale into your diet all while enjoying a great Italian dinner!

This recipe was easy to make and delicious! I used feta cheese instead of goat cheese and it turned out great! Will make it again!

This was good. I actually used kale and spinach. I think next time I will use mozzarella cheese on top rather than parmesan. It just melts better.

What is the prepared tomato puree

Regarding vegetarian goat cheese question, this is not a vegan recipe since it contains ricotta and goat cheese. I have found that Trader Joe is a good place to buy goat cheese at an affordable price. Can't wait to try this recipe.

I don't understand. 6 noodles and it serves 8?

Where are people finding vegetarian goat and ricotta cheese? I can find Parmesan but have not seen the other two.

This recipe is so quick and tasty. I used more than double the garlic and red pepper, but it still isn't very spicy. I agree with some of the other comments, yiu need more kale. I used about a pound, and it was a good amount.

I just made this but used a bechemel instead of including a creamy chevre... It was a hit. Thanks for the idea! http://dellacucinapovera.com/2012/09/14/kale-lasagna/

I loved this recipe and made some changes, Here is my version Kale Lasagna • 1 tsp. olive oil, plus more for oiling pan • 10 -oz. baby kale • 1 15-oz. pkg. fat-free ricotta cheese • 4 oz. chèvre or soft goat cheese, softened • 2 cloves garlic, minced (2 tsp.) • 2 cups prepared tomato purée with basil • 1 tsp. red pepper flakes • 6 Whole Grain Lasagna noodles, cooked and drained • ½ cup grated Parmesan cheese Heat oven to 400°F. Cook kale in large pot of boiling salted water 1 minute. Remove from water retain water and continue to boil for noodles. Cook noodles according to package. In the mean time thoroughly drain, cool and wring out kale, then chop. Chop in 1 small clove garlic and ½ teaspoon Italian Seasoning, salt and pepper to taste Mash together ricotta and chèvre or soft goats milk cheese in bowl, and set aside Heat 1 tsp. oil in small saucepan over medium-low heat. Add ½ teaspoon red pepper flakes warm gently. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and remaining ½ tsp red pepper flakes; bring to a simmer over medium low heat then simmer 5 minutes, or until thickened. Spread 1/4 cup sauce in glass baking dish. 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 cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

this recipe doesn't seem correct. it calls for 6 lasagna noodles but serves 8 people

I made this for my family (one of my first dishes ive cooked!) and they LOVED it!!! I made it three times now and I added more pepper flakes for a bigger kick in it as well as sauteed mushrooms. It was not hard to make, coming from a new cooks perspective. My family keeps asking me to make it again!! Deffinetly a great low-calorie noodle dish for the whole family!

I made this for new year's and everybody loved it, even the picky ones. I made my own sauce. My kids loved it too. My daughter actually is been asking me to make it again. It's very light and satisfying.

I used Chard rather than Kale in this recipe, since the grocery store was out of kale. For sure should use kale but it was still good. : )