nutritional information

Per 1-cup serving:

  • Calories: 183
  • Protein: 14 g
  • Total Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 21 g
  • Cholesterol: 13 mg
  • Sodium: 450 mg
  • Fiber: 2 g
  • Sugar: 5 g

Kale Lasagna Diavolo

Kale Lasagna Diavolo

Serves 8

Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang.
  • 1 tsp. olive oil, plus more for oiling pan
  • 1 8-oz. bunch kale, stems removed
  • 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
  • ½ tsp. red pepper flakes
  • 6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles
  • ¼ cup grated Parmesan cheese

1. Preheat oven to 400°F. Coat 8-inch square baking pan 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. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.

3. Mash together ricotta and chèvre 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 purée 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 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.

January/February 2011 p.79

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comments

This was absolutely delicious!! The only thing I changed was I sautéed the kale with onions,garlic and additional seasonings and finished it off with a small amount of water to steam until tender -- this really UP the flavor!

Malaika Lewis - 2014-04-08 00:40:35

The original version is great! But after eliminating dairy, I had to come up with a new way to make this. Instead of ricotta/chevre, I now make a bean mixture as my cheese (garbanzo beans mixed with nutritional yeast flakes and olive oil and a little mustard). I use rice lasagna noodles to avoid gluten as well. I also add in mushrooms and zucchini along with the kale layer. Then I top it with with Daiya mozzarella cheese and italian seasoning!

Holly - 2014-04-05 14:10:23

Kris, I think I sent this, but I misspelled the gmail address.

Kris Haynes - 2014-02-12 05:21:14

Mmm

Teacup - 2014-02-03 18:09:45

This sounds so good, I love goat cheese. I included this in my February real food meal plan. Thanks!

Melissa French, The More With Less Mom - 2014-02-01 18:45:00

Great recipe I followed Theresa from Michigan - 2012-08-11 19:55:14 suggestions and added sautéed mushrooms and onions to my sauce.

Wendy Daniel - 2014-01-20 16:51:31

Might give this a try.

Cheryl - 2014-01-17 02:23:46

Yum!

Annette - 2014-01-16 23:47:38

Love this lasagna. I am vegetarian but my husband is not. He loved it!! I also added mushrooms and substituted mozzarella for the goat cheese. I like the little kick the red pepper flakes give the sauce,

Suzanne - 2013-10-14 23:11:22

This was excellent. A new family staple for sure! Took me a while to make, but that was part of the learning curve. Will be easy to make in the future!

sheila witous - 2013-09-20 17:46:53

This was only the second lasagna I've ever made in my life, the first one being so labor intensive and lacking in tastiness that I swore off homemade lasagnas. Glad I tried this one. It came together very quickly, I used oven-ready noodles and kale from the farmers market that was nice and tender. It all turned out great.

AK in AK - 2013-09-13 22:52:59

I didn't know how easy it was to make lasagna! And tasted so good,especially for someone who doesn't really cook. I kinda made changes to recipe. For the tomato sauce, I added mushrooms, I used a sliced of red pepper instead of the flakes, and put 2 tbs. of Louisiana wing sauce to put a nice kick in it but not to the point where you need water to drown out the spicy ness. Also instead of goat cheese I used the Amish country Havarti cheese and it came out amazing. You're going to want to add more kale for sure.

Lisa Mucklow - 2013-07-12 15:48:14

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.

Joan B. - 2013-04-08 11:32:21

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!

Maggie Kravat - 2013-02-17 22:13:59

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!

Lis - 2013-02-12 19:52:52