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

Parmesan is not suitable for vegetarians. Please correct me if I am wrong!

Julie - 2014-11-10 17:03:29

Yum

Alyse - 2014-11-10 15:31:52

Kale Lasangne

cara - 2014-05-08 10:51:46

Kale lasagna

Laurie - 2014-05-07 18:21:23

LASAGNA with KALE

molly - 2014-05-07 17:02:41

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