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Kale Lasagna

Kale LasagnaYum!

I have been slightly obsessed with kale, so when I came across a recipe for kale lasagna I new I must try it. I made this up for the family dinner tonight and it is soooo good I have already had two pieces. This recipe was adapted from Vegetarian Times. I used Barilla no bake lasagna noodles, and Muir Glen Organic Tomato Puree. This is a fast and easy recipe perfect for a weeknight dinner.

Ingredients

1 teaspoon olive oil
1 bunch of kale, remove stems, then roughly chop
 15-oz. ricotta
 4 oz. goat cheese
2 garlic cloves, chopped
28 oz. canned tomato puree
crushed red pepper flakes 1/2 teaspoon , or to taste
12 no bake lasagna noodles
Parmesan cheese to sprinkle on top

1. Preheat oven to 400 degrees

2. Cook chopped kale in large pot of salted water for 2 minutes. Drain and let cool

3. Mash together goat cheese and ricotta in a bowl

4. Heat olive oil in pan, then add chopped garlic. Cook garlic for 1 minute stirring ,then add tomato puree and red pepper flakes, simmer for 5 minutes.

5. Spread about a cup of the sauce on the bottom of a square 8x8 pan. Place noodles on top of sauce,         followed by 1/2 of the cheese mixture and 1/2 of the kale, top with sauce and start again. Finally top with noodles and rest of sauce, sprinkle with parmesan and bake for 35 minutes.


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