Kale Lasagna Diavolo - 21g Carbs, 2g Fiber, 5g Sugar
From: Vegetarian Times January/February 2011 p. 79
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.
Serves: 8
1 tsp olive oil, plus more for oiling pan
1 (8oz) bunch kale, stems removed
1 (15oz pkg) fat-free ricotta cheese
4 oz chevre or soft goat cheese, softened
2 cloves garlic, minced (2 tsp.)
2 cups prepared tomato purée
1/2 tsp red pepper flakes
6 lasagna noodles, cooked and drained OR 6 no-cook lasagna noodles
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees 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.
Serves: 8
Serving Size: 1 cup
Nutrition per Serving:
183 Calories, 5g Total Fat, 3g Saturated Fat, 13mg Cholesterol,
14g Protein, 450mg Sodium, 21g Carbs, 2g Fiber, 5g Sugars
