Ingrédients pour Kale Lasagna Diavolo
- Olive Oil
- 1 pound kale
- Fat Free Ricotta Cheese
- 4 ounces goat cheese
- Garlic Cloves
- 24 ounces (2 (24-ounce) cans) tomato puree
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 9-12 lasagna noodles (adjust based on pan size)
- 1/2 cup grated Parmesan cheese
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Comment préparer Kale Lasagna Diavolo
- Preheat oven to 400°F (200°C).
- Lightly coat an 8x8 inch baking pan with olive oil.
- Bring a large pot of salted water to a boil. Add 1 pound of kale and cook for 2 minutes until wilted.
- Drain the kale and immediately rinse under cold water until cool enough to handle. Squeeze out as much excess water as possible.
- Finely chop the kale and season with salt and pepper to taste. Set aside.
- In a medium bowl, mash together 15 ounces of ricotta cheese and 4 ounces of goat cheese. Set aside.
- Heat 1 teaspoon of olive oil in a small saucepan over medium-low heat.
- Add 2 cloves of minced garlic and cook for 15 seconds, or until fragrant.
- Stir in 24 ounces (2 (24-ounce) cans) of tomato puree and 1/2 teaspoon of red pepper flakes (or more, to taste).
- Simmer for 5 minutes, or until slightly thickened.
- Spread 1/4 cup of the tomato sauce in the prepared baking pan.
- Layer 2 lasagna noodles over the sauce.
- Spread half of the cheese mixture over the noodles, followed by half of the chopped kale and 1/3 cup of the tomato sauce.
- Repeat layers: 2 more lasagna noodles, the remaining cheese mixture, the remaining kale, and 1/3 cup of the tomato sauce.
- Top with the remaining lasagna noodles and cover with the remaining tomato sauce.
- Sprinkle generously with grated Parmesan cheese (about 1/2 cup).
- Bake for 40 minutes, or until the cheese is melted, bubbly, and the lasagna is heated through.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
18g
Carbs
7g
