Ingredients

1 tsp Olive Oil

8 Oz bunch kale, stems removes

15 Oz Ricotta Cheese

4 Oz Goat Cheese, softened

2 tsp garlic, minced

2 C tomato puree

1 tsp red pepper flakes

6 (no boil) lasagna nooodles

1/4 C grated parmesan

Preparation

  1. Pre-heat oven to 400. Oil 8" square pan.

  2. Cook kale 2 minutes in boiling, salted water, drain, rinse until cook, wring out and chop. Season with salt and pepper.

  3. Mix ricotta and goat cheese.

  4. Heat 1 tsp olive oil over medium-low, add garlic and cook 15 seconds, add tomato puree and red pepper flakes, simmer 5 minutes.

  5. Spread 1/4 C sauce in prepared pan. Layer 2 lasagna noodles, cheese, kale and sauce. Repeat. Sprinkle with parmesan, bake 40 minutes