Lately, lasagna has been on my brain. Since my three kids eat kale, I thought I would create a Kale Lasagna which turned out to be an absolute hit. Kale is so healthy for you, being called “the new beef”, full of vitamin K, Vitamin C, Vitamin A, Calcium, Iron and antioxidants. Cook it like spinach, or you can always make my kid’s favorite, Kale Chips. Enjoy this recipe as the temperatures get cooler for a healthy and hearty weekend or weeknight dinner. It would also be fun to serve on Halloween night.
1 tablespoon olive oil
1/2 cup chopped onion
41/2 cups fresh kale
4 cups fresh baby spinach
1 (26-ounce) jar marinara sauce
1/4 teaspoon crushed red pepper flakes
1 (16-ounce) container low sodium 2% milkfat cottage cheese
1 cup part-skim ricotta cheese
1/2 cup shaved parmesan cheese
1 egg white
12 cooked whole wheat lasagna noodles, divided
2 cups part-skim shredded mozzarella cheese
1. Preheat oven to 350F°.
2. Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until onion is browned, stirring occasionally. Stir in kale and spinach. Cook 5 minutes or until kale and spinach are tender. Stir in marinara sauce and red pepper flakes; cook 5 to 7 minutes more.
3. In a separate bowl, combine cottage cheese, ricotta, parmesan and egg, mixing well.
4. Spread 1/2 cup kale mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce and sprinkle with cheese. Top with 3 lasagna noodles, kale mixture and cheese. Layer 3 more lasagna noodles, remaining kale mixture, and remaining cheese. Bake at 350° for 40 minutes or until lasagna is browned on top. Let cool slightly before serving.