Serves 8 – 10
Preheat oven to 375.
2 bunches kale, stems removed
3 Tbsp olive oil
3 cloves garlic
1/2 tsp red chili flakes (optional)
1 28 oz. can crushed tomatoes
2 tsp. salt
1 tsp lemon juice (optional)
4 cups ricotta cheese
1 cup Parmesan grated
2 cups mozzarella grated
1 tsp pepper
16 lasagne noodles
Bring a large pot of salted water to a boil. Add kale and boil for 2 minutes. Drain and cool. Wring out as much liquid as possible. Chop and season with salt & pepper. Set aside.
If you are using regular lasagne noodles, you can boil them, then drain them and set aside. NOTE: Any lasagne noodle can be used right out of the box without boiling first. Lasagne bakes for a long time with plenty of sauce and noodles will be tender either way.
Mix the mozzarella, parmesan and ricotta with a tsp each of salt and pepper. Set aside.
In a separate sauce pan, combine oil, garlic, pepper flakes and 1 tsp of salt. Heat until oil bubbles then add tomatoes, reduce heat and simmer for 10 minutes. Remove from heat and stir in lemon juice.
Add a thin layer of tomato sauce to the bottom of a 9 X 13 baking dish. Cover with a layer of noodles, then half the cheese mixture, half the kale, half the sauce. Add another layer of noodles, cheese and kale. Top with one more layer of noodles and the last of the sauce. Top the whole works with the remaining cheese.
Bake 45 minutes or longer until pasta is tender and lasagne is bubbly and browned on top. Let stand for 10 minutes before slicing.
Recipe thanks to Merianne Myers.