We have a steady stream of kale coming from the garden these days, and while I make my favorite raw kale salad almost every week with it, there is a need for a new recipe.  Enter Kale Lasagna from the January/ February issue of Vegetarian Times magazine. 

Along with a slew of other kale recipes, this one caught my eye.  Anything that calls for no-boil noodles increases the odds of actually making the dish, so I gathered the ingredients and went to work:



Freshly harvested kale, garlic, tomato puree (or in this case organic crushed tomatoes), organic ricotta cheese, chevre, no-boil lasagna noodles and red pepper flakes (not pictured) make up the basis of the meal.

The Recipe: Kale Lasagna Diavolo
(copied and pasted from Food.com)

• 1 teaspoon olive oil (plus more for oiling pan)
• 8 ounces kale, stems removed
• 1 (15 ounce) package fat-free ricotta cheese (I used full fat ricotta - let's not kid ourselves)
• 4 ounces goat cheese, softened
• 2 garlic cloves, minced
• 2 cups tomato puree (I used crushed tomatoes)
• 1/2 teaspoon red pepper flakes
• 6 lasagna noodles, cooked and drained (or 6 no-cook noodles)
• 1/4 cup parmesan cheese, grated (You could use more - it wouldn't hurt)

It took very little time to cook up the ingredients and set them aside for assembling.  Here's what mine looked like after putting it together:



When it comes out of the oven, it's a thing of beauty.  Feast your eyes:



I usually find spinach lasagna to be dark in flavor and somewhat dry. This kale lasagna surpassed my expectations and even tasted great as a leftover.  I drizzled the leftovers with a little olive oil and heated it up. Serve with a slice of rosemary olive oil bread and a side salad.  Oh yea!