Kale Lasagna -- from Joanie

[Guest guest]

Kale Lasagna

 

1 TB extra virgin olive oil

4 cups onions, sliced

1 lb. fresh kale, stems removed, leaves washed, dried and chopped

1/4 tsp. salt

1/4 tsp. ground black pepper

1 env. (1.8 oz.) white sauce, prepared with milk*

1 TB garlic, minced

9 oven ready lasagna noodles from a 8 oz. box)

1 tub (15 oz.) part skim ricotta cheese

2 cups cherry or grape tomatoes, halved

1 pkg. (8 oz.) part skim mozzarealla cheese, shredded

 

Heat oven to 375º F.

 

Grease a 9 " x 13 " baking dish.

 

*Prepare white sauce as package directs, using milk. Add garlic, stir and

set aside.

 

Heat oil in a large sauce pan. Add onions; sauté until golden.

 

Stir in the kale, salt and pepper; cook for 4 minutes, or until kale wilts.

 

Spoon a thin layer of white sauce in baking dish. Top with 3 noodles, not

overlapping.

Spread with half the ricotta cheese, covering noodles completely.

 

Top with layers of half the kale, half the tomatoes and 1/3 the remaining

sauce.

 

Sprinkle with 1/3 of the mozzarella cheese.

 

Repeat layers once. Top with remaining 3 noodle; cover completely with the

remaining

white sauce and sprinkle with remaining cheese.

 

Cover with nonstick foil

 

Bake for 50 minutes. Uncover and bake 10 minutes longer until the center is

hot.

 

Serves 6.

 

Nutrition Information:

Per serving = 459 calories, 61 g carbs, 4 g fiber, 17 g fat

(9 g sat fat), 48 g cholesterol, 732 mg sodium.