1. Preheat oven to 400F. Coat 8 in square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes. Drain and rinse under cold water until cool enough to handle. thoroughly wring out kale then chop. season w salt and pepper if desired.

3. mash together ricotta and chevre in bowl

4. heat 1 tsp oil in small saucepan over medium heat. Add garlic and cook until fragrant. add tomato puree and red pepper flakes. simmer 5 minutes or until thickened.

5. assemble lasagna into 3 layers noodles, 2 layers filling, ending with sauce. Cover with parmesan cheese and bake 40 minutes.