Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it flavorful tang.
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.
from veg times
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 101 | ||
Calories from Fat: 22 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.4mg | 5 % | |
Sodium 98.7mg | 3 % | |
Potassium 315.8mg | 8 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14.6g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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