via Foodie Bride
1 pound no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)
1 1/4 pounds kale (around 3 bunches) or substitute spinach
4 cups cottage cheese
3/4 cups parmesan cheese
2 cups mozzarella cheese
3 tablespoons olive oil
3 cloves garlic
1 teaspoon red pepper flakes
28 ounce can crushed tomatoes (with herbs, if available)
1 teaspoon lemon juice
Kosher salt
Fresh ground pepper
1 Preheat the oven to 375°F.
2 Prepare the kale: In a large pot, bring salted water to a boil. Remove the stems from the kale. Boil the kale for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with salt andpepper.
3 Make the tomato sauce: Meanwhile, dice 3 cloves garlic. In a cold saucepan, combine garlic, 3 tablespoons olive oil, 1 scant teaspoon red pepper flakes (or less depending on your spice tolerance), and 1 teaspoon salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes. Simmer for 5 to 10 minutes, until thickened. Remove from heat and stir in 1 teaspoon lemon juice.
4 Make the filling: Strain out all liquid from the 4 cups cottage cheese (squeeze it in a strainer, if necessary). Add 1/2 cup parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.
5 Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1/2 cup mozzarella and 1/4 cup parmesan.
6 Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving.
4 cups cottage cheese
3/4 cups parmesan cheese
2 cups mozzarella cheese
3 tablespoons olive oil
3 cloves garlic
1 teaspoon red pepper flakes
28 ounce can crushed tomatoes (with herbs, if available)
1 teaspoon lemon juice
Kosher salt
Fresh ground pepper
1 Preheat the oven to 375°F.
2 Prepare the kale: In a large pot, bring salted water to a boil. Remove the stems from the kale. Boil the kale for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with salt andpepper.
3 Make the tomato sauce: Meanwhile, dice 3 cloves garlic. In a cold saucepan, combine garlic, 3 tablespoons olive oil, 1 scant teaspoon red pepper flakes (or less depending on your spice tolerance), and 1 teaspoon salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes. Simmer for 5 to 10 minutes, until thickened. Remove from heat and stir in 1 teaspoon lemon juice.
4 Make the filling: Strain out all liquid from the 4 cups cottage cheese (squeeze it in a strainer, if necessary). Add 1/2 cup parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.
5 Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1/2 cup mozzarella and 1/4 cup parmesan.
6 Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving.
