Kale and Goat Cheese Lasagna Diavolo

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December 1, 2012 by Allanah M. Pinhorn

My fiancée and I have both put on a lot of weight since we’ve been in love – aww, I know, cute, right? *puke* –  so we’ve decided to incorporate more vegetarian options into our diet to give us a kick-start down the path to a nicely-fitting wedding dress.

Cue my favourite recipe Kale Lasagna Diavolo!

My mom first made this delicious lasagna for me a few years ago and it was so delectable and filling that my step-dad didn’t even know it was meat-free. Cut to about six months later when I met my darling wife-to-be; at the time she was a full-time pescatarian.

I decided to make a housewarming meal (as any good woman is known to do) for her when she moved into her – now our – apartment. I made this fantastic dish not knowing her favourite food is lasagna.

She still credits it as the reason she fell in love with me.

This week I’m making two – one for our class potluck and one for my dear’s work open house.

Here’s the recipe: follow along!

Kale Lasagna Diavolo

The chopped kale gives this dish a hearty texture, while the goat cheese creates a silky smooth finish.

1 tsp. olive oil, plus more for oiling pan

1 8-oz. bunch kale, stems removed

1 15-oz. pkg. fat-free ricotta cheese

4 oz. chèvre or soft goat cheese, softened (I use more)

2 cloves garlic, minced (2 tsp.) (or to taste)

2 cups prepared tomato purée (I add more sauce – a good pasta sauce works well)

½ tsp. red pepper flakes (I use more)

lasagna noodles, cooked and drained, (or no-cook lasagna noodles, like I use)

¼ cup grated Parmesan cheese (I use more)

1. Preheat oven to 400°F. Coat square or rectangle 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 (I sometimes do not chop). Season with salt and pepper, if desired, and set aside.

3. Mash together ricotta and chèvre in bowl, and set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée (and sauce) and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking pan. Place lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. (Sometimes more layers are needed)

Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

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About the Author

Allanah M. Pinhorn

Allanah M. Pinhorn

As a journalist and freelance writer, the author loves to wonder about the world. She loves to explore through travel, good food, books, information and love. She is curious, thoughtful and sometimes funny, often while being a dork. Originally from St. John's, Newfoundland, she lives with her fiancée, her crazy Border Collie-Blue Heeler mix, two cats and multiple scaled creatures in Kitchener, Ontario. She also loves food. Like a lot.

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