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Kale Lasagna Diavolo (The Vegetarian Times)

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Prep Time: 15 min Serves: 8
Cooking Time: 40 min Yield: 8 portions
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so delicious!...no prior experience with kale or goat cheese necessary! 4ww points plus.



1. preheat oven to 400F. coat 8in square pan with oil.

2. cook kale in large pot of boiling salted water 2min. drain, and rinse uncer cold water until cool enough to handle. thoroughly with out kale, then chop. season with salt and pepper, if desired, and set aside.

3. mash together ricotta and chevre in bowl, and set aside.

4. heat 1tsp oin in small saucepan over medium low heat. add garlic, and cook 15sec, or until fragrant. add tomato puree and red pepper flakes; simmer 5min, or until thickened.

5. spread 1/4 cup sauce in prepared baking pan. place 3 lasagna noodles on top of sauce. top with half of cheese mixture, half of kale, and 1/3 cup sauce. top with three more noodles, remaining cheese, and emaining kale. top with remaining lasagna noodles, and cover with remaining sauce. sprinkle with parmesan and bake 40min, or until cheese has melted and lasagna is bubbly.


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