Best Kale Lasagna Diavolo Recipes

KALE LASAGNA DIAVOLO

Steps:

• Preheat oven to 400 degrees F. Coat 8-inch square baking dish with 1 tsp. oil. Boil kale until tender, about 2 minutes. Drain, spread out on clean kitchen towel to cool. Squeeze out all the liquid and chop, season to taste with salt and pepper. Mash ricotta and goat cheese together in a medium bowl, stir in kale and basil, bind with the beaten egg. Heat 1 tsp. olive oil in small saucepan over medium low, add garlic. When garlic is fragrant, stir in tomato puree and pepper flakes, simmer 5 minutes. Spread 1/2 cup sauce on bottom of baking dish, cover with two noodles. Spread half of the cheese mixture over these noodles and cover with 1 cup sauce. Top with two more noodles, remaining cheese/kale mixture and 1/2 cup sauce. Top with remaining noodles, remaining sauce and sprinkle with parmesan. Cover tightly, bake about 30 minutes until sauce is bubbling, remove cover and cook 10 more minutes, until cheese is melted and golden brown. Allow to stand for 15 minutes before serving 2 to 3 persons.

KALE LASAGNA DIAVOLO

Steps:

• Preheat oven to 400°F. Coat 8-inch square baking pan with oil.
• 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 with salt and pepper, if desired, and set aside.
• Mash together ricotta and chèvre in bowl, and set aside.
• Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.
• Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

KALE LASAGNA DIAVOLO

Steps:

• Preheat oven to 400 degrees. Coat 8-inch square baking pan with oil.
• Cook kale in large pot of boiling salted water for 2 minutes. Drain and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired. Set aside.
• Mash together ricotta and goat cheese in bowl and set aside.
• Heat 1 teaspoons oil in smail saucepan over medium-low heat. Add garlic and cook 15 seconds, or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.
• Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles and cover with remaining sauce. Sprinkle with Parmesan and bake for 40 minutes (or until cheese has melted and lasagna is bubbly.