This weekend I needed a slam dunk recipe to convert someone into a kale eater. Pretty sure this did the trick. You can use ricotta for the cheese layer- but at $7.50 for 16oz for ricotta made in my time zone, I opted for the cottage cheese and egg trick my Mom taught me growing up. It sounds goofy, but trust me, it tastes delicious.
1 Package No Boil Lasagna Noodles (I like 365 brand- fyi: you won’t use the whole box)
6 Cups Marinara (2 jars of your favorite pasta sauce if you are buying)
1 lb Cottage Cheese
1 Large Bunch Kale (I used Lacinato)
4 Cloves Garlic
1 T Olive Oil
1 lb Shredded Mozzarella
1/2 C Parmesan
Preheat your oven to 350°.
Grease a 9 x 13 glass baking dish.
Whisk the egg and cottage cheese together in a bowl. Set aside.
Thoroughly wash, remove stems, and chiffonade (or cube if you like) kale. Leave kale slightly damp. Dice onion and garlic. In a sauté pan over medium high heat, cook the onion and garlic until translucent. Add (still damp) kale and continue to cook until kale is vibrant green and water is absorbed. Set aside.
Add sauce to the bottom of glass baking dish, just thick enough to cover the bottom of the dish. Add a layer of lasagna noodles. Noodles should touch each other, but not overlap. You will most likely have to break some pieces to create a solid layer. Puzzle lasagna is fun! Add cheese mixture atop noodles. Add another layer of noodles. Cover noodles in sauce. Add another layer of noodles. Cover noodles in sauce. Layer kale mixture a top noodles and sauce. Add another layer of noodles. Add a layer of sauce. Cover with mozzarella and parmesan.
Cover the dish with aluminum foil (this is important! It will keep the cheese from burning and locks in the moisture to cook the noodles). Bake at 350° for 45 minutes. Remove aluminum foil and bake for additional 10 minutes (until cheese is golden brown).
Remove from oven and let stand for 5-10 minutes (for cheese to solidify for slicing). Enjoy!