Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kale Lasagna Diavolo Recipe
    Lost? Site Map

    Kale Lasagna Diavolo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Dominick & Amanda's Note:

    From Vegetarian Times- January/February 2011.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Coat 8-inch square baking pan with oil.
    2. 2
      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.
    3. 3
      Mash together ricotta and goat cheese in bowl and set aside.
    4. 4
      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.
    5. 5
      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.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on February 25, 2012

      55

      Made this last night for dinner. I was having a friend over and wanted something that did not require a lot of chopping. I thought this was really tasty and my friend enjoyed it as well. We were generous in our heap of red pepper flakes and used homemade goat cheese. DH did not care for this recipe, however, but determined it was because he does not like kale. I would have this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Kale Lasagna Diavolo

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 173.0
     
    Calories from Fat 56
    32%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 13.9 mg
    4%
    Sodium 151.9 mg
    6%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.8 g
    15%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    fat-free ricotta cheese

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites