Kale Lasagna Diavolo

From Vegetarian Times- January/February 2011.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  teaspoon olive oil (plus more for oiling pan)
• 8  ounces kale, stems removed
• 1 (15 ounce) package fat-free ricotta cheese
• 4  ounces  goat cheese, softened
• 2  garlic cloves, minced
• 2  cups tomato puree
• 1⁄2 teaspoon red pepper flakes
• 6  lasagna noodles, cooked and drained (or 6 no-cook noodles)
• 1⁄4 cup parmesan cheese, grated

Directions

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