- 1 tablespoon(s) olive oil
- 4 cup(s) sliced onions
- 1 pound(s) fresh kale, stems removed, leaves washed, dried and chopped
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 pkt (1.8 oz) white sauce mix, prepared with milk as pkg directs and adding 1 Tbsp minced garlic
- 9 oven-ready lasagna noodles (from an 8-oz box)
- 1 tub(s) (15 oz) part-skim ricotta cheese
- 1 pint(s) cherry or grape tomatoes, halved
- 1 package(s) (8 oz) shredded part-skim mozzarella cheese
- Heat oven to 375°F. Grease a 13 x 9 x 2-in. baking dish.
- Heat oil in a large saucepan. Add onions; sauté until golden. Stir in kale, salt and pepper; cook 4 minutes, or until kale wilts.
- Spoon a thin layer of white sauce in baking dish. Top with 3 noodles, not overlapping. Spread with half the ricotta cheese, covering noodles completely. Top with layers of half the kale, half the tomatoes and 1/3 the remaining sauce. Sprinkle with 1⁄3 the mozzarella cheese. Repeat layers once. Top with remaining 3 noodles; cover completely with remaining sauce and sprinkle with remaining cheese. Cover with nonstick foil.
- Bake 50 minutes. Uncover and bake 10 minutes longer until center is hot (see Note).
Recipe Source: Womans Day
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