Veggie Lasagna

• 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

1. Heat oven to 375°F. Grease a 13 x 9 x 2-in. baking dish.
2. Heat oil in a large saucepan. Add onions; sauté until golden. Stir in kale, salt and pepper; cook 4 minutes, or until kale wilts.
3. 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.
4. Bake 50 minutes. Uncover and bake 10 minutes longer until center is hot (see Note).

Recipe Source: Womans Day