First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Vegetarian Times Magazine
2 tsp. olive oil
1 small bunch Kale, stems removed
7.5 oz. ricotta cheese (half a carton)
4 oz. soft goat cheese
1 egg, beaten
3 cups tomato puree
1/2 tsp. red pepper flakes
2 tsp. minced garlic
6 no-boil lasagna noodles
1/4 cup grated Parmesan cheese
If you prefer cheesier lasagna add some grated mozzarella to each layer (4 oz. total)
Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with 1 tsp. oil. Boil kale until tender, about 2 min. Drain, spread out on clean kitchen towel to cool. Squeeze out all the liquid and chop, season to taste with salt and pepper. Mash ricotta and goat cheese together in a medium bowl, stir in kale, bind with the beaten egg. Heat 1 tsp. olive oil in small saucepan over medium low, add garlic. When garlic is fragrant, stir in tomato puree and pepper flakes, simmer 5 minutes. Spread 1/2 cup sauce on bottom of baking dish, cover with two noodles. Spread half of the cheese mixture over these noodles and cover with 1 cup sauce. Top with two more noodles, remaining cheese/kale mixture and 1/2 cup sauce. Top with remaining noodles, remaining sauce and sprinkle with Parmesan. Cover tightly, bake about 30 minutes until sauce is bubbling, remove cover and cook 10 more minutes, until cheese is melted and golden brown. Allow to stand for 15 minutes before serving 2 to 3 persons.