Have you ever tried kale before? One of the main reasons why I signed up for a produce delivery service was to encourage Blair and I to try new things. I saw that we were getting kale in one of our upcoming boxes and was excited to be able to try this lasagna I had seen awhile back. Since Blair doesn’t arrive home from work until about 7 most nights, this was a great recipe to put together ahead of time when I got home from work, then pop it into the oven ready for him to walk in the door.
We were both pleasantly surprised by this dish. Blair liked the fact that the kale was “hidden” and he was still getting his veggies. He also loved the fact that there was some heat to it thanks to the red pepper flakes. I was a little nervous about the cottage cheese in the recipe because I am not the biggest fan, but really it just turns into cheesy goodness. I will definitely make this again and it made lots of leftovers for the two of us, I enjoyed it for lunch and Blair enjoyed it again for dinner since I had a work function to attend. I think that it was even better on the second day!
Spicy Kale Lasagna
1¼ lbs. kale (or spinach), stems removed
3 tbsp. olive oil
3 cloves garlic, minced
1 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes, (preferably with herbs)
2 tsp. kosher salt, divided
1 tsp. lemon juice
4 cups cottage cheese
¾ cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
¾ tsp. pepper
16 no-boil lasagna noodles (or noodles cooked according to package directions)
What you’ll do:
To prepare the kale, bring a large pot of salted water to boil. Add the kale to the pot and boil for 2 minutes. Drain and rinse with cold water until cool enough to handle. Wrap the kale inside a clean kitchen towel and wring out as much excess liquid as possible. Chop roughly, season with salt and pepper, and set aside.
To make the tomato sauce, combine the oil, garlic, red pepper flakes and 1 teaspoon of kosher salt in a cold saucepan. Heat over medium-high, stirring frequently. Once bubbling, cook for about 30 seconds. Mix in the crushed tomatoes, reduce heat and let simmer 5-10 minutes. Remove from the heat and stir in the lemon juice.
To make the cheese mixture, strain all of the liquid out of the cottage cheese. (I used a fine mesh strainer and pressed down to remove the liquid.) Mix in ½ cup of the Parmesan, 1½ cups of the mozzarella, 1 teaspoon salt and the pepper.
Preheat the oven to 375˚ F. To assemble the lasagna, add a thin layer of the sauce to the bottom of a 9 x 13-inch baking dish. Cover with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese mixture, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan. Bake for 45 minutes, until bubbly and browned. Let stand at least 10 minutes before slicing and serving.