Kale Lasagna Diavolo


1 tsp grapeseed oil or coconut oil
1 8-oz bunch kale, stems removed
1 15-oz package ricotta cheese
4 oz soft goat cheese
2 cloves garlic, minced
2 cups tomatoe puree
1/2 tsp red pepper flakes (I used cayenne pepper because I didn’t have red pepper flakes on hand)
6 whole wheat lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese


Preheat oven to 400 degrees.  Coat 8-inch square baking pain with coconut oil.  

Cook kale in large pot of boiling water 2 minutes.  Drain and rinse under cold water until cool enough to handle.  Thorougly wring out kale, then chop.  Season with salt and pepper if desired and set aside.

Mash together ricotta cheese and goat cheese in bowl and set aside.

Heat 1 tsp grapeseed or coconut oil 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.

Spread 1/4 cup sauce in prepared baking pan.  Place 2 lasagna noodles on top of sauce.  Top with half of cheese mixture, half of kale, and 1/3 cup sauce.  Top with two more noodles, remaining cheese and remaining kale.  Top with last two lasagna noodles and cover with remaining sauce.  Sprinkle with parmesan cheese.

Bake 40 minutes or until cheese has melted and lasagne is bubbly.