Zucchini and Kale Lasagna

Ingredients

Instructions

1. Pre-heat oven to 375 degrees.
2. Cut off the ends of the zucchini and slice lengthwise into 1/4" thin slices.
3. Lay out paper towels and place zucchini in a single layer over them.
4. Sprinkle with sea salt and set aside. The sea salt will help draw out the moisture.
5. Heat oil in a large saute pan over medium heat.
6. Add kale to heated oil and saute for about 5 minutes.
7. Add garlic and continue to cook another minute or 2 until all the kale has started to wilt.
8. Remove from heat and set aside.
9. In large bowl, combine ricotta cheese, Italian cheese, Italian seasoning and egg; mix well.
10. When the kale has cooled, add to cheese mixture.
11. Lay out one layer of zucchini in dish.
12. In a 9x9-inch baking dish, spread enough pasta sauce to cover bottom of dish.
13. Top with half cheese mixture, and more pasta sauce.
14. Add another layer of zucchini, remaining cheese mixture and more pasta sauce.
15. Top with a final layer of zucchini and the rest of the pasta sauce.
16. Cover with aluminum foil and bake 35 minutes.
17. Uncover, top with the rest of Italian cheese and broil for an additional 5-10 minutes.
18. Let stand 10 minutes before cutting.

Chef/Baker: Danie

Has been with us since 12/16/2011.
Website: http://www.vovosrecipes.com
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