04 04
YIELD
6 servings
ACTIVE
30 minutes
TOTAL
1 hour 30 minutes
1 TBSP OLIVE OIL
4 CUPS SLICED ONIONS
1 LB FRESH KALE, STEMS REMOVED, LEAVES WASHED, DRIED AND CHOPPED
¼ TSP SALT
¼ TSP 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 (15 OZ) PART-SKIM RICOTTA
1 PT CHERRY OR GRAPE TOMATOES, HALVED
1 PKG (8 OZ) SHREDDED PART-SKIM MOZZARELLA
Heat oven to 375°F. Grease a 13 x 9 x 2-in. baking dish.
Heat oil in a large saucepan. Add onions; sauté until golden. Stir in kale, salt and pepper; cook 4 minutes or until kale wilts.
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 
the remaining sauce. Sprinkle with
the mozzarella. Repeat layers once. Top with remaining 3 noodles; cover completely with remaining sauce and sprinkle with
remaining cheese. Cover with nonstick foil.
Bake 50 minutes. Uncover and bake 10 minutes longer until center is hot (see note).
CALORIES 459 TOTAL FAT 17G SATURATED FAT 9G CHOLESTEROL 48MG SODIUM 732MG
TOTAL CARBOHYDRATES 27G DIETARY FIBER 4G PROTEIN 27G
