Recipe from Food & Wine November 2014
Olive Oil, for coating baking dish
9 to 12 Lasagna Noodles
1 cup Ricotta Cheese
1/4 cup grated Parmigiano-Reggiano
Zest of 1 fresh Lemon
1/2 tsp Kosher or Sea Salt
Fresh cracked Black Pepper, to taste
24 oz Tomato Sauce, now don’t you wish you came to a sauce party!
1 bunch Kale, de-stemmed and chopped
16 oz Grated Mozzarella Cheese
Preheat oven to 375 F. Lightly coat a 2 quart baking dish with olive oil and set aside. Cook lasagna noodles according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside. In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside. Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce. Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the kale over the ricotta and then spread one-third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese kale and mozzarella cheese. Add a final layer of lasagna noodles and then add the remaining tomato sauce and remaining mozzarella cheese. Bake lasagna for about 45 minutes until the top cheese is melted and golden. Remove from oven; let sit for about 10 to 15 minutes before serving.