The L.A.T.E. Ride was tons of fun! Sorry about the blurry pictures…it’s difficult to ride your bike at 4am and take pictures while watching for pot holes, traffic and other bikers!
Spicy Kale Zucchini Lasagna
Adapted from Annie’s Eats
1 pound kale, stems removed
1 Tablespoons olive oil
1 cloves garlic, minced
1 teaspoon red pepper flakes
1 (15 oz.) can roasted diced tomatoes
2 teaspoons kosher salt, divided
1 teaspoon lemon juice
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese, divided
1 cups shredded mozzarella cheese, divided
¾ tsp. pepper
8 zucchini noodles
1. 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.
2. 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 diced tomatoes, reduce heat and let simmer 5-10 minutes. Remove from the heat and stir in the lemon juice.
3. To make the cheese mixture, strain all of the liquid out of the cottage cheese. Mix in 1/4 cup of the Parmesan, 1/2 cup of the mozzarella, 1 teaspoon salt and the pepper.
4. 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 zucchini 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.
5. Bake for 45 minutes, until bubbly and browned. Let stand at least 10 minutes before slicing and serving. Serves 4.
Nutrition Notes: Kale is in the same family as broccoli and cabbage. Like many vegetables it is packed with antioxidants that have been show to lower the risk of bladder, breast, colon, ovarian and prostate cancers. Kale has seven times the beta-carotene of broccoli and is rich in fiber, calcium, lutein, iron, and Vitamins C, and K. Also, 1/2 cup of kale is only 36 calories but it provides almost 195% of your daily vitamin A needs.
Add kale to salads, soups, or sauté with garlic onion and olive oil for a delicious side dish. Also, check out this video on how to make kale chips.
Taste Test: If you don’t have kale, spinach works well too! Although kale seemed to have held up better than spinach. While spinach wilts a lot, kale’s texture held up and made for a fantastic dish!
Happy Meatless Monday!