SORRY KIDS! There really is a good reason that your mom makes you eat your leafy green vegetables…and kale is one variety topping the health food charts. A one-cup serving of cooked kale exceeds the amounts recommended daily for Vitamins A, C and K, and provides a heavy dose of folate, B vitamins, fiber, and even some calcium. Kale does have a chewier quality than other leafy greens like spinach, which can make it challenging to incorporate into a tasty meal. Many chefs recommend removing the leaves from the tough stem and then chopping or shredding them into a finer texture. From there, kale makes an excellent salad base topped with an ancient grain like farro or quinoa, a variety of vegetables, and your favorite oil and vinegar dressing. Kale also blends nicely into a fruit smoothie giving you a healthy boost of nutrition any time of day. Try this Goat Cheese and 3-Greens Lasagna, a lower calorie, more nutrient dense version of the normal classic, and give a boost of flavor and nutrition to your healthy lifestyle.
Goat Cheese and 3-Greens Lasagna (taken from Shape.com)
• Skill Level: Beginner
• Serves: 8
• Start to Finish: under 2 hours
• Prep: 30 minutes
• Cook: 40 minutes
Amount per serving:
Total Calories: 361kcal (18%)
• 468mg (19%) Sodium
• 54g Carbs
• 6g Fiber
• 9g (14%) Fat
• 5g (27%) Saturated Fat
• 3g Sugars
• 18g Protein
• 200mg (20%) Calcium
• 5mg (29%) Iron
Shape recipes on Foodily  Adding 1 tablespoon olive oil to the cooking water will stop the noodles from sticking together once they’re drained.
Note: Our lasagna has 80 percent less fat than a typical restaurant portion. Nutritional information includes 1/2 teaspoon of added salt.
• 9 ounces soft goat cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• 2 14-ounce jars prepared pasta sauce or crushed tomatoes
• 1 pound lasagna noodles, preferably whole-wheat, boiled according to package directions
• 1 10-ounce box frozen kale, collards, or mustard greens, thawed and drained
• 4 cups loosely packed baby arugula
• 4 cups loosely packed baby spinach
• 1 cup jarred roasted red peppers, drained and diced
• 1/4 cup grated Parmesan
• Salt and pepper to taste
1. Preheat oven to 375°F. Mix goat cheese, thyme, basil, oregano, and garlic in a medium bowl.
2. Spread 1 cup pasta sauce on the bottom of a 9″ x 13″ baking dish. Add one layer of cooked lasagna noodles.
3. Top lasagna with thawed greens, followed by a layer each of arugula, spinach, and red peppers. Dollop spoonfuls of the goat cheese mixture over vegetables. Repeat layers, finishing with pasta and sauce.
4. Sprinkle grated Parmesan on top of the lasagna and bake uncovered for about 40 minutes or until bubbly around the edges. Let the lasagna stand 10 minutes to make cutting easier. Slice into 8 pieces and serve.