Categories: kale, supper, swiss chard

Ingredients

• 3 cups chopped fresh kale or Swiss chard leaves
• 1 cup packaged julienned (matchstick cut) carrots or thinly sliced carrots
• 1 (26 ounce) jar spicy tomato basil pasta sauce (or make your own!)
• 1 tablespoon balsamic or red wine vinegar
• 1 teaspoon fennel seeds
• 1 (15 ounce) carton fat free ricotta cheese
• 1/4 cup each: chopped fresh basil leaves and grated Parmesan cheese
• 2 large egg whites
• 1/2 teaspoon freshly ground black pepper
• 6 sheets no-boil lasagna noodles, such as Barilla or Prince brands
• 1-1/2 cups shredded 2% milk mozzarella cheese

Directions

1. Heat oven to 375 F. Combine kale and carrots with 1/4 cup water in a large saucepan. Cover; simmer over medium heat 3 minutes. Uncover; simmer 4 to 5 minutes or until the water is absorbed, stirring occasionally. Add pasta sauce, vinegar and fennel seeds; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes.

2. Meanwhile, combine ricotta cheese, basil, Parmesan cheese, egg whites and pepper; mix well. Spoon 1/2 cup of the pasta sauce onto bottom of a 9-inch square baking pan. Arrange 2 of the noodles over sauce. Spread half of ricotta mixture over noodles; top with 1 cup pasta sauce, 1/2 cup mozzarella cheese, 2 more noodles, remaining ricotta mixture, 1/2 cup pasta sauce, 1/2 cup mozzarella cheese, last 2 noodles and remaining pasta sauce. Cover dish with foil. Bake 35 to 40 minutes or until heated through and bubbly. Uncover; top with remaining 1/2 cup mozzarella cheese. Let stand at room temperature 5 to 10 minutes. Cut into squares; garnish with additional basil if desired.

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