I saw this recipe for Spicy Kale Lasagna on Annie’s Eats and thought it was right up my alley. It turned out to be easy to put together and delicious….a definite keeper! I told my husband that I envisioned us eating this when the kids were all grown and out of the house. Although to their credit, the kids only picked out half of the kale. Here’s a link to the original recipe:
If you make it as written, it is 15 WW points+ for 1/6 of a 9×13 pan. Too many points for me! So I renamed it (because I didn’t detect the spice and was reluctant to add more) and changed a few high point ingredients. Here are my changes:
1 Tbsp. olive oil (instead of 3)
3 cups fat free cottage cheese (instead of 4 cups regular)
1/2 cup grated Parmesan cheese (instead of 3/4 cups)
1 cup grated part-skim mozzarella cheese (instead of 2 cups)
1/2 chopped onion (for the sauce)
This brought the recipe down to 9 WW points+ for 1/6th of the pan, which is a very nice sized piece! Add a green salad and you have a great vegetarian meal. if you really dislike bitter greens, you could always substitute spinach. What a great way to eat more green leafy vegetables!