Curly Kale Lasagna

Method

1. 01

   Put the cottage cheese in a strainer inside another larger bowl and let drain as you do everything else.

2. 02

   Thinly slice the mozzarella cheese.

3. 03

   Heat water to boil noodles.

4. 04

   Add noodles when boiling and cook until al dente.

5. 05

   Drain and rinse with cold water from your sink tap.

6. 06

   Wash the kale and then de-stem it (they are too tough!

7. 07

   But, save them to pickle later...) and then add some water and let the kale boil for about 15 to 20 minutes to become soft.

8. 08

   Drain in a strainer and then layer in rags to dry out.

9. 09

   Chop finely and set aside.

10. 10

    Peel the garlic and onions and mince both.

11. 11

    Heat the oil and fry the onion and garlic for about 2 minutes.

12. 12

    Mix in the can of tomatoes, the seasoning, the sugar replacer, the salt replacer, and then the TVP and let simmer until thick, about 10 min.

13. 13

    Spread a thin layer of the sauce in the bottom of a 9 inch by 9 inch baking pan.

14. 14

    Cut about 1/3 off all the lasagna noodles.

15. 15

    For the first layer, use 3 of the resulting longer lengths and put those on top of the sauce.

16. 16

    Layer on top 1/2 of the kale, followed by 1/2 of the sliced mozzarella cheese in one layer over the kale.

17. 17

    Layer on the smaller pieces of lasagna.

18. 18

    Cover with some of the sauce, again thinly, before adding the rest of the kale and the cottage cheese.

19. 19

    Top with the rest of the noodles and then the rest of the mozzarella, followed by the parsley.

20. 20

    Bake at 350 oF for about 40 minutes.

21. 21

    Remove from the oven and let cool for about 10 minutes before slicing.