Kale Lasagna

Kale Lasagna

Makes 4 servings

6 Tinkyada Rice Lasagna Noodles

2 Tbsp. Extra Virgin Olive Oil (EVOO)

3 oz. lean organic ground beef

1/4 cup chopped onion

2 small mushrooms, chopped

2 cups Kale, stems removed and cut in small pieces

1 clove garlic, minced

1/4 cup organic tomato puree

2/3 cup water

1 teaspoon salt

5 drops liquid stevia

1/4 teaspoon Italian Seasoning

1 teaspoon tapioca flour or thickener of your choice

3/4 cup organic shredded mozzarella cheese

Boil rice noodles 14 minutes.  Steam Kale until tender.  Heat 2 Tbsp. EVOO in large iron skillet and brown ground beef in large iron with onion, garlic, and mushrooms.  When browned stir in tapioca flour.  Then add 2/3 cup cold water or chicken broth.  Add tomato puree, cooked kale, salt, Italian seasoning, and liquid stevia.  Bring to boil and simmer for 5 minutes.

In 8 x 8 casserole dish place 2 lasagna noodles in center ( they won’t completely cover the bottom of the dish).  Also, you will need to cut noodles to fit, placing cut pieces on upper layers.  Add 1/3 cup sauce mixture, then 1/4 cup cheese.  Repeat 2 more times to make a total of 3 layers.

Bake 10 minutes at 350 F.

When I created this recipe for the first time it didn’t appear to have enough sauce and so I thought it might be dry.  But it really is moist and flavorful!

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