1/2head of kalestems removed, leaves roughly chopped
4.5ozhalf a package no boil lasagna noodles
Instructions
Preheat oven to 375 degrees. Grease a rectangular baking dish with cooking spray.
In a food processor, combine tomatoes, garlic, 10 leaves of basil and a generous amount of salt & pepper. Process until pureed, taste for seasoning and set aside.
In a small skillet over medium-high heat, saute shallot with 1/2 tablespoon olive oil until softened, about 3 minutes.
In a small bowl, combine ricotta, red pepper flakes, remaining olive oil, sauted shallots and salt & pepper to taste.
Begin layering lasagna. First, coat bottom of the baking dish with a bit of the tomato sauce. Next layer noodles, overlapping slightly. Spread more tomato sauce on top of that. Drop dollops of the ricotta mixture on top of sauce and then layer 1/2 the zucchini, kale and basil.
Repeat that layer once more and then top with last layer of noodles, sauce and remaining ricotta.
Bake loosely covered with tin foil for 30 minutes.
Remove foil and continue baking for another 15 minutes.
Remove from oven and let cool for 5-10 minutes before cutting and serving.