Lasagna Recipe : Vegetable Lasagna

Can You Fight Cancer With Lasagna?

In this recipe adapted from Woman's Day magazine, kale brings plenty of beta-carotene and vitamins A and C into lasagna, while the cherry tomatoes add lycopene. Garlic boosts the meal's antioxidant levels even further.
You don't have to be Italian to know that lasagna is one of the most delicious, satisfying meals around. This comfort food is commonly made with high-fat cheese and ground beef, which makes it a highly unhealthy food - particularly bad for seniors, who should be getting their calories from foods rich in nutrients, not fat.
However, when made with a handful of vegetables and reduced-fat cheese, it's a great source of antioxidants, calcium and protein. In this recipe adapted from Woman's Day magazine, kale brings plenty of beta-carotene and vitamins A and C into the dish, while the cherry tomatoes add lycopene. Garlic boosts the meal's antioxidant levels even further.
Try this deliciously healthy take on your favorite comfort food today.
Vegetable Lasagna
Ingredients
1 tablespoon olive oil
4 cups sliced onions
1 pound fresh kale, stems removed, leaves washed, dried and chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1.8-ounce white sauce mix,  prepared with milk as package directs with 1 tablespoon minced garlic*
9 oven-ready lasagna noodles
1 15-ounce tub part-skim ricotta cheese
1 pint halved cherry or grape tomatoes
1 8-ounce package shredded part-skim mozzarella cheese
*Tip: You can make your own "white sauce" with two tablespoons of butter, 1/4 cup flour, two cups of milk and one tablespoon of garlic.
Directions
Preheat oven to 375 degrees and grease a 13" x 9" x 2" baking pan.
Heat the olive oil in a large saucepan and add onions, sauteing them until they are golden. Stir in the kale, salt and pepper, and then cook until the kale wilts, about four minutes.
Cover the pan's surface with a thin layer of white sauce, and then top with three noodles, being careful not to overlap them. Spread the noodles with half the ricotta cheese, covering them completely, and then do the same with half the kale, half the tomatoes and 1/3 of the remaining white sauce. Sprinkle with 1/3 of the mozzarella cheese, and then repeat this layering process.
Top the layers with the remaining three noodles, cover completely with the remaining sauce and sprinkle with the remaining cheese. Cover the pan with aluminum foil and bake for 50 minutes. Uncover, and then bake for an additional 10 minutes until the center is hot and the cheese is golden brown.