Kale Lasagna Diavolo

1 tsp olive oil, plus more for oiling pan
8oz bunch kale, stems removed
15oz pkg ricotta cheese
4oz chevre or soft goat cheese, softened
2 cloves garlic, minced
2 cups prepared tomato puree
1/2 tsp red pepper flakes
6 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese

1) Preheat oven to 400F.  Coat 8x8 inch baking dish with oil.
2) Cook kale in large pot of boiling salted water for 2 minutes.  Drain, and rinse under cold water until cool enough to handle.  Thoroughly wring out kale, then chop.  Season with salt and pepper, if desired, and set aside.
3) Mash together ricotta and chevre in bowl, and set aside.
4) Heat 1 tsp oil in small saucepan over medium low heat.  Add garlic, and cook 15 seconds, or until fragrant.  Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.
5) Spread 1/4 cup sauce in prepared baking pan.  Place 2 lasagna noodles on top of sauce.  Top with half of cheese mixture, half of kale and 1/3 cup sauce.  Top with two more noodles, remaining cheese and remaining kale.  Top with remaining noodles, and cover with remaining sauce.  Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

Review:  I typically hate cooking with kale, because it's curly leaves hold in so much dirt, and sometimes critters (one slug and one comatose honeybee so far).  And, my last Vegetarian Times issue contained MANY kale recipes, as kale is in season.  However, it also mentioned different varieties of kale.  I lamented that I'd never see them in my area, until I went to the co-op yesterday.  They just happened to have a bunch of Lacinato kale.  It was organic and locally grown, to boot!  It's apparently an heirloom variety, but it's leaves aren't as curly (nor as wide).

So I made this in a 9x13 pan (so I used 9 noodles)and added a can of diced tomatoes.  I pulled it out of the oven after 32 minutes and the cheese was burnt on top.  :(  So, 40 minutes is too long, unless you dial down the temp.  It would probably be fine at 350F.   It was still pretty yummy and the kale with goat cheese flavor is awesome.