Holiday Lasagna with Kale

For the filling:

1 package (4 oz) Forward Greens Kraveable Kale, roughly chopped

15 ounces ricotta cheese

2 eggs

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

5 cloves garlic, minced

1 tbsp Italian seasoning

1 tsp kosher salt

¼ tsp freshly cracked black pepper

For assembly:

½ box lasagna noodles (traditional or no boil)

24 ounce jar marinara sauce

2 cups shredded mozzarella cheese

2 tbsp chopped parsley

1. Preheat oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
2. In a large bowl, sit together all ingredients for the filling until completely combined.
3. Cook the lasagna noodles according to package directions (it’s okay to use no boil noodles).
4. Spread ¼ cup of the marinara sauce in the bottom of the prepared baking dish. Add a layer of noodles, then spread ⅓ of the ricotta mixture over the noodles, then ⅓ of the marinara sauce. Repeat the layers ending with the marinara sauce.
5. Cover the lasagna with foil then bake in preheated oven for 45 minutes.
6. Uncover the lasagna and add the remaining 2 cups of mozzarella cheese. Bake for an additional 15 minutes or until the cheese is melted and browned.
7. Let stand for 5-10 minutes. Sprinkle lasagna with parsley and then cut into slices and serve.