Kale and Goat Cheese Lasagna Pockets

10 Nov

I LOVE lasagna and really enjoyed making it in this cute single-serving form.  When I saw the lasagna pocket idea on What’s Cookin’ Chicago, I knew I had to try it.  I paired this awesome serving idea, with a favorite combination of mine – kale and goat cheese.  This duo makes for a healthier lasagna and creates a tangy flavor that is a must try.

I made this for my co-workers the other day and one of them is steering clear of gluten.  I decided to try making a gluten free (and thus low calorie) version using zucchini “noodles.”  It ended up being completely delicious – I strongly recommend giving this version a whirl!

Both are delicious!


olive oil

small onion, diced

1 lb kale leaves, de-stemmed, roughly chopped, and washed

5 oz soft goat cheese

15 oz container low-fat or non-fat ricotta

Tomato sauce

S and P

grated Parmesan cheese

gluten-full version: 10 oz lasagna noodles, cooked according to directions (or homemade – recipe to come)

gluten-free version – 2 large zucchini thinly sliced length wise


Preheat oven to 350 degrees. Start sauce, if going the homemade route.

If making with zucchini “noodles,” thinly slice and then place in strainer with salt to draw out moisture.  I skipped this step and you can see the extra liquid in the pics. Otherwise, cook lasagna noodles, cut in half, and set aside to cool.

Heat a couple teaspoons of olive oil in large pan on medium-high. Add onions and cook until translucent.  Throw kale into pan and turn heat up to high.  Stir frequently and add splashes of water, as needed, to create steam. The kale should begin to wilt.  Cook until softer, about 5 minutes, then season with salt and pepper and set aside to cool.

In a large mixing bowl, combine ricotta and goat cheese. Stir in kale mixture, until evenly combined.

Grease the cups of 2 – 12 cup muffin tins (I used some olive oil spray). Lay noodle (or “noodle”) into the bottom of each cup, placing it so one side is much longer than the other.  Put a small spoonful of kale/cheese mixture and a scoop of tomato sauce. 

Layer with a half-sized (or quarter of a whole) noodle piece and repeat addition of kale mixture and tomato sauce.  Fold over bottom noodle and secure with toothpick.  Add another scoop of sauce and top, if desired, with some grated Parmesan.

Bake for 25-30 minutes and serve warm!


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