Vegetarian Lasagna
Instructions
1. Heat oven to 375 F.
2. Combine kale and carrots with 1/4 cup water in a large saucepan. Cover; simmer over medium heat 3 minutes. Uncover; simmer 4-5 minutes or until the water is absorbed, stirring occasionally.
3. Add pasta sauce, vinegar and fennel seeds; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes.
4. Meanwhile, combine ricotta cheese, basil, Parmesan cheese, egg whites and pepper; mix well.
5. Spoon 1/2 cup of the pasta sauce onto bottom of a 9-inch square baking pan.
6. Arrange 2 of the noodles over sauce. Spread half of ricotta mixture over noodles; top with 1 cup pasta sauce, 1/2 cup mozzarella cheese, 2 more noodles, remaining ricotta mixture, 1/2 cup pasta sauce, 1/2 cup mozzarella cheese, last 2 noodles and remaining pasta sauce. Cover dish with foil.
7. Bake for about 35 to 40 minutes or until heated through and bubbly. Uncover; top with remaining 1/2 cup mozzarella cheese.
8. Let stand at room temperature 5 to 10 minutes.
9. Cut into squares; garnish with additional basil if desired.
