Ka-Zagna- (Kale Lasagna)

by Vicki
Ka-Zagna- (Kale Lasagna)
2 pounds of grass fed beef (may use other lean meats)
1 large onion
1 large red pepper
16 oz. Break stones 2% cottage cheese
2 cage free eggs
1 jar Bertolli Organic Traditional Tomato & Basil sauce
1 bunch of Kale
low fat sour cream about 8 oz.
Fresh mushrooms
Shredded low fat cheese for topping (optional)
Brown meat drain any juices
chop up veggies add to the pan
mix in all ingredients
Pull Kale leaves off of the stem put in the bottom of a 13×9 inch pan
pour all ingredients on top add shredded cheese if you like
Bake 350 for 45 minutes cover with foil
Approved By Sean Marszalek, CEO SDC Nutrition, Inc

The post Ka-Zagna- (Kale Lasagna) appeared first on About Time.

by Vicki


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