Planning Tip: Prepare through Step 3 up to 2 days ahead.

1	Tbsp.	olive oil
4	cups	sliced onions
1	lb.	kale, stems removed; leaves washed, dried and chopped
1/4	tsp. each	salt and pepper
1	pkt (1.8 oz)	white sauce mix, prepared per pkg directions using 1% lowfat milk and adding 1 Tbsp minced garlic
9		oven-ready lasagna noodles (from an 8-oz box)
1	tub (15 oz.)	part-skim ricotta cheese
1	pint	cherry tomatoes, halved
1	pkg (8 oz)	part-skim shredded mozzarella cheese

• Grease a 13 x 9 x 2-in. baking dish.
• Prepare sauce per pkg. directions using 1% lowfat milk and adding 1 Tbsp minced garlic
• Heat oil in a large saucepan.
• Add onions; saute until golden. Stir in kale, salt and pepper; cook 4 minutes or until kale wilts.
• Top with 3 noodles, not overlapping. Spread with half the ricotta cheese to cover noodles completely.
• Top with layers of half the kale, half the tomatoes and 1/3 the remaining sauce. Sprinkle with 1/3 the mozzarella cheese. Repeat layers once. Top with remaining 3 noodles; cover completely with remaining sauce and sprinkle with remaining cheese.
• Cover with foil and refrigerate up to 2 days.
• To serve: Heat oven to 375°F. Bake, covered, 50 minutes. Uncover; bake 10 minutes until center is hot

  Serves 6

  Time: 55 min Plus 1 hr baking

  Per serving: 459 cal, 27 g pro, 51 g car, 4 g fiber, 17 g fat (9 g saturated fat), 48 mg chol, 732 mg sod