Sara's Low Oxalate Lasagne

Sara’s Low Oxalate version of Linda’s Spinach Lasagne
(Obviously not perfectly Paleo since there is cheese, but who wants to live without cheese? If you have casein issues, or can't tolerate lactose, there are some nice rice/cheese products on the market that I have heard good things about. When I get home and have access to them, I will try this with rice/cheese--although that would be just as equally-non Paleo...I guess I must face it, lasagne will never be Paleo :()

3 large tomatoes diced small
2 cloves of garlic minced
¼ cup olive oil
1 T. thyme ¼ cup minced fresh basil
1 14 oz. pkg. Kale cooked and drained
1 8oz. package Neufchatel cheese
1/3 cup each grated Mozzarella, Asiago, and Parmesan cheese mixed together
(Or you can use 1 cup of blended Italian cheeses pre-shredded—I like Organic Valley)
1 pound lean ground beef
1 teaspoon white pepper
Salt to taste

Put the kale in a saucepan with enough water to cover it, and place on medium high heat with a lid—when it begins to boil, turn the heat down, but let it continue to boil for about 10 minutes. Drain it in a sieve in the sink while you prepare the rest of the dish.

Heat a medium sized deep frying pan on the stove, once the pan is hot, keep the heat at a low medium and add the olive oil. Then add the garlic and stir around for about 30 seconds to infuse the oil with the garlic flavor. Add the tomatoes and herbs, and cook down to about 1 cup of sauce—if necessary add water to thin the sauce out a bit.

Meanwhile, take the ground beef and brown it in a separate pan—once browned a bit and crumbled, add it to the sauce and stir to mix. Let it simmer together for a few minutes to meld the flavors.

Take the Neufchatel cheese and melt it in the microwave until it is soft and easy to stir. Thoroughly drain the kale and mix together with the Neufchatel and the salt and pepper until you have a light fluffy green mixture.

Take an 8X8 baking dish, place half the meat mixture in the bottom. Cover with 1/4 of the grated cheese mixture, then all of the kale and Neufchatel mixture, sprinkle with ½ cup of the grated cheese mixture, then the remainder of the meat sauce. Sprinkle the last of the cheese on top. Bake in the oven at 350 for thirty minutes or until browned and bubbly. Very good served with a nice mixed salad.

Makes six servings
Nutritional information per serving:
Oxalates per serving: 5.4 mg.
Calories: 321
Fat: 25.5 g. (10.5 saturated)
Carbohydrates: 9g
Protein: 15.6 g
Fiber: 2 g.