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1
Preheat your oven to 375 degrees F. Spray a 9x5 loaf pan with nonstick spray; set aside (you really should use this size; an 8x4 will be too small and youll end up either overflowing or having too much sauce).
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2
In a saucepan, melt the butter and oil together over medium low heat.
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3
Saute the leeks in the butter-oil combo for 4 minutes.
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4
Add the garlic and cook another 1-2 minutes.
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5
Sprinkle in the flour and stir to combine; let cook for another 1-2 minutes, stirring frequently until the flour has cooked out a bit.
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6
Stream in the milk while whisking until everything is combined.
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7
Sprinkle in the nutmeg, salt and pepper and whisk.
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8
Bring mixture to a slight simmer, then add the kale.
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9
Cook over medium low heat for about 3-5 minutes until the kale is wilted and the sauce is thick enough to coat a spoon.
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10
Remove from heat and get ready to build the lasagna.
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11
To build the lasagna, add some of the sauce to the bottom of the loaf pan.
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12
Layer 2 lasagna sheets on top.
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13
Place a thin layer of tomatoes on top of that, then 1/4 of the mozzarella cheese.
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14
Next layer 1/3 of the sauce mixture, 2 more lasagna sheets, another layer of tomatoes and 1/4 cup of mozzarella.
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15
Repeat 2 more times, and sprinkle the very top with Parmesan cheese.
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16
Cover tightly with foil and bake at 375 degrees F for 40 minutes.
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17
Remove the foil and bake another 5-10 minutes, until the cheese on top is golden brown.
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18
Remove from oven and let sit for 10 minutes before cutting.
