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Hearty Italian Sausage and Kale Lasagna Anyone Can Make

Italian Sausage and Kale Lasagna
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This recipe for Italian Sausage and Kale Lasagna is a hearty and flavorful dish perfect for a comforting meal. It combines savory Italian sausage with nutritious kale, layered with pasta and rich sauce for a satisfying lasagna experience.

Ingredients

Scale
  • 1 pound Italian sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 10 ounces lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 10 ounces frozen chopped kale, thawed and squeezed dry
  • 16 ounces shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the Italian sausage over medium heat until browned. Drain off any excess grease.
  3. Add olive oil to the skillet if needed. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes and tomato sauce. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. Stir in the fresh parsley. Season with salt and pepper to taste.
  6. Meanwhile, cook the lasagna noodles according to package directions. Drain well.
  7. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  8. In a separate bowl, combine the thawed and squeezed kale with the ricotta mixture. Season with salt and pepper.
  9. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  10. Arrange a layer of lasagna noodles over the sauce.
  11. Spread half of the ricotta and kale mixture over the noodles.
  12. Top with about one-third of the remaining meat sauce.
  13. Sprinkle with about one-third of the mozzarella cheese.
  14. Repeat the layers: noodles, remaining ricotta and kale mixture, half of the remaining meat sauce, and another third of the mozzarella cheese.
  15. Add the final layer of noodles, the rest of the meat sauce, and the remaining mozzarella cheese.
  16. Cover the baking dish with aluminum foil.
  17. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  18. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For a vegetarian option, omit the sausage and add more vegetables like mushrooms or zucchini.
  • If you prefer a milder flavor, use sweet Italian sausage.
  • Ensure the kale is thoroughly squeezed dry to prevent a watery lasagna.
  • This lasagna can be assembled ahead of time and baked when ready.

Nutrition

Find it online: https://sundayflavor.com/italian-sausage-kale-lasagna-recipe/