Lasagna with Sausage and Kale
Elevate your weeknight dinners with this hearty and flavorful Lasagna with Sausage and Kale—a delicious twist on the classic comfort food. This layered masterpiece combines tender lasagna noodles, savory Italian sausage, and nutrient-packed kale with creamy ricotta and melty mozzarella for a perfectly balanced dish. Rich marinara sauce ties everything together, while a sprinkle of Parmesan adds the perfect finishing touch. Featuring robust flavors and a medley of textures, this lasagna is baked to cheesy, bubbly perfection in under an hour. Whether you're hosting a family gathering or meal prepping for the week, this wholesome lasagna promises satisfaction in every bite.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Italian sausage (mild or spicy)
- 4 cups Kale (stems removed, roughly chopped)
- 16 ounces Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 4 cups Marinara sauce
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the garlic and sauté until fragrant, about 1 minute. Then, add the kale and cook until wilted, about 3-5 minutes. Season with salt, black pepper, and red pepper flakes, if using. Remove from heat.
In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese (1/2 cup), 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sausage, 1/3 of the kale, and 1 cup of mozzarella cheese.
Repeat the layering process two more times: noodles, ricotta mixture, sausage, kale, and mozzarella cheese.
Finish with the remaining marinara sauce spread evenly on top, and sprinkle with the remaining Parmesan cheese and 1 cup mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 758 mg | 58% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
