Cheesy Sausage and Kale Lasagna

Cheesy Sausage and Kale Lasagna



1/2 lb. sweet Italian sausage
1 carrot, peeled and diced
1 celery rib, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 18-oz. jar good-quality marinara sauce
kosher salt
Black pepper
1 tbsp. extra-virgin olive oil
5 oz. (5 to 6 cups) chopped kale
1 8-oz. container ricotta
1/2 c. grated Parmesan
1 Egg, lightly beaten
pinch of nutmeg
9 no-boil lasagna noodles
1 12-oz. ball fresh mozzarella, thinly sliced
Chopped parsley, for garnish


1- Preheat oven to 375 degrees F.

2- In a large, deep-sided skillet, cook sausage over medium-high heat, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic. Saute for another 5 minutes or until tender. Add sauce and let simmer for 5 minutes. Season with salt and pepper if needed.

3-Meanwhile, in a separate skillet, heat olive oil over medium-high heat. Saute kale for 3 minutes, or until wilted. Season with salt and pepper. Remove to a strainer and press down with paper towels to squeeze out any excess liquid.

4-In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper, and a pinch of nutmeg. Stir in wilted kale.

5- Spread a few spoonfuls of sauce in bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture. Add 1/3 mozzarella and cover with sauce. Repeat layers two more times, ending with mozzarella on top.

6- Cover with aluminum foil and bake for 15 to 20 minutes. Increase heat to broil; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly. Garnish with chopped parsley and serve.