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Kale Lasagna with Meat Sauce
Kale Lasagna with Meat Sauce
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Savory Italian sausage and beef layered with ricotta and kale in a crowd-pleasing baked lasagna.
Ingredients:
  • 1 pound Italian pork sausage, casings removed
  • 1 pound ground beef
  • 0.5 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 0.5 cup vegetable broth
  • 2 tablespoons Italian seasoning
  • 1 (16 ounce) package lasagna noodles
  • 1 (16 ounce) container ricotta cheese
  • 2 cups chopped kale
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 pound shredded mozzarella cheese
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • In a large saucepan over medium-high heat, cook Italian sausage, ground beef, onion, and garlic until browned and crumbly, about 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil, then simmer for about 1 hour, stirring occasionally.
  • In a large pot of lightly salted boiling water, cook lasagna noodles until al dente, about 8 minutes, stirring occasionally.
  • Mix creamy ricotta cheese, fresh kale, and a whisked egg together in a bowl.
  • Assemble lasagna in a 9x13-inch pan by starting with a thin layer of meat sauce and noodles. Add half of the ricotta mixture, noodles, and most of the remaining meat sauce. Layer with Parmesan, noodles, half of the mozzarella, noodles, rest of the ricotta, noodles, and the rest of the meat sauce. Finish by sprinkling the top with the remaining mozzarella cheese.
  • Bake in a hot oven until golden and bubbly, 30 to 45 minutes. Allow to cool for 10 minutes before slicing.

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