With delicious amounts of gooey cheese and crumbly sausage I can’t really say this is a health food, but it does have kale. That gives it some bonus points, right? Sausage and kale go so well together, even my non veggie eaters like this combination. If you must you can omit the kale completely and serve with a salad, it’s your kitchen, but it really is worth trying to get some dark leafy greens in your diet. To stem the kale just grab a leaf by the bottom of the stem with one hand and take your other hand like a claw grab where the leaf meets the stem near the bottom in between your first and middle finger and pull the leaf off the stem. We prefer the lacinato or dinosaur kale over regular curly kale. The lacinato is a darker green and a little more tender than the curly. I used a one pound roll of breakfast sausage in this recipe because I had some in the fridge but feel free to use whatever you like such as mild, spicy, or sweet italian instead.
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Red and Green Lasagna
Ingredients
- 1 pound no boil lasagna noodles
- 1 pound raw sausage
- 1 bunch lacinato kale stemmed and finely chopped
- 1 clove garlic
- 1 28 ounce can San Marzano Tomatoes
- 4 ounces asiago cheese shredded
- 4 ounces fresh mozzarella cheese thinly sliced
- 1 15 ounce tub ricotta cheese
- 1/4 cup cream
- 1 egg
- 1/2 cup parmesan grated
- 2 tablespoons fresh basil chopped
- salt and pepper
Instructions
- Preheat the oven to 350°. Soak the lasagna noodles in a bowl of warm water for 10 minutes while you prepare the rest of the ingredients.
- Heat a large skillet over medium heat and brown the sausage until cooked through. Add the kale and the garlic and saute for just a few minutes until the kale is wilted. Next add the can of tomatoes, break them up with a wooden spoon and simmer over low for about 5 more minutes.
- Mix the ricotta, cream, egg, parmesan, basil, salt and pepper in a bowl.
- In a 13 x 9 or 3 qt baking dish add a ladle of the sausage mixture just to coat the bottom of the pan then 1 layer of noodles not overlapping. Top with half of the sausage kale mixture, 1/3rd of the ricotta mixture in dollops scattered around, then 1/4 cup of asiago.
- Add another layer of noodles and top with the remaining sausage mixture, another third of the ricotta mixture and 1/4 cup of asiago.
- Top with a final layer of pasta, the rest of the ricotta, rest of the asiago and layer the fresh mozzarella over the top. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for and additional 15 minutes. Let it rest for at least 15 minutes before slicing and serving.
