Sausage & Kale Lasagna

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Keeping in line with the “comfort food” trend last week, lasagna seemed like a natural choice. The additions of kale and baby tomatoes bring a real brightness to the dish. P-Honey is not too fond of the kale (in general, not in the lasagna). Even he said “hey this reminds me of Olive Garden’s Zoppa Toscana”. So, kale haters, give this a try. You may find yourself pleasantly surprised.

I found this from Martha Stewart’s website. I like that it doesn’t have 4000 ingredients, making it too complicated to maintain my interest. Nobody got time for that. Although this is pretty hands on, it feels like a meal where you really enjoy the fruits of your labor. I put on the James Taylor station (channeling my blog idol, How Sweet Eats), rubbed my hands together, and got started!

Preheat the oven to 400 degrees. First, I cooked some Italian sausage in a stock pot (it recommended spicy Italian sausage, but this girl can’t handle the heat lately, so I used mild) and when the sausage was cooked through, I added a sliced onion and sauteed it all together for a bit, until the onions were softened. Next, I added garlic, cooked for about 2 minutes, and transferred to another bowl.

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I put the kale (about 1 1/2 pounds) in the pot with 1/2-3/4 cup water, and salt and pepper. I covered the pot and cooked over medium-low heat. Keep an eye on it, and toss it once in a while, letting it cook for a total of about 10-15 minutes, or until it’s tender. Drain it, coarsely chop (if desired), and add to the bowl with the onions and sausage.

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I used no-boil noodles, but I think I prefer traditional lasagna noodles. If you do use traditional noodles, break them cross-wise 5-6 times, and boil 2 minutes less than the package says. Drain and rinse under cold water.

Now, add ricotta, tomatoes, and the noodles to the bowl with the sausage and onions.

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Season with 1 1/2 teaspoons salt and a 1/2 tsp pepper. Toss well and add to a 9×13 baking dish, smoothing the top with a spatula.

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Sprinkle with parmesan, then bake until golden brown, about 40 minutes. Allow to cool at least 10 minutes.

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Sausage & Kale Lasagna
Servings
8
Servings
8
Sausage & Kale Lasagna
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
  2. Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
  3. Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
  4. Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
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Comments

  1. Marianne says

    Another yummy looking dish I wouldn’t mind attempting! Question, when you say this girl can’t handle the heat lately , are you having “stomach issues”? Because a friend of mine had similar ones this time last year, *wink wink*.

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