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Sausage and Kale Lasagna

Veggie-Packed Sausage and Kale Lasagna

Print Recipe
With layers of savoury Italian sausage, sautéed vegetables, tender kale, and creamy ricotta cheese, this lasagna is a symphony of flavours and textures that will leave you craving more. Plus, it's a fantastic way to sneak in some extra veggies for those picky eaters at your table.

Equipment

  • Large pot for boiling noodles
  • Large skillet or frying pan
  • 9x13-inch (23x33cm) baking dish
  • Mixing bowls
  • Cooking spray or parchment paper

Ingredients

  • 9 lasagna noodles
  • 1 lb 450g Italian sausage, removed from casings
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 cup 240ml sliced mushrooms
  • 2 cups 475ml kale, stems removed and chopped
  • 1 24oz/680g jar of your favorite marinara sauce
  • 1 15oz/425g container ricotta cheese
  • 1 egg
  • 2 cups 475ml shredded mozzarella cheese
  • 1/2 cup 120ml grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh basil leaves for garnish optional

Instructions

  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  • Boil the Lasagna Noodles:
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside.
  • Cook the Italian Sausage:
  • In a large skillet or frying pan, heat a tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove any excess grease from the pan.
  • Sauté the Vegetables:
  • In the same skillet, add the chopped onion, minced garlic, bell pepper, zucchini, and sliced mushrooms. Sauté for 5-7 minutes, or until the vegetables are tender and the onions are translucent. Add the chopped kale and cook for an additional 2-3 minutes until it wilts. Season with salt and pepper to taste.
  • Combine the Filling:
  • In a mixing bowl, combine the ricotta cheese, egg, dried oregano, and dried basil. Mix until well combined.
  • Assemble the Lasagna:
  • In a greased 9x13-inch (23x33cm) baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce. Add half of the cooked sausage and vegetable mixture on top of the noodles. Spread half of the ricotta cheese mixture over the sausage and vegetables. Sprinkle with 1/3 of the mozzarella cheese and 1/4 cup of grated Parmesan cheese. Repeat the layers with the remaining ingredients, finishing with a layer of noodles on top.
  • Final Layers:
  • Pour the remaining marinara sauce evenly over the top layer of noodles. Sprinkle the remaining mozzarella and Parmesan cheese over the sauce. If desired, garnish with fresh basil leaves for added flavor and a beautiful presentation.
  • Bake the Lasagna:
  • Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. This will prevent sticking. Bake in the preheated oven for 35-40 minutes, removing the foil during the last 10 minutes to allow the cheese to brown and bubble.
  • Rest and Serve:
  • Remove the lasagna from the oven and let it rest for about 10 minutes before slicing. This helps the lasagna hold its shape when serving.
  • Serve and Enjoy:
  • Slice into portions and serve your Veggie-Packed Sausage and Kale Lasagna hot. It pairs wonderfully with a simple green salad and some garlic bread. Enjoy!