Kale And Sausage Lasagna Recipes

KALE LASAGNA WITH MEAT SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Combine ricotta cheese, kale, and egg in a bowl.
• Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

LASAGNA WITH MEAT SAUCE

Steps:

• Preheat oven to 375 degrees.
• Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
• Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
• Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

SAUSAGE AND KALE MOCK LASAGNA CASSEROLE

Steps:

• Instructions:.
• Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
• Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
• While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
• In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
• Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
• I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.

DUTCH OVEN ITALIAN SAUSAGE KALE LASAGNA

Steps:

• Preheat oven to 375ºF.
• On the stovetop, heat olive oil in a Dutch oven to medium-high heat. Add onion and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and sauté until sausage is browned and kale is wilted, about 5-6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Remove from heat.
• In a medium mixing bowl, whisk together marinara sauce, cottage cheese, eggs, salt, pepper, and the sausage/kale mixture.
• In the same Dutch oven, spoon some of the sausage mixture into the bottom. Place 3 noodles on top, breaking them up to fit the pot, if necessary. Top with 1/3 of the sausage mixture then top with 1/3 of the mozzarella and Parmesan cheese. Repeat with remaining ingredients, finishing with a layer of cheese.
• Bake in the oven for 35 minutes with the lid on. Remove the lid and bake for an additional 12 minutes. Turn the oven on a low broil and broil for 3-4 minutes, until cheese is bubbly and browned. Remove from the oven and allow to cool about 10 minutes.
• Slice and serve with chopped parsley.