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Sausage and Kale Lasagna


12 ounces spicy Italian sausage

8 ounces lasagna noodles

2 large onions, thinly sliced

1 pint cherry tomatoes, halved

1 to 2 bunches kale, stems removed

3 c part-skim ricotta cheese (or silken tofu)

4 garlic cloves, minced

Coarse salt and ground pepper

1/2 cup finely grated Parmesan cheese

Preheat to 400 degrees. Cook sausage over medium heat, until browned. Stir in onions, cook, stirring occasionally, until golden brown. Add garlic; cook 2 minutes. Transfer to bowl. Add kale and 1/2 cup water to pot; add salt and pepper. Cover; cook over medium-low, tossing until tender, 10 to15 min. Drain; coarsely chop. Transfer to bowl. Cook noodles 2 min less than instructions. Drain; rinse under cold water. Add noodles, tomatoes, and ricotta to bowl; season with 1 1/2 t salt and 1/2 t pepper. Toss well. Pour into a 9-by-13 dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes.