Lasagna with Sausage and Kale


Lasagna with Sausage and Kale

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March 29, 2017

Lasagna with Sausage and Kale


12 ounces spicy Italian sausage, removed from casings and crumbled

2 large onions, halved and thinly sliced (4 cups)

1 to 2 bunches kale (1 1/2 pounds), thick stems removed

4 garlic cloves or 7 scapes, minced

Coarse salt and ground pepper

8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces

1 pint cherry or grape tomatoes, halved

3 cups part-skim ricotta cheese

1/2 cup finely grated Parmesan cheese


1Preheat 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.