Lasagna With Sausage and Kale

READY IN: 1hr 20mins
Recipe by iewe7726

Found this online while looking for new lasagna recipes without a red sauce. This sounded different, so putting it here for safe keeping :)

Top Review by mommymakeit4u

This is another Martha Stewart recipe that I was a bit disappointed in. For the amount of prep time this took (about 30 minutes) it wasn't really worth it. I thought it tasted fine but too much work for just ok results. My husband really enjoyed it though!

Ingredients Nutrition

  • 12 ounces hot Italian sausages, removed from casings and crumbled
  • 2 large onions, halved and thinly sliced (about 4 cups)
  • 1 bunch kale, thick stems removed
  • 4 garlic cloves, minced
  • salt and pepper
  • 8 ounces lasagna noodles, each broken crosswise into 4 to 6 pieces (about 9 noodles)
  • 1 pint grape tomatoes, halved (could also use cherry tomatoes)
  • 3 cups part-skim ricotta cheese
  • 12 cup parmesan cheese, finely grated


  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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