Kale Lasagna with Meat Sauce

Kale Lasagna with Meat Sauce

Italian sausage and ground beef join a creamy ricotta mixture in this baked kale lasagna with meat sauce that's easy enough to make for a crowd.

Preparation Time
20 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr
Calories
518 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
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.
Step 4
Combine ricotta cheese, kale, and egg in a bowl.
Step 5
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.
Step 6
Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Ingredients

  • 1 egg
  • salt and ground black pepper to taste
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, crushed
  • 1 pound ground beef
  • 2 (6 ounce) cans tomato paste
  • 1 (16 ounce) package lasagna noodles
  • 1 pound shredded mozzarella cheese
  • 2 tablespoons Italian seasoning
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups chopped kale
  • 1 (16 ounce) container ricotta cheese
  • 1 pound Italian pork sausage, casings removed
  • 0.5 cup minced onion
  • 0.5 cup vegetable broth

Categories

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