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

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

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.