Lasagna With Sausage and Kale |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Found this online while looking for new lasagna recipes without a red sauce. This sounded different, so putting it here for safe keeping :) Ingredients:
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 |
1/2 cup parmesan cheese, finely grated |
Directions:
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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