Best 6 Lasagna With Sausage And Kale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Lasagna is a classic Italian dish that is enjoyed by people all over the world. It is a versatile dish that can be made with a variety of ingredients, making it a great option for any occasion. This article features three delicious lasagna recipes: a traditional lasagna recipe, a lasagna with sausage and kale recipe, and a vegetarian lasagna recipe.

The traditional lasagna recipe is a hearty and flavorful dish that is perfect for a family dinner. It is made with layers of pasta, cheese, and a meat sauce. The lasagna with sausage and kale recipe is a healthier twist on the classic lasagna. It is made with ground sausage, kale, and a light tomato sauce. The vegetarian lasagna recipe is a great option for those who do not eat meat. It is made with a variety of vegetables, cheese, and a creamy sauce.

Here are our top 6 tried and tested recipes!

KALE LASAGNA WITH MEAT SAUCE



Kale Lasagna with Meat Sauce image

Even though it is a lot of work, this kale lasagna with meat sauce is one of my favorite things to make for a crowd of people. And it's really not that hard to do.

Provided by pdkcrafts.blogspot.ca

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 12

Number Of Ingredients 15

1 pound Italian pork sausage, casings removed
1 pound ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (14.5 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
½ cup vegetable broth
2 tablespoons Italian seasoning
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
2 cups chopped kale
1 egg
1 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

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

Nutrition Facts : Calories 518.2 calories, Carbohydrate 41.4 g, Cholesterol 95.8 mg, Fat 24.2 g, Fiber 3.7 g, Protein 35.1 g, SaturatedFat 11.5 g, Sodium 1030.8 mg, Sugar 6 g

LASAGNA WITH SAUSAGE AND KALE



Lasagna with Sausage and Kale image

This hearty pasta bake will satisfy even the hungriest crew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 9

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, 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

Steps:

  • 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.
  • 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.
  • Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
  • 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.

Nutrition Facts : Calories 447 g, Fat 23 g, Fiber 2 g, Protein 25 g

SAUSAGE LASAGNA



Sausage Lasagna image

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

BUTTERNUT SQUASH AND SAUSAGE LASAGNA



Butternut Squash and Sausage Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 25

2 tablespoons olive oil
2 pounds sweet Italian sausage (if links, casings removed)
1 large yellow onion, diced
8 ounces white button mushrooms, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
Two 15-ounce cans butternut squash puree
1 1/2 cups heavy cream
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups whole-milk ricotta cheese
1 cup finely grated Parmesan
1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
2 tablespoons minced fresh sage
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Pinch of ground nutmeg
Sea salt
1 pound lasagna noodles
Olive oil, for drizzling
Nonstick cooking spray, for the casserole dish
4 cups shredded mozzarella
1/3 cup finely grated Parmesan

Steps:

  • For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
  • For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
  • For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
  • Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
  • Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
  • Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.

LASAGNA WITH SAUSAGE AND KALE



Lasagna With Sausage and Kale image

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

Provided by iewe7726

Categories     < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
  • 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.

Nutrition Facts : Calories 595.4, Fat 31, SaturatedFat 14.1, Cholesterol 88.9, Sodium 721.5, Carbohydrate 46.8, Fiber 3.2, Sugar 3.3, Protein 32.4

Tips:

  • For the richest flavor, use a combination of ground beef and Italian sausage.
  • Feel free to add other vegetables to the sauce, such as diced carrots, celery, or bell peppers.
  • If you don't have kale, you can use another type of leafy green, such as spinach or collard greens.
  • Be sure to cook the lasagna until the noodles are tender and the cheese is melted and bubbly.
  • Let the lasagna cool for at least 15 minutes before slicing and serving.

Conclusion:

This lasagna with sausage and kale is a delicious and hearty meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own preferences. With its combination of savory sausage, tender kale, and rich cheese, this lasagna is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #lasagna     #pasta-rice-and-grains     #4-hours-or-less

Related Topics