Cheesy Sausage and Kale Lasagna


  • 1/2 lb. sweet Italian sausage
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 18-oz. jar good-quality marinara sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 5 oz. chopped kale
  • 1 8-oz. container ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • 9 no-boil lasagna noodles
  • 1 12-oz. ball fresh mozzarella, thinly sliced
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 375°.
  2. In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.
  3. Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.
  4. In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.
    Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture.
  5. Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.
  6. Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.

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