Lunch: Cheesy Sausage and Kale Lasagna

Recipe by Anna Watson Carl Lasagna doesn't have to take forever. This insanely delicious version is super quick and simple.

This recipe includes superfoods such as:

Kale

Health benefits of Cheesy Sausage and Kale Lasagna

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1/2 lb. sweet Italian sausage
1 carrot, peeled and diced
1 celery rib, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 18-oz. jar good-quality marinara sauce
kosher salt
Black pepper
1 tbsp. extra-virgin olive oil
5 oz. (5 to 6 cups) chopped kale
1 8-oz. container ricotta
1/2 c. grated Parmesan
1 Egg, lightly beaten
pinch of nutmeg
9 no-boil lasagna noodles
1 12-oz. ball fresh mozzarella, thinly sliced
Chopped parsley, for garnish

Instructions

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