Heidi No Noodle Lasagna
If you are like me and love the flavors of lasagna but the noodles not so much. Then this is the dish for you. I love the added vegetable of kale with this plus it came out of my garden so that makes it extra special for me.
Ingredients
- 2 medium bunches of kale
- 1 tsp salt
- 2 tsp olive oil
- 1 lb Italian sausage
- 3 cups pasta sauce
- 1 tsp dried basil
- 4 tbsp grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- fresh basil-garnish
Instructions
- Preheat oven to 375. Spray a 9x12 casserole dish with non-stick spray.
- Heat the oil in a large skillet and remove the sausage from the casing, unless you are using bulk sausage. Cook until browned, breaking it apart as it cooks.
- When the sausage is cooked, add the pasta sauce and basil.
- Stir to combine and simmer for 20 minutes, or until thickened. While sauce is simmering add salt to a large pot and bring it to boil.
- Remove kale stems and cut kale leaves into ribbons 1/2" wide.
- When the water starts to boil add kale and reduce heat so it's a gentle boil, cook for 4-6 minutes. Watch so the kale doesn't overcook.
- Drain kale into a colander and use a salad spinner to remove as much water as possible.
- In the casserole dish, layer 1/2 the kale, 1/2 the sauce, 2 tablespoons of Parmesan and 1 cup of mozzarella. Repeat layers.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 20 minutes until cheese is bubbling and browning.
- Let the lasagna sit for 5 minutes before cutting.
Notes
This freezes well and reheats nicely in the microwave.