Meat Sauce and Kale Lasagna

Ingredients 0/15

Step 1

Lightly heat your oven to 375°F (190°C). In a large pan over medium-high heat, cook the Italian sausage, ground beef, chopped onion, and garlic until the meat is nicely browned and crumbly, about 5 to 7 minutes. Stir in the crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Let everything come to a gentle boil, then lower the heat and let it simmer for about an hour, stirring now and then.

Step 2

While the sauce is simmering, bring a big pot of salted water to a boil. Cook the lasagna noodles until they’re tender but still have a bit of bite—around 8 minutes. Drain and set them aside.

Step 3

In a bowl, mix together the ricotta cheese, chopped kale, and the egg until well combined.

Step 4

To assemble, spread a little meat sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles, then half of the ricotta mixture, more noodles, and most of the remaining meat sauce. Sprinkle on some Parmesan, add another layer of noodles, half of the mozzarella, then noodles again, the rest of the ricotta, another layer of noodles, and finish with the rest of the meat sauce. Top it all off with the remaining mozzarella cheese.

Step 5

Pop the lasagna in the oven uncovered and bake for 30 to 45 minutes, until it’s bubbly and the cheese is golden brown. Let it sit for about 10 minutes before cutting so it sets up nicely. Enjoy!