Sausage and Kale Lasagna: A Delicious Family Favorite

This recipe might just be the most unexpected hit in your kitchen. I’ll admit, when I first introduced the idea of kale in lasagna, my two teenagers (and the one quickly approaching those discerning years) raised an eyebrow or two. “Kale… in lasagna, Dad? Are you serious?” was the general sentiment.

But in our home, there’s a golden rule: you have to taste it before you dismiss it. And, if Dad finds it acceptable (which, let’s be honest, I usually do when I’m cooking!), the plate must be cleared. To their surprise, and mine, not only was it edible, but it was absolutely delicious. The plates were indeed completely empty, much to my satisfaction!

Kale in Lasagna? You Bet It’s Delicious!

The initial skepticism quickly turned into enthusiastic praise. The magic truly happens when the robust, slightly bitter notes of kale meet the rich, savory goodness of fresh Italian sausage. This classic pairing, often found in hearty stews and traditional dishes, translates beautifully into a layered lasagna. The kale doesn’t just add a fantastic nutritional boost; it also provides a delightful textural contrast with a pleasant, firm bite that stands up perfectly to the creamy sauce and tender pasta.

The fresh sausage infuses the entire dish with a wonderful depth of flavor, complementing the kale in a way that truly elevates the lasagna. It’s a harmonious balance that makes this dish both comforting and surprisingly sophisticated. The family consensus was unanimous: this unique lasagna combination needs to be on our regular rotation. And honestly, as a cook, that’s the best feedback you can ever receive!

What You’ll Need for This Incredible Sausage and Kale Lasagna

To recreate this marvelous Sausage and Kale Lasagna, you’ll need a selection of fresh, high-quality ingredients. The precise measurements are detailed in the comprehensive recipe card located at the bottom of this article, but here’s a breakdown of the key components:

For the Flavorful Homemade Tomato Sauce

• Onion, Garlic & Olive Oil – The aromatic foundation of any great Italian tomato sauce begins with finely diced onion and minced garlic, gently sautéed in good quality olive oil. This crucial first step, known as creating a “soffritto,” extracts their sweet, pungent flavors, setting a robust base for the sauce. Don’t rush this stage; allowing them to soften and become fragrant truly enhances the overall depth of your lasagna.
• Sieved Tomatoes (Passata), Tomato Paste, and Diced Tomatoes – For a truly rich and multifaceted tomato sauce, I opt for a blend of three tomato forms. Tomato paste delivers an intense, concentrated tomato flavor, deepening the sauce’s profile. Diced tomatoes contribute a lovely texture and a fresh, bright tomato taste. Finally, tomato passata (sieved tomatoes) provides a perfectly smooth base, free from lumps, which is ideal for a silky sauce. If passata is hard to find, an equal weight of crushed tomatoes, additional tomato paste, or a high-quality plain tomato sauce can be substituted.
• Sugar – A small amount of sugar is essential to balance the natural acidity of the tomatoes. Tomatoes can vary in their tartness, so it’s always a good idea to taste your sauce before assembling the lasagna. You might find a touch more sugar brings out their natural sweetness and rounds out the flavor profile beautifully.
• Bay Leaf, Thyme, and Italian Herbs – These classic herbs are the soul of an Italian sauce. Bay leaf provides a subtle, savory undertone, while fresh thyme offers a delicate, fragrant note. A generous sprinkle of Italian herbs (typically a blend of oregano, basil, rosemary, and marjoram) ties all the flavors together, infusing the sauce with an authentic, rustic aroma.

Key Components: Sausage and Kale Lasagna

• Kale – This nutritional powerhouse is the star vegetable of our lasagna. You can use pre-sliced kale for convenience or chop fresh winter greens into ½-inch thick strips yourself. Thoroughly wash the kale before use to remove any grit. A clever tip: leave a little adhering water on the kale when adding it to the pan; this helps it wilt faster and prevents sticking. Stir well during cooking to ensure even shrinkage. If fresh kale isn’t available, frozen kale works wonderfully – just be sure to thaw and drain it well to prevent a watery sauce. For a twist, you can substitute with 1 pound (400 grams) of spinach or ¾ pound (300 grams) of cavolo nero (Lacinato kale).
• Italian Sausage – The savory heart of this dish. Opt for a high-quality Italian sausage, either mild or spicy, depending on your preference. Remove the casings before browning the meat to allow it to crumble nicely and integrate seamlessly into the sauce. The rich, herby flavor of Italian sausage pairs perfectly with the kale and tomato.
• Ricotta, Mozzarella, and Parmesan Cheese – Instead of a traditional béchamel, this recipe calls for a luscious, three-cheese blend that adds incredible creaminess and a golden gratin top. Ricotta provides a light, fluffy texture and mild sweetness, while mozzarella offers that irresistible gooey stretch. Grated Parmesan cheese contributes a sharp, salty depth of flavor that complements everything. Ensure you use firm, traditional ricotta, not the spreadable whipped varieties. Cottage cheese, well-drained for at least 15 minutes, can be a suitable substitute for ricotta.
• Lasagna Sheets – The structural backbone of our layered masterpiece. Both fresh and dried lasagna sheets work beautifully. If using dried sheets, always check the package instructions: some “no-boil” or “oven-ready” varieties don’t require pre-cooking, while others benefit from a quick blanch in boiling water. Break them as needed to fit your baking dish, ensuring each layer is adequately covered for a perfect, even bake.

Crafting Your Italian Sausage and Kale Lasagna: A Step-by-Step Guide

This section provides a detailed, printable recipe with step-by-step instructions. For your convenience, a full recipe card is available at the end of this blog post.

1. Prepare the Tomato Sauce Base: Begin by heating olive oil in a large pan over medium heat. Add the chopped onion and tomato paste, sautéing for about 2 minutes until the onion begins to soften and the tomato paste darkens slightly, enhancing its flavor. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
2. Simmer the Sauce to Perfection: Pour in the sieved tomatoes (passata) and diced tomatoes. Season generously with sugar, salt, pepper, and your Italian herbs. Give everything a good stir and nestle the bay leaf into the sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for at least 30 minutes. This slow simmer allows the flavors to meld beautifully. Remember to remove the bay leaf before using the sauce.
3. Prepare the Sausage Meat: While the sauce simmers, turn your attention to the sausage. Carefully remove the skin from the Italian sausage links, releasing the meat. In a bowl, break up the sausage meat and mix it thoroughly with a teaspoon of Italian herbs to enhance its flavor.
4. Cook the Sausage and Kale: Heat a teaspoon of olive oil in a large wok or skillet over medium-high heat. Add the seasoned sausage meat and brown it quickly, breaking it apart with a spoon as it cooks until no pink remains. Next, add the thinly sliced kale and the squeezed garlic. Stir-fry for 5-6 minutes, or until the kale has significantly wilted and softened. The wok’s large surface area makes this step a breeze!
5. Combine and Prepare for Layering: Turn off the heat under the wok. Stir approximately two-thirds of the rich tomato sauce into the cooked kale and sausage mixture. Then, fold in half of the mozzarella cheese, allowing it to begin melting into the warm sauce, adding extra creaminess to your filling.
6. Assemble the Lasagna Layers: Preheat your oven to 430°F (220°C) for a conventional oven or 400°F (200°C) for a convection oven. Spread one-third of the kale and sausage sauce mixture evenly across the bottom of a 13×9 inch casserole dish. Arrange a layer of lasagna sheets over the sauce, breaking them to fit as needed. Spoon another third of the sauce over the pasta sheets, followed by another layer of sheets. Finish with the remaining sauce.
7. The Cheesy Topping: Generously crumble the ricotta cheese over the top layer of sauce. Then, evenly distribute the remaining mozzarella cubes and the grated Parmesan cheese. Sprinkle with fresh thyme leaves for an aromatic finish.
8. Bake to Golden Perfection: Place the lasagna in the preheated oven and bake for 15 minutes, or until the cheese topping is beautifully golden brown and bubbly, and the lasagna is heated through. If using dried lasagna sheets that require pre-cooking, ensure they are cooked al dente before assembly.
9. Rest and Serve: Once out of the oven, let the lasagna rest for 5-10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart when portioned.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa