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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna
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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 12
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 tbsp olive oil more if needed
  • 2 onion sliced thickly, sweet yellow
  • 1 pound chicken basil sausage without casing or whatever chicken sausage you'd prefer
  • 1 tsp fennel seeds ground with mortar & pestle
  • 1 pinch red pepper flakes
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • 1 kale chopped, bunch, fresh
  • 5 cloves garlic minced
  • 1 ricotta cheese 15-ounce container
  • 1 egg
  • 2 tbsp basil chopped, fresh
  • ½ cup Asiago cheese
  • nutmeg dash
  • 12 lasagna noodles no-cook
  • 2 cups mozzarella cheese shredded (divided)
  • 4 cups marinara sauce homemade or store-bought), more if desired
  • basil to taste, dried

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30 minutes, or until tender and golden brown.
  2. Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove it from heat; set it aside.
  3. Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat. Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.
  4. In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.
  5. Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture. Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.
  6. Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.