Spicy Sausage and Kale Skillet Lasagna
User Reviews
5
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Spicy Sausage and Kale Skillet Lasagna
Description
This lasagna recipe starts by cutting whole wheat lasagna noodles into thirds and parboiling them to reduce final baking time. Italian hot sausage is browned with herbs and spices, then combined with minced garlic and chopped kale, which wilts down to add a slightly bitter, leafy green component.
Marinara sauce is stirred into the sausage and kale mixture, and some shredded mozzarella or provolone is folded in to help bind the layers. The pre-cooked broken noodles mix into this sauce base, creating a skillet dish resembling deconstructed lasagna.
The dish is cooked initially on the stovetop and then baked to meld flavors and melt the cheeses. Before serving, fresh herbs like basil or oregano and freshly grated Parmesan cheese are sprinkled on top to add brightness and umami.
Ingredients
- 8 ounces whole wheat lasagna noodles broken into thirds
- 1 teaspoon olive oil
- 1 pound Italian sausage removed from the casing, hot
- 1/4 teaspoon basil dried
- 1/4 teaspoon oregano dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 kale stems removed and leaves chopped, medium-sized head, curly green
- 3 garlic minced, cloves
- 24 ounces marinara sauce your favorite
- 4 to 6 ounces mozzarella cheese freshly grated or provolone cheese
- 1 cup ricotta cheese
- 3 tablespoons fresh herbs like basil or oregano, for topping
- 3 tablespoons Parmesan Cheese for topping, freshly grated
Instructions
- Preheat the oven to 425 degrees F. Prepare water for pasta and bring it to a boil. Once it's boiling, you want to cook the noodles just for about 5 to 6 minutes, then drain them.
- While waiting for the pasta to boil, heat a large oven-safe skillet over medium heat and add the olive oil. Add the sausage with the basil, oregano, salt and pepperand use a wooden spoon to crumble it up and break it apart. Cook until the sausage has browned. Add in the kale and the garlic, gently tossing. Cook until the kale has wilted, stirring often, about 5 to 6 minutes.
- At this point your water should be boiling, so make sure to toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain and set aside for a few minutes.
- Add the marinara into the sausage and kale and stir well. Turn off the heat. Stir in about 1/3 cup of the grated mozza/provolone cheese. Add in the broken noodles, using a spatula or spoon to fold the sauce mixture over the noodles. One the noodles are evenly distributed and mostly under the sauce, sprinkle on the remaining cheese and add the ricotta on top in scoops.
- Bake for 15 to 20 minutes, until the cheese is golden and bubbly. Remove and sprinkle with the extra herbs and parmesan cheese.
User Reviews
Overall Rating
5
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