Sausage and Kale Lasagna Casserole
A no-noodle lasagna built on layers of gently wilted kale, Italian sausage tomato sauce, and melted mozzarella and Parmesan. The sausage brings savory, fennel-spiced depth while tender kale provides earthiness and structure. Serve warm for casual weeknight dinners or crowd-friendly potlucks. This version skips pasta sheets for a lighter, vegetable-forward take that still delivers rich, cheesy comfort.
Ingredients
- 2 medium bunches kale, stems trimmed, cut into ribbons
- 1 tsp salt, for boiling water
- 2 tsp olive oil, plus more for spraying
- 19 ½ oz hot Italian sausage, turkey or pork, casings removedmild Italian sausage1:1dietary
reduces heat level
- 3 cups pasta sauce, store-bought or homemadecrushed tomatoes with tomato paste3 cups tomatoes plus 2-3 T pastesubstitution
homemade control, less sugar typically
- 1 tsp dried basil
- 1 tsp ground fennel
- 4 T Parmesan cheese, finely grated
- 2 cups mozzarella cheese, grated
Instructions
- 1
Preheat oven to 375°F. Spray a 9 by 12 inch casserole dish with oil or non-stick spray.
- 2
Heat oil in a large heavy frying pan over medium-high heat. Remove sausage from casings and cook, breaking apart, until browned and cooked through.
- 3
Add pasta sauce, basil, and fennel. Stir and simmer 20-25 minutes until thickened and liquid reduces.
- 4
Meanwhile, salt a large pot of water and bring to a boil.
- 5
Trim kale stems and cut leaves into 1/2 inch ribbons.
- 6
Add kale to boiling water, lower heat to gentle boil, and cook 4-6 minutes until barely wilting. Check after a few minutes to avoid overcooking.
- 7
Drain kale in a colander. Use a salad spinner to remove excess moisture.
- 8
Layer half the kale in the casserole dish, followed by half the sauce, 2 tablespoons Parmesan, and 1 cup mozzarella.
- 9
Repeat with remaining kale, sauce, Parmesan, and mozzarella.
- 10
Cover with foil and bake 20 minutes. Remove foil and bake 20-25 minutes until bubbling and cheese browns.
- 11
Let sit 5 minutes before serving hot.
Tips
Kale releases moisture as it cooks; use a salad spinner or squeeze gently in a clean towel to prevent a watery casserole.
Fennel adds subtle licorice notes that complement sausage; omit or reduce if you prefer a traditional basil-only sauce.
Good to Know
Cover and refrigerate up to 4 days. Freeze in airtight container up to 3 months.
Assemble completely, cover, and refrigerate overnight. Bake from cold, adding 10-15 minutes to baking time.
Spoon directly from the casserole dish. Pairs with garlic bread, a simple green salad, or roasted vegetables.
Common Mistakes
Overcook kale before layering to avoid mushy, waterlogged casserole; check after 4 minutes.
Skip spinning or squeezing kale dry to prevent excess liquid that makes layers soggy.
Use full-fat cheeses; low-fat mozzarella won't brown evenly or develop desired texture.
Substitutions
reduces heat level
homemade control, less sugar typically
FAQ
Can I make this ahead?
Yes. Assemble fully, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to the total baking time. Freezing also works; thaw overnight in the fridge before reheating.
What if my kale is very tough?
Extend boiling time to 6-8 minutes, checking frequently so it doesn't turn to mush. Some kale varieties (like Lacinato) are naturally more tender than others; younger bunches cook faster.
Can I freeze this after baking?
Yes. Cool completely, wrap tightly in foil and a freezer bag, and freeze up to 3 months. Reheat covered in a 160C oven for 25-30 minutes, or microwave individual portions in 2-3 minute intervals.