Super Kale and Sausage Lasagna

The recipe Super Kale and Sausage Lasagna could satisfy your Mediterranean craving in around 1 hour and 30 minutes. For $2.4 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 33g of protein, 33g of fat, and a total of 848 calories. If you have butter, pasta sauce, feta cheese, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Only a few people really liked this main course. Taking all factors into account, this r

Instructions

1. 1

   Preheat oven to 350 degrees.Prepare the kale: first remove the thick center stem, rinse leaves and coarsely chop.

2. 2

   Heat canola oil in skillet over med-high heat, add garlic and cook for 30 seconds, stir in one cup water.

3. 3

   Add kale, teaspoon salt and few grinds of pepper, cover and cook 10-15 minutes, stirring occasionally, until softened.

4. 4

   Transfer to a strainer to drain.Meanwhile, remove the casing from the Italian sausage links and break into small pieces. Using the same pan, brown the crumbled sausage over med-high heat.

5. 5

   Combine the feta and oregano in a bowl, use a fork to break up the bigger pieces of feta.For the Bechamel sauce: In a saucepan, melt 2 tablespoons butter over med-high heat. Be careful not to scorch the butter.

6. 6

   Sprinkle flour into the butter and whisk until a golden brown roux is formed.

7. 7

   Add milk slowly, constantly whisking. Cook 5 minutes or so until thickened. Stir in nutmeg.

8. 8

   Remove sauce from heat.Grease baking dish.

9. 9

   Spread bottom of dish with pasta sauce.

10. 10

    Place a layer of overlapping lasagna on top of the sauce.

11. 11

    Spread half of the kale mixture on top of the lasagna, sprinkle with half of the Italian sausage and half of the feta cheese, spoon bechamel sauce on top, dot with more pasta sauce. Repeat with a second layer of lasagna, kale, feta, sausage, and bechamel.

12. 12

    Sprinkle with parmesan cheese.Cover with aluminum foil sprayed with oil so the cheese doesn’t stick.

13. 13

    Bake for 50 minutes. Uncover and bake 10 minutes more until cheese is browned.

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