Ingredients
1/2 lb. sweet Italian sausage
1 carrot, peeled and diced
1 celery stalk, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 18-oz. jar good-quality marinara sauce
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
5 oz. chopped kale
1 8-oz. container ricotta
1/2 c. freshly grated Parmesan
1 large egg, lightly beaten
pinch of nutmeg
9 no-boil lasagna noodles
1 12-oz. ball fresh mozzarella, thinly sliced
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 375°.Step 2In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.Step 3Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.Step 4In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.Step 5Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture. Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.Step 6Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.
