Low-Carb Sausage and Kale Mock Lasagna Casserole

Shared on Pinterest by Kalyn Denny, this delicious gluten-free casserole is so easy to prepare! Kalyn writes on her food blog, Kalyn’s Kitchen, and on it she features “Creative Recipes for Carb-Conscious Living”. Take some time to check it out.
Prep time: 30-35 minutes
Cook time: 40-45 minutes
Total time: 70-80 minutes
Servings: 6-8
1 package Turkey or Pork Italian sausage, hot
1 teaspoon Basil, dried
1 teaspoon Fennel, ground
2 medium-sized bunches Kale
3 cups Low-sugar Pasta sauce
1 teaspoon Salt
2 teaspoons Olive oil
2 cups Mozzarella cheese, grated
4 Tablespoons Parmesan cheese
1. Cook the turkey Italian sausage until it’s cooked through and nicely browned.
2. Add low-sugar pasta sauce, dried basil and ground fennel and simmer until the sauce is thick and water in the sauce has mostly evaporated.
3. While the sauce simmers, cut out ribs of the kale and cut it into ribbons about 1/2 inch thick. Cook kale for a few minutes in boiling, salted water (just until it wilts), let drain for a few minutes and then gently spin off any extra water in a salad spinner if you have one.
4. Preheat oven to 375 degrees. Spray a 9″ x 12″ casserole dish with non-stick spray and make layers with half the kale, half the thickened sauce, half the Parmesan, and half the Mozzarella. Then make another layer each of kale, sauce, Parmesan and Mozzarella.
5. Cover with foil and bake in preheated oven about 20 minutes, then remove foil and continue to bake until the casserole is bubbling and the top is nicely browned, about 20-25 minutes more.
6. Let the mock lasagna sit for a few minutes before you serve it; then dig in and wait for compliments! This freezes well, but you probably won’t have any left.

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