Classico Chicken Sausage And Kale Lasagna Recipes

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LASAGNA WITH SAUSAGE AND KALE



Lasagna with Sausage and Kale image

This hearty pasta bake will satisfy even the hungriest crew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 9

12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced (4 cups)
1 to 2 bunches kale (1 1/2 pounds), thick stems removed
4 garlic cloves, minced
Coarse salt and ground pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry or grape tomatoes, halved
3 cups part-skim ricotta cheese
1/2 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
  • Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
  • Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
  • Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 23 g, Fiber 2 g, Protein 25 g

CREAMY KALE AND CHICKEN SAUSAGE PASTA



Creamy Kale and Chicken Sausage Pasta image

This hearty sauce has an abundance of vegetables from onion, kale, mushrooms, and tomato and is served with radiatori pasta. Garnish with shredded Parmesan if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 14

1 pound radiatore pasta
1 bunch chopped kale
1 (10 ounce) package Smoked Gouda Chicken Sausage (such as Gilbert's®)
2 tablespoons olive oil
1 ½ cups portobello mushrooms, quartered
1 medium yellow onion, diced
2 cloves garlic, minced
1 pinch salt
1 pinch ground black pepper
¼ teaspoon red pepper flakes
1 (20 ounce) jar marinara sauce
¼ cup low-sodium chicken broth
½ cup heavy cream
¼ cup freshly grated Parmesan cheese, plus more for garnish.

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
  • Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
  • Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
  • Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
  • Divide radiatori amongst serving bowls, and top with tomato sauce.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 61 g, Cholesterol 46.3 mg, Fat 16.4 g, Fiber 5.4 g, Protein 17.8 g, SaturatedFat 6.1 g, Sodium 699.1 mg, Sugar 9.7 g

CLASSICO CHICKEN SAUSAGE AND KALE LASAGNA



CLASSICO Chicken Sausage and Kale Lasagna image

Spice up classic lasagna with CLASSICO Chicken Sausage and Kale Lasagna from My Food and Family! Two sauces-CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce and CLASSICO Traditional Sweet Basil Pasta Sauce-make the CLASSICO Chicken Sausage and Kale Lasagna a flavorful dish your whole family will love.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 eggs, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 pkg. (10 oz.) frozen chopped kale, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Shredded Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Traditional Sweet Basil Pasta Sauce
12 lasagna noodles, uncooked
1 jar (15 oz.) CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce

Steps:

  • Heat oven to 350°F.
  • Mix eggs, cottage cheese, kale, mozzarella and 2 Tbsp. Parmesan until blended.
  • Remove and discard casings from sausage if necessary; crumble sausage into large skillet. Cook on medium heat 8 to 10 min. or until done, stirring occasionally; drain.
  • Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the cottage cheese mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat layers. Cover with remaining noodles.
  • Spread Alfredo pasta sauce evenly over lasagna; sprinkle with remaining Parmesan. Cover.
  • Bake 55 min. to 1 hour or until heated through, uncovering for last 15 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 8 g, Protein 21 g

KALE LASAGNA WITH MEAT SAUCE



Kale Lasagna with Meat Sauce image

Even though it is a lot of work, this kale lasagna with meat sauce is one of my favorite things to make for a crowd of people. And it's really not that hard to do.

Provided by pdkcrafts.blogspot.ca

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 12

Number Of Ingredients 15

1 pound Italian pork sausage, casings removed
1 pound ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (14.5 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
½ cup vegetable broth
2 tablespoons Italian seasoning
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
2 cups chopped kale
1 egg
1 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Combine ricotta cheese, kale, and egg in a bowl.
  • Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
  • Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 41.4 g, Cholesterol 95.8 mg, Fat 24.2 g, Fiber 3.7 g, Protein 35.1 g, SaturatedFat 11.5 g, Sodium 1030.8 mg, Sugar 6 g

SAUSAGE AND KALE MOCK LASAGNA CASSEROLE



Sausage and Kale Mock Lasagna Casserole image

Make and share this Sausage and Kale Mock Lasagna Casserole recipe from Food.com.

Provided by jessicamwoods

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

2 bunches kale
1 teaspoon salt (for water to cook kale)
2 teaspoons olive oil
1 (19 1/2 ounce) package hot Italian turkey sausage
3 cups low-sugar pasta sauce (I used Classico Tomato and Basil sauce from a jar because I didn't have any homemade sauce)
1 teaspoon dried basil
1 teaspoon ground fennel
4 tablespoons finely grated parmesan cheese
2 cups grated reduced-fat mozzarella cheese
4 zucchini

Steps:

  • Instructions:.
  • Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
  • Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
  • While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
  • In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
  • Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
  • I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.

DUTCH OVEN ITALIAN SAUSAGE KALE LASAGNA



Dutch Oven Italian Sausage Kale Lasagna image

If you love pasta, no-fuss recipes with easy cleanup, and dishes full of bold flavors, look no further because this Dutch Oven Italian Sausage Kale Lasagna is exactly the recipe you've been searching for your whole life!

Provided by SoFabFood

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/2 medium onion, diced
1 lb ground turkey Italian sausage
2 cups chopped kale
3 garlic cloves, minced
1 1/2 tablespoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1 (24 ounce) jar marinara sauce
1 (16 ounce) container cottage cheese
2 large eggs
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
9 whole grain no-boil lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
2 tablespoons chopped flat-leaf Italian parsley

Steps:

  • Preheat oven to 375ºF.
  • On the stovetop, heat olive oil in a Dutch oven to medium-high heat. Add onion and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and sauté until sausage is browned and kale is wilted, about 5-6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Remove from heat.
  • In a medium mixing bowl, whisk together marinara sauce, cottage cheese, eggs, salt, pepper, and the sausage/kale mixture.
  • In the same Dutch oven, spoon some of the sausage mixture into the bottom. Place 3 noodles on top, breaking them up to fit the pot, if necessary. Top with 1/3 of the sausage mixture then top with 1/3 of the mozzarella and Parmesan cheese. Repeat with remaining ingredients, finishing with a layer of cheese.
  • Bake in the oven for 35 minutes with the lid on. Remove the lid and bake for an additional 12 minutes. Turn the oven on a low broil and broil for 3-4 minutes, until cheese is bubbly and browned. Remove from the oven and allow to cool about 10 minutes.
  • Slice and serve with chopped parsley.

Nutrition Facts : Calories 1047.9, Fat 67.2, SaturatedFat 27.4, Cholesterol 248.5, Sodium 3973.8, Carbohydrate 43.9, Fiber 6.4, Sugar 22.9, Protein 65.5

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From itsthewinecooking.com


CREAMY BéCHAMEL CHICKEN AND KALE LASAGNA | OREGONIAN RECIPES
2015-10-07 Soak the lasagna sheets in a big pan of warm water for 5 minutes. Spoon about 3/4 cup of the béchamel sauce into the bottom of the pan. Drain the lasagna sheets and lay 3 of them on top of the sauce. Spread half of the kale and chicken over the noodles and sprinkle with a third of the cheeses. Repeat with another layer of sauce, noodles, kale ...
From recipes.oregonlive.com


CREAMY TAHINI KALE SALAD WITH CHICKEN SAUSAGE & CRUNCHY …
2022-01-31 Let cook, shaking the pan every 2 minutes or so, until chickpeas are crispy on the outside and tender on the inside – about 10 minutes total. Remove from heat. Whisk together all ingredients for the creamy tahini dressing, adjusting the seasoning as needed. If too bitter, add a little more honey and/or yogurt.
From thesavvyspoon.com


OLIVE GARDEN’S LASAGNA CLASSICO RECIPE - RECIPES.NET
2021-08-31 In a large bowl, combine the ricotta cheese, egg, and remaining 1 tablespoon of oregano. Season it with salt and pepper. Spread a spoonful of the cheese mixture at the bottom of a greased baking dish. Then, layer the noodles, cheese mix, meat, and tomato sauce. Top the final noodles with sauce and extra mozzarella.
From recipes.net


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