Not everyone knows that kale is a super food. I’ve known it for years, but its taken me awhile to come around to its hearty, earthiness and look beyond my undying love for spinach long enough to make room for this nutrient rich leafy green. From WHFoods: kale has cholesterol lowering benefits, contains anti-cancer nutrients (glucosinolates) that can lower your risk for five different types of cancer (bladder, breast, colon, ovary and prostate), and provides comprehensive support for the body’s detoxification system.
So I figured that after the glorious excesses of holiday celebrations and resolving to eat healthier, drink less, and exercise more in 2011, that this recipe might be worth bookmarking 🙂 If none of this pertains to you, then never mind, you’re already the picture of health!
For now, I just had a craving for lasagna and a desire to make it a little healthier with the addition of kale and substituting feta cheese, which is lower in fat than traditional ricotta and mozzarella.
Kale and Sausage Lasagna
(Serves 6)
2 tablespoons canola oil
2 cloves garlic, minced
1 bunch kale, chopped
1 cup water
sea salt and pepper
1 pkg. oven ready lasagna
2-4 Italian sausage links* (depending on how much meat you like – I used 2)
1 jar prepared pasta sauce
6 oz. crumbled Feta cheese
1 teaspoon dried oregano
½ cup Parmesan cheese, grated
Bechamel sauce:
2 tablespoons butter
1½ tablespoon Wondra flour
1½ cup milk
¼ teaspoon ground nutmeg
Preheat oven to 350 degrees.
1. Prepare the kale: first remove the thick center stem, rinse leaves and coarsely chop. Heat canola oil in skillet over med-high heat, add garlic and cook for 30 seconds, stir in one cup water. Add kale, ½ teaspoon salt and few grinds of pepper, cover and cook 10-15 minutes, stirring occasionally, until softened. Transfer to a strainer to drain.
2. 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. Combine the feta and oregano in a bowl, use a fork to break up the bigger pieces of feta.
3. For the Bechamel sauce: In a saucepan, melt 2 tablespoons butter over med-high heat. Be careful not to scorch the butter. Sprinkle flour into the butter and whisk until a golden brown roux is formed. Add milk slowly, constantly whisking. Cook 5 minutes or so until thickened. Stir in nutmeg. Remove sauce from heat.
4. Grease baking dish. Spread bottom of dish with pasta sauce. Place a layer of overlapping lasagna on top of the sauce. 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. Sprinkle with parmesan cheese.
5. Cover with aluminum foil sprayed with oil so the cheese doesn’t stick. Bake for 50 minutes. Uncover and bake 10 minutes more until cheese is browned.
* Eliminate the sausage for a vegetarian version. I used Lou’s Famous Sun Dried Tomato chicken sausage from Whole Foods and Classico Caramelized Onion and Roasted Garlic pasta sauce. Culinary Circle is an organic line of pastas from Italy that includes the oven-ready lasagna used here.
Serve with extra sauce on the side and a fresh mixed green salad. Enjoy 🙂
Oh this looks tasty. I’ve never thought to use kale in my lasagna…I would totally have gone with spinach without thinking of anything else.
Can I make a resolution to eat less and excercise more with you?! I have a lot of chard growing out back; wonder if I can sub kale for chard? BTW – you need to come over and pick some edibles (after it stops raining). Way too much at our house right now!
[K]
I haven’t really had much kale before – isn’t it really thick? I think I’d need to have it cooked well done (like in a delicious lasagna) to enjoy it! I have heard though, how healthy it is for me and know that I need to include more of it in my life.
Great spin on lasagna! I enjoy kale but never seem to make it myself. I love how you’ve infused healthy ingredients into a true comfort food 🙂 Mmmmmm
lasagna on a healthier twist? i’ve never had kale before. does it taste like spinach? now im intrigued!
I love that you’ve used a Bechamel sauce. I love the flavor and creaminess it gives lasagna. I’m a BIG kale fan, so this is right up my alley. Have a terrific holiday!
Well, I never tried lasagna with kale..I did use spinach. This look so good. Nicely done!
This looks super duper yummy! I LOVE kale! Wrote a post on creamed mushrooms and kale. But mmm, how I do like a non-traditional lasagna! Thanks so much for sharing!
I have never even thought about using kale in a lasagna…what a genius idea! Thanks so much for the eye opener!
Kale definitely takes some getting used to but it is so flavorful and can be used in many ways. This is a new one for me and a recipe that I will definitely be bookmarking.
Jason
I love this kale lasagna!! And the pictures are so perfect that I wish I could just reach out to get a large slice of this super looking and delicious treat!
I am totally on the ‘getting healthy in 2011’ bandwagon! Until, of course, 2011 shows up. Then I’ll likely forget about the whole ‘self-improvement’ thing. But it doesn’t look like need any reason to make this except for the fact that it looks incredible! Health kick or not, I’d dig into this pretty happily.
We all need a little more kale in our lives, don’t we? This is the perfect way to get it in! Such a hearty meal–no one would even notice its healthy benefits!
That is one scrumptious combo! The kind of lasagna that is addictive.
Happy holidays!
Cheers,
Rosa
I am on that bandwagon to change some habits next year! I have learned to like kale better over the past few years. I am sure this would be a great way to include it in your diet. Happy holidays to you!
What a fantastic lasagne. Kale and sausage go so well together, I have a soup that pairs them as well. But in a lasagne is a great idea!
this looks so lovely!! i cant wait to try this recipe out. thank you for sharing and happy holidays!
What a great combination…I so love lasagna, but I have never thought of kale.
Very nice substitute and looks amazing 🙂
It was awesome..just made it!
You made my day, Chistina! I’m so glad you liked it – thanks for letting me know 🙂