Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

We had friends over for dinner and I wanted to make a hearty and healthy dish. I decided to make a lasagna using some ground chicken and basil sausage (that I get from my local grocery meat department), fresh kale sautéed with tons of garlic, and slightly caramelized onion. It was fairly simple to make and was a big hit with the adults (although my husband admitted he didn’t care for the kale). One of the kids had seconds but the rest thought it was just okay. My girlfriend, her husband,  and I all thought it was excellent and really loved the flavor and texture the kale added to this lasagna. I loved the fact that this lasagna was filling and tasty but also fairly healthy too.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30  minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half  of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture.

Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.

 

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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Ingredients:

1 tbsp olive oil, more if needed
2 sweet yellow onions, sliced thickly
1 pound of chicken basil sausage (without casing) or whatever chicken sausage you'd prefer
1 tsp fennel seeds, ground with mortar & pestle
1 pinch of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 bunch of fresh kale, chopped
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
1 egg
2 tbsp fresh basil, chopped
1/2 cup of Asiago cheese
Dash of nutmeg
12 no cook lasagna noodles
2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce, (homemade or store bought), more if desired
Dried basil, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30 minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture. Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

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18 Responses to “Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna”

  1. 1

    gloria — May 12, 2013 @ 7:39 pm

    I love this sounds healthy and delicious!

    [Reply]

  2. 2

    Nancy P.@thebittersideofsweet — May 12, 2013 @ 7:59 pm

    The basil sausage included in this sounds amazing!

    [Reply]

  3. 3

    Pamela @ Brooklyn Farm Girl — May 12, 2013 @ 10:09 pm

    I LOVE lasagna. Soon we will be picking our first harvest of kale, so maybe this is a great first recipe to use?! Basil sausage sounds so good too…

    [Reply]

  4. 4

    Peachy @ The Peach Kitchen — May 12, 2013 @ 11:32 pm

    I love Lasagna and healthy lasagna just makes me want to make it more!

    [Reply]

  5. 5

    Inês Oliveira — May 13, 2013 @ 1:08 am

    Looks delicious!! I like the idea of caramelized onion in it ;)
    Have a nice week

    [Reply]

  6. 6

    Jenn — May 13, 2013 @ 5:33 am

    Comforting, delicious, and packed with flavor? This is lasagna at it’s finest!!!

    [Reply]

  7. 7

    Larry — May 13, 2013 @ 9:14 am

    Looks delicious and healthy Pam. Bev and I can both eat plain kale but prefer to hide it in other dishes like this, soup, etc.

    [Reply]

  8. 8

    Chung-Ah | Damn Delicious — May 13, 2013 @ 11:41 am

    This is my kind of comfort food! Love the garlicky kale too!

    [Reply]

  9. 9

    grace — May 13, 2013 @ 11:54 am

    the delicious aspects of this just keep coming! supreme lasagna, pam!

    [Reply]

  10. 10

    Anne ~ Uni Homemaker — May 13, 2013 @ 12:08 pm

    Whoa!!! That looks amazing Pam. A BIG piece sounds sooooooo good right now for lunch. :) Hope you had a lovely Mother’s Day!

    [Reply]

  11. 11

    Georgia @ The Comfort of Cooking — May 13, 2013 @ 1:10 pm

    Love this tasty twist on one of my all-time favorite comfort foods! Great recipe, Pam!

    [Reply]

  12. 12

    Joanne — May 13, 2013 @ 1:40 pm

    I love making lasagna when I have company over! Kale and caramelized onions sound like the perfect mix-ins.

    [Reply]

  13. 13

    Sues — May 13, 2013 @ 6:24 pm

    Yum! Sausage in lasagna is the best ever! Kale doesn’t hurt either :) This looks SO good!

    [Reply]

  14. 14

    Coffee and Crumpets — May 13, 2013 @ 6:37 pm

    This lasagne looks great! We love kale in our house. I, too, sometimes don’t like the texture of the kale, so now when I want to add it to something, I bake it first into chips and then crumble it over my dish. It works beautifully this way.
    Lovely recipe, thanks!

    Nazneen

    [Reply]

  15. 15

    Words Of Deliciousness — May 13, 2013 @ 8:35 pm

    Your lasagna sounds like it was full of flavor. I never thought of using kale in lasagna, sounds yummy and healthy.

    [Reply]

  16. 16

    Angie@Angie's Recipes — May 13, 2013 @ 9:33 pm

    I am HUNGRY, Pam. This is one ultimate comfort food. Gosh..I wish I could have one large piece now!

    [Reply]

  17. 17

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