Low-Carb Sausage and Kale Mock Lasagna is so delicious, you won’t even miss the noodles, and this mock lasagna is also Keto, low-glycemic, and gluten-free! Use Casserole Recipes to find more recipes like this one.
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Low-Carb Sausage and Kale Mock Lasagna Casserole.
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For today’s Friday Favorite featured recipe I’m reminding you about this Low-Carb Sausage and Kale Mock Lasagna Casserole that’s been such a favorite on my site. I love creating low-carb or carb-conscious recipe ideas that go beyond the usual grilled-meat-and-salad meals that many people rely on when they’re watching their weight. I had comfort food in mind when I came up with the idea for Ham and Cauliflower Casserole au Gratin, and this mock lasagna is another comforting casserole that’s so loaded with flavor that you won’t even miss the lasagna noodles.
When I first made this I ate it for lunch and dinner two days in a row, and if I hadn’t put some in the freezer, I might have had it the next day as well! If you’re not a fan of kale yet, other sturdy greens like chard or collards would probably work, but I don’t think softer greens like spinach would hold up that well in this.
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“name”: “Low-Carb Sausage and Kale Mock Lasagna Casserole (Video)”,
“name”: “Kalyn's Kitchen”
“description”:”This Low-Carb Sausage and Kale Mock Lasagna is so delicious, you won’t even miss the noodles!”,
“2 medium-sized bunches of kale”,
“1 tsp. salt (for water to cook kale)”,
“2 tsp. olive oil”,
“1 pkg (19.5 oz) hot turkey or pork Italian Sausage”,
“3 cups low-sugar pasta sauce (see notes)”,
“1 tsp. dried basil”,
“1 tsp. ground fennel”,
“2 T + 2 T finely grated Parmesan cheese”,
“1 C + 1 C grated mozzarella cheese”
“Preheat oven to 375F/190C. Spray a 9″ x 12″ lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.Heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and cook over medium-high heat 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.While sauce simmers, 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 4-6 minutes or just until it barely starts to wilt. (Some kale is much coarser than others, start to check after a few minutes so it doesn’t get overdone.)Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (After it drained, I used a salad spinner (affiliate link) to gently spin the water from the cooked kale.)In the casserole dish, layer 1/2 the drained kale, 1/2 the sauce, 2 T grated Parmesan, and 1 cup mozzarella.Repeat with another layer of kale, sauce, Parmesan, and Mozzarella.Cover the dish with foil and bake for about 20 minutes, then remove the foil and bake another 20-25 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.This freezes well and can be easily reheated in the microwave.”
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