Recipes Ingredients Meat & Poultry Pork Recipes Lasagna with Sausage and Kale 3.5 (339) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 20 mins Servings: 8 This hearty pasta bake will satisfy even the hungriest crew. Ingredients 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 ½ cup finely grated Parmesan cheese Directions 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. Cook's Notes The lasagna can be assembled up to 1 day ahead and refrigerated, covered tightly with plastic wrap; the cooking time will be the same. Rate it Print