12 Italpasta lasagne noodles
2 tbsp (30 mL) butter
2 onions, thinly sliced
2 tsp (10 mL) chopped fresh thyme
4 Italian sausages, casings removed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
4 cups (1 L) tomato sauce
2 cups (500 mL) stemmed shredded kale
1 cup (250 mL) crumbled goat cheese
2 cups (500 mL) shredded mozzarella cheese
- Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) glass baking dish; set aside. Cook pasta according to package directions, reserving 1/2 cup (125 mL) cooking liquid.
- In large saucepan, melt butter over medium-low heat; cook onions and thyme for 20 to 25 minutes or until onions are deep golden brown. Crumble sausages; add to pan along with salt and pepper. Cook for 5 or 6 minutes or until sausage is golden brown; drain fat.
Add tomato sauce and reserved cooking liquid; bring to simmer. Stir in kale.
- Spread 1/2 cup (125 mL) of the sauce over bottom of prepared dish. Layer 3 lasagna noodles and one quarter each of the remaining sauce, goat cheese and mozzarella over top. Repeat layering three more times, ending with mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake for 10 minutes or until cheese is golden brown. Let stand for 10 minutes before serving.
Per 1/12 lasagna
Calories 300; Fat 15g; Cholesterol 30mg; Sodium 970mg; Carbohydrate 27g; Fibre 3g; Sugars 5g; Protein 15g