Cheesy Chicken Sausage & Ricotta Lasagna
with Kale & Mozzarella
- Eggs
- Wheat
- Milk
Dig into layers of comfort with this hearty lasagna! Tender sheets of fresh pasta are stacked with savory chicken sausage, creamy ricotta, and melty mozzarella, all folded with earthy kale. Baked to golden perfection, it’s a cheesy, bubbling dish that brings big Italian flavor to your table. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
1 unit
Onion
4 ounce
Kale
1 teaspoon
Chili Flakes
1 unit
Crushed Tomatoes
1 teaspoon
Garlic Powder
10 ounce
Fresh Lasagna Noodles
(Contains: Eggs, Wheat)
12 ounce
Ricotta Cheese
(Contains: Milk)
9 ounce
Italian Chicken Sausage Mix
2 unit
Chicken Stock Concentrate
1.5 cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nonstick Cooking Spray
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and dice onion into 1⁄4-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. • Halve lasagna noodles widthwise, then halve again lengthwise (you’ll have 20 squares total; 40 squares for 8). Cover with damp paper towels (this will help prevent the noodles from drying out).
• Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and onion; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. TIP: If you enjoy spicy food, this
• Add kale, crushed tomatoes, garlic powder, stock concentrates, and 1⁄4 cup water(1⁄2 cup for 8 servings); bring to a boil, then reduce to simmer. Cook, stirring occasionally, until liquid has mostly reduced, 3-6 minutes.
• Fill a medium bowl with warm water. • Spread one-quarter of the sauce in an even layer on the bottom of an 8-by-8-inch baking dish. (For 8 servings, divide sauce evenly between two 8-by-8-inch baking dishes.) • Working one at a time, dip lasagna squares into bowl with water, then place over sauce in a single layer. TIP: Avoid overlapping too much to ensure even cooking. It’s OK if some of the squares go up the sides of the dish!
• Top lasagna squares with another one-quarter of the sauce and spread out in an even layer. Dollop one-third of the ricotta over sauce (we made 9 dollops; 18 for 8 servings). Top evenly with one-third of the mozzarella. • Repeat until all ingredients are used (three pasta and three cheese layers in total). TIP: You may have some lasagna squares left over; save for another use.
• Coat a large piece of aluminum foil with nonstick cooking spray; tightly cover baking dish with foil, coated side down. • Bake lasagna on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping rack positions halfway through). • Carefully uncover (steam may release!) and bake until cheese is golden brown and noodles are cooked through, 8-10 minutes more. • Remove from oven; let rest for at least 5 minutes.
• Cut lasagna into four pieces (eight pieces for 8 servings) and serve family style or divide between plates and serve with chili flakes on the side.
Ground Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, unique taste; some found it needed more seasoning or sauce for optimal flavor.
- Ease of prep: Simple to make with clear instructions, though a few found the layering directions confusing.
- Suggestions: Consider adding extra sauce for moisture; chop kale finely or substitute with spinach for better texture.
- Leftovers: Reheats well and makes great leftovers; some even froze individual portions for later 🍲.
- Kale: While some enjoyed the kale, others found it overwhelming; try reducing the amount or removing stems completely.
- Cheese: A few suggested using more mozzarella or mixing spices into the ricotta for enhanced flavor.
Reviews from our home cooks
I love this recipe! In general, I like using cooked kale in dishes because it's a hearty green and retains a nice chewy texture after cooking. I made this recipe during the weekend, divided it into single servings, and put it in the freezer. During the workweek, I reheated it for dinner and it was delicious! Thanks Hello Fresh!
Best lasagna I have ever eaten, much less made. The flavor, textures and structural integrity were all amazing. I would recommend adding some marinara when plating. The bit of sweetness and acidity really help because this puppy is rich.
Never heard of putting kale in lasagna, but it was delicious. Plus, it was enough for our dinner and our lunch the next day, very good value.
Loved it!! The flavors and I never thought of putting vegetables (Kale) in a lasagna. I would order again and save as a favorite. Easy directions and make.
Waaaaaay too much kale - even 2 days later the kale has not softened enough to blend in a way that is not noticeable. I cooked it down as much as possible but my recommendation is only 1 bag and use baby kale or baby spinach. I probably would choose ground turkey over chicken sausage too but I feel that way about all recipes.
This was very tasty and enough for leftovers, would recommend 2 packs of meat or a larger portion, half the kale as it was a lot compared to meat. I'll get this one again
Was very good. I also added spinach I had in frig along with the kale. We like our greens -😉. Made a lot too. So we have leftovers for another meal and a couple pieces to put in freezer as well.
I loved the flavor and overall texture. But the kale included was pre-chopped without removing the ribs - so the texture was ruined by bites of 'stick.' As a result, my husband hated it.
Would have been better if I removed all stems and not followed that instruction for preparation. I'd reword it pull off all leaves and toss all the stems. My pans were 9" so I ran out of sauce on the third layer.
This was amazing and felt like I was eating so many more calories than I was. I was able to get about 4 meals out of it.
