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.
