Italian Chicken Sausage & Kale Lasagna
with Ricotta, Mozzarella & Fresh Tomato Ragù
- Milk
- Eggs
- Wheat
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.
Ingredients
9 ounce
Italian Chicken Sausage Mix
1 unit
Onion
1 unit
Crushed Tomatoes
4 ounce
Kale
2 unit
Chicken Stock Concentrate
12 ounce
Ricotta Cheese
(Contains: Milk)
1.5 cup
Mozzarella Cheese
(Contains: Milk)
10 ounce
Fresh Lasagna Noodles
(Contains: Eggs, Wheat)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 unit
Cooking Spray
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
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Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce.
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Halve, peel, and dice onion into ¼-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces if necessary.
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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).
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Heat a drizzle of oil in a large pan over medium-high heat. Add Italian Chicken Sausage Mix 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 is a great place to add a pinch of chili flakes!
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Add kale, crushed tomatoes, garlic powder, stock concentrates, and ¼ cup water (½ cup for 8 servings); bring to a boil then reduce to simmer. Cook, stirring occasionally, until liquid has mostly reduced, 3-6 minutes.
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Fill a medium bowl with warm water. Spread ¼ of the ragù in an even layer on the bottom of an 8-by-8-inch baking dish. (For 8 servings, use two 8-by-8-inch baking dishes.)
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Working one at a time, dip four lasagna squares into bowl with water, then place over of ragù 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!
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Top lasagna squares with another ¼ of the ragù and spread out in an even layer. Dollop ⅓ of the ricotta over ragù (we made 9 dollops; 18 for 8 servings). Top evenly with ⅓ of the mozzarella.
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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.
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Coat a large piece of aluminum foil with nonstick cooking spray; tightly cover baking dish with foil, coated side down.
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Bake lasagna on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping rack positions halfway through).
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Carefully uncover (steam may release!) and bake until cheese is golden brown and noodles are cooked through, 8-10 minutes more.
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Remove from oven; let rest for at least 5 minutes.
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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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it delicious, while others suggested adding more spices like basil for extra depth.
- Ease of prep: Customers reported this lasagna was easy to make, perfect for a satisfying meal with leftovers.
- Suggestions: Consider reducing the ricotta if you prefer a less creamy texture, and experiment with additional herbs for more flavor.
