Hearty Chicken Sausage and Kale Lasagna with Ricotta and Mozzarella

This lasagna is pure comfort food, packed with savory chicken sausage, tender kale and a rich tomato ragù. Each bite brings together creamy ricotta, gooey mozzarella and perfectly cooked fresh pasta sheets. It’s a satisfying, from-scratch meal that feels special but comes together easily.

Baked until golden and bubbling, this dish is perfect for a cozy weeknight dinner or a weekend gathering. The combination of spicy sausage, earthy greens and creamy cheese is a classic that never disappoints. Serve it with a sprinkle of chili flakes for an extra kick.

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Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Fresh Lasagna NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position (and middle for 8 servings). Wash and dry produce. Halve, peel and dice onion into ¼-inch pieces. Remove large stems from kale and chop leaves into bite-size pieces. Cut lasagna noodles in half widthwise, then halve again lengthwise to make squares (20 total for 4 servings; 40 for 8). Cover with damp paper towels to prevent drying.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add Italian chicken sausage mix and diced onion; season with salt and pepper. Cook, breaking up meat, until cooked through, 4-6 minutes. For extra heat, add a pinch of chili flakes.
3. Stir in kale, crushed tomatoes, garlic powder, stock concentrates and ¼ cup water (½ cup for 8 servings). Bring to a boil, then reduce to a simmer. Cook until liquid mostly reduces, 3-6 minutes.
4. Fill a medium bowl with warm water. Spread ¼ of the ragù evenly in an 8×8-inch baking dish (use two dishes for 8 servings). Dip 4 lasagna squares in water, then place over ragù in a single layer (overlap slightly if needed; it’s okay if squares go up sides).
5. Top with another ¼ of ragù, spreading evenly. Dollop ⅓ of ricotta over ragù (about 9 dollops for 4 servings; 18 for 8). Sprinkle with ⅓ of mozzarella. Repeat layers until all ingredients are used (3 pasta and 3 cheese layers). You may have leftover noodles.
6. Spray a large piece of foil with cooking spray. Cover dish tightly with foil, coated side down. Bake on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping halfway). Carefully remove foil (steam will escape) and bake until cheese is golden and noodles are tender, 8-10 minutes more. Let rest at least 5 minutes.
7. Cut into 4 pieces (8 for 8 servings). Serve family style or on plates with chili flakes on the side.

Recipe Tips

FAQ

Can I use dried lasagna noodles instead of fresh?

Yes, but you’ll need to cook them according to package directions first. Fresh noodles save time and have a tender texture.

Can I substitute the chicken sausage with another protein?

Absolutely! Ground turkey, beef or pork work well. Adjust cooking time as needed.

How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.