Lasagne with Italian Sausage and Kale
Lasagne with Italian sausage and kale is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g kale
- Salt
- 200 g salsiccia
- 1 tbsp Olive Oil
- 1 tsp fennel seeds
- 175 g diced tomatoes (canned)
- Pepper (freshly ground)
- 4 tbsp butter
- 3 tbsp Flour
- 600 ml Milk
- Nutmeg (freshly grated)
- 80 g freshly grated Parmesan
- 200 g mozzarella
- 400 g lasagna sheets
Instructions
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1.
Wash the kale thoroughly and cut off the stems. Blanch in plenty of boiling salted water for 2-3 minutes, drain, rinse with cold water, and let dry. Then squeeze out excess liquid and chop finely.
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2.
Squeeze the sausage into pieces from its casing and fry in hot oil in a pan together with the fennel seeds while stirring. Remove from the pan and mix with the kale and tomatoes. Season with salt and pepper to taste.
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3.
For the béchamel, melt 3 tbsp butter. Whisk in the flour and brown until golden yellow. Gradually pour in the milk while stirring and let the sauce simmer gently for about 10 minutes until creamy. Season with salt, pepper, and nutmeg and fold in about one‑third of the Parmesan. Slice the mozzarella into thin slices.
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4.
Preheat the oven to 180°C (350°F) fan‑forced. Grease a square baking dish with a little béchamel. Layer the bottom with pasta sheets and about one‑third of the filling plus one‑third of the mozzarella. Cover with béchamel and repeat the layering process two more times. Finish by topping with béchamel, sprinkling the remaining Parmesan, and dotting small pieces of butter on top. Bake in the oven for about 45 minutes until golden brown.
