Ingredients and Weight:
- Lasagna noodles: 12 ounces (340 grams)
- Ground beef: 1 pound (450 grams)
- Italian sausage: 1 pound (450 grams)
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Kale: 1 bunch (12 ounces or 340 grams), chopped
- Ricotta cheese: 1 cup (240 grams)
- Mozzarella cheese: 1 cup (240 grams), shredded
- Parmesan cheese: 1/2 cup (60 grams), grated
- Marinara sauce: 2 cups (480 milliliters)
- Béchamel sauce: 2 cups (480 milliliters)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef and sausage, breaking it up as you cook. Drain off any excess fat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the kale and cook until wilted, about 3 minutes.
- In a lasagna pan or large baking dish, spread 1/4 cup of the marinara sauce.
- Top with 4 lasagna noodles.
- Spread 1/2 of the meat mixture over the noodles.
- Spread with 1/2 of the ricotta cheese.
- Spread with 1/4 of the marinara sauce.
- Repeat layers.
- In a small bowl, combine the mozzarella and Parmesan cheeses.
- Sprinkle the cheese mixture over the lasagna.
- Bake for 45-50 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.
Nutritional Information:
- Calories: 450 per serving
- Protein: 25 grams
- Carbohydrates: 40 grams
- Fat: 20 grams
Dish Characteristics:
- Hearty and flavorful lasagna
- Rich meat sauce with Italian sausage
- Leafy green kale adds nutrition and color
- Creamy ricotta and mozzarella add depth and richness
User Comments:
- "This lasagna was absolutely delicious! The meat sauce was rich and flavorful, and the kale added a nice touch of freshness."
- "I love the combination of meat and greens in this lasagna. It's a great way to get a balanced meal in one dish."
- "This is one of the best lasagnas I've ever had. The flavors are perfectly balanced and the texture is just right."
Special Precautions and Tips:
- If you don't have lasagna noodles, you can use regular pasta noodles. Cut them into 3-inch pieces before boiling.
- If you don't have fresh kale, you can use frozen kale instead. Thaw it and squeeze out any excess moisture before using.
- To make a vegetarian lasagna, omit the meat and substitute with additional vegetables such as mushrooms, zucchini, or bell peppers.
