A traditional Dutch recipe combined with one of the most popular recipes from Italy. Surprising and very tasty. Packed with vitamins. A delicious fall and winter recipe.
You probably didn't see this recipe coming. At least my children didn't. And with two teenagers and an upcoming one that's usually not a good sign. The noses were already picked up slightly, but, as is customary with us, they must taste first (and if dad finds it acceptable) the plate must be eaten empty. Because I'll have to admit there sometimes is (not very often thankfully) there is a recipe that's just not as good as suspected and therefore will not make it to the blog.
Mom really, kale added to the lasagna? Must you really add that? Always my first answer: Well first taste and then we talk further. And indeed it was edible. Not only that, it was really tasty too. The plates went completely empty. The sausage gave the lasagna a delicious flavor that goes well with kale (as we Dutch people know). And the kale gave a bite that was actually very nice. This recipe can certainly come to the table more often. I love to hear that from my kids.
It's a good taste!
Recipe fresh sausage and kale
Recipe sausage and kale lasagna
- hot air oven or bottom and top heat oven (in that case you increase the temperature indicated in the recipe by 20 degrees Celsius)
- oven dish
- 1 onion
- 1 tablespoon olive oil
- 1 clove garlic
- 30 grams tomato puree
- 400 ml passata
- 400 grams tomato cubes
- 1 tablespoon sugar
- 1 tablespoon Italian herbs
- 1 bay leaf
- 500 grams sausage
- 1 teaspoon olive oil
- 1 teaspoon Italian herbs
- 300 grams kale sliced thinly
- 3 cloves garlic squeezed
- portion tomato sauce
- 125 grams lasagna sheets
- 125 grams mozzarella
- 100 grams ricotta
- 1 tablespoon fresh thyme
- 3 tablespoons Parmesan cheese grated
- Finely chop the onion and fry it with the olive oil until it is glazy in a skillet (about 3 minutes).
- Squeeze the garlic over the onion and stir-fry for 30 seconds.
- Add the tomato puree and stir-fry for 2 minutes until the tomato puree does not smell more acidic but has a sweet flavor.
- Pour in the passata and the tomato cubes, season with the sugar, salt, pepper and Italian herbs and place the bay leaf on top.
- Bring to the boil, reduce the heat and put the lid on the pan.
- Let simmer for 30 minutes.
- Preheat the oven to 220 degrees Celsius.
- Remove the skin from the fresh sausage.
- Mix the Italian herbs with the fresh sausage meat.
- Heat the oil in the wok and fry the sausage quickly.
- Add the kale and the garlic (and then the wok comes in really handy ;-)) and stir-fry for 5 to 6 minutes until the kale has shrunk.
- Turn off the heat and stir the tomato sauce into the kale fresh sausage mixture.
- Cut half of the mozzarella into small cubes and stir it into the sauce.
- Put ⅓ of the sauce at the bottom of a oven dish.
- Place a layer of lasagne sheets on top.
- Scoop again ⅓ of the sauce on the lasagne sheets.
- Put the rest of the lasagne sheets on top.
- Cover with the last bit of sauce.
- Divide the ricotta over the sauce, the rest of the mozzarella and the parmesan cheese.
- Put in the oven for 15 minutes until the cheese is golden brown.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.