Monday, January 23, 2012
Sausage and Kale Mock Lasagna Casserole
2 medium-sized bunches of kale
1 teaspoon salt (for water to cook kale)
2 teaspoon olive oil (I didn't use any to cook the sausage)
1 pkg (19.5oz) hot turkey Italian Sausage (I used mild)
1 teaspoon basil
1 teaspoon ground fennel
2 Tablespoon + 2 tablespoons finely grated Parmesan cheese
1 cup + 1 cup grated reduced-fat mozzarella cheese (I used 12oz sliced mozzarella in water)
There were 20 slices in the package
Preheat oven to 375 degrees F. Spray a 9" X 12" lasagna-type glass or cockery casserole dish with olive oil or non-stick spray.
Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2" wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients (She uses a spinner to gently spin the water from the cooked kale and then let it continue to drain.)(After it was cool enough to work with, I squeezed the water out of the kale)
While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce,and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce,and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.