Ingredients

• 1 pound Italian pork sausage , casings removed
• 1 pound ground beef
• 0.5 cups minced onion
• 2 cloves garlic , crushed
• 1 , 14.5 ounce
• 2 , 6 ounce
• 0.5 cups vegetable broth
• 2 tablespoons Italian seasoning
• salt and ground black pepper to taste
• 1 , 16 ounce
• 1 , 16 ounce
• 2 cups chopped kale
• 1 egg
• 1 cup grated Parmesan cheese
• 1 pound shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 Combine ricotta cheese, kale, and egg in a bowl.
5. 5 Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
6. 6 Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Nutrition per serving