Kale Lasagna with Meat Sauce

Ingredients

• pound Italian pork sausage, casings removed
• pound ground beef
• 1/2 cup minced onion
• clove sgarlic, crushed
• (14.5 ounce) can crushed tomatoes
• (6 ounce) can stomato paste
• 1/2 cup vegetable broth
• tablespoon sItalian seasoning
• salt and ground black pepper to taste
• (16 ounce) packagelasagna noodles
• (16 ounce) containerricotta cheese
• cup schopped kale
• egg
• cup grated Parmesan cheese
• pound shredded mozzarella cheese

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
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. 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. Combine ricotta cheese, kale, and egg in a bowl.
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. Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Tips

You can use chopped spinach instead of kale, and any kind of shredded cheese that you like.