Lasagne With Sausage Ragu & Garlic Kale Recipe

Name: Lasagne With Sausage Ragu & Garlic Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 gram (14 oz) chopped kale; 1 tablespoon olive oil; 2 garlic cloves, chopped; 400 g (14 oz) dried egg lasagna sheets; 200 g (7 oz) taleggio or fontina cheese, chopped; 100 g (3 1/2 z/1 cup) coarsely grated Parmesan; chopped flat leaf parsley leaves for garnish; Sausage ragu:; 1/4 cup olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 1 teaspoon fennel seeds; pinch of chili flakes; 3 lb 8 z tinned whole roma tomatoes, pureed; 2 tablespoons tomato paste; 2 lb Italian or pork sausages, casings removed broken into chunks; Bechamel:; 2 1/2 oz butter, chopped; 1 1/2 oz plain four; 3 cups milk

Servings: persons

400 gram (14 oz) chopped kale
1 tablespoon olive oil
2 garlic cloves, chopped
400 g (14 oz) dried egg lasagna sheets
200 g (7 oz) taleggio or fontina cheese, chopped
100 g (3 1/2 z/1 cup) coarsely grated Parmesan
chopped flat leaf parsley leaves for garnish
Sausage ragu:
1/4 cup olive oil
1 onion, chopped
3 garlic cloves, chopped
1 teaspoon fennel seeds
pinch of chili flakes
3 lb 8 z tinned whole roma tomatoes, pureed
2 tablespoons tomato paste
2 lb Italian or pork sausages, casings removed broken into chunks
Bechamel:
2 1/2 oz butter, chopped
1 1/2 oz plain four
3 cups milk

1
Bring a saucepan of salted water to the boil. Add the kale and cook for 2 minutes. Drain and refresh in cold water. Drain again and squeeze out excess water with your hands. Heat the oil in a frying pan over medium-high heat. Add the garlic and cook for 2-3 minutes or until golden. Add the kale, season with salt and pepper, stir to combine and set aside.
2
Sausage ragu:
3
Heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, fennel seed and chili flakes, season with salt and pepper and cook for 5 minutes or until softened. Add the pureed tomato and tomato paste, over with a splatter screen or lid and cook for 15 minutes. Heat the remaining oil in a frying pan over medium high heat. Add the sausage meat and cook for 5 minutes or until browned. Don't break the meat up too much as you want to keep it quite chunky. Add to the tomato mixture and cook for 3-4 minutes or until thickened slightly. Set aside.
4
Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir continuously with a whisk for 2 minutes or until the mixture becomes slightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the bechamel thickens. Season with salt and pepper and set aside.
5
Preheat oven to 350. To assemble the lasagna, spread a little ragu over the base of a 36X36X7 capacity baking dish. Cover with a layer of lasagna sheets. Spread over one-third each of the bechamel, then ragu, kale. taleggio and Parmesan. Repeat 2 more times, finishing with a layer of Parmesan. Bake for 40 minutes or until golden. Remove and stand for 10 minutes before slicing. Sprinkle over parsley to serve.

1713

kcal

Calories

105

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 400 gram (14 oz) chopped kale, 1 tablespoon olive oil, 2 garlic cloves, chopped, 400 g (14 oz) dried egg lasagna sheets, and more.

Yes, Lasagne With Sausage Ragu & Garlic Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagne With Sausage Ragu & Garlic Kale

How did you like this recipe?

Frequently Asked Questions