Baked Kale Lasagna with Italian Meat Sauce

Heat your oven to the temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

To prepare a savory dish, combine and cook Italian sausage, ground beef, onion, and garlic in a large saucepan over medium-high heat until the meat is nicely browned and crumbly, taking around 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper to the saucepan. Bring the mixture to a gentle boil before reducing heat and letting it simmer, stirring occasionally, for approximately 1 hour.

Simultaneously, prepare a pot of water by bringing it to a boil and adding a small amount of salt. Cook lasagna noodles in the boiling water, stirring occasionally, until they are tender yet still firm to the bite, taking around 8 minutes.

Meanwhile, mix ricotta cheese with chopped kale and an egg in a bowl to create a creamy mixture.

Assemble the lasagna by layering it in a 9x13-inch pan, starting with a small amount of meat sauce and noodles, followed by half of the ricotta mixture, more noodles, and most of the remaining meat sauce. Continue with Parmesan cheese, noodles, half of the mozzarella cheese, noodles, the remaining ricotta mixture, remaining noodles, and finally the remaining meat sauce. Top with the remaining mozzarella cheese.

Place the lasagna in the preheated oven and bake, uncovered, until it is bubbly and nicely browned, taking around 30 to 45 minutes. Let the lasagna cool for 10 minutes before cutting and serving.