Ingredients
The following ingredients have 8 Servings
- 6 oz baby kale (OR baby spinach, 1 5-6 oz bag, coarsley chopped)
- 12 oz Italian chicken sausage (cooked and chopped)
- 1 1/2 cups mozzarella cheese (shredded, divided)
- 1/2 cup fresh basil (chopped)
- 28 oz marinara (1 jar)
- 14.5 oz diced tomatoes (1 can, undrained)
- 1 clove garlic (minced)
- 1 tsp Italian seasoning
- 18 oz refrigerated cheese ravioli (2 9-oz packages)
Instruction
- Preheat your oven to 375 degrees F. Grease a 9x13 inch baking dish (3-quarts) with non-stick cooking spray.
- In a large bowl, mix together kale (or spinach), sausage, 3/4 cup of cheese, and the basil. For the sauce, in another large bowl, mix together marinara sauce, diced tomatoes, garlic, and Italian seasoning.
- Spread about 1 cup of the sauce in your prepared baking dish. Top with half of the ravioli and then half of the kale and sausage mixture. Place another cup of sauce over the kale mixture and layer that with remaining ravioli, kale and sausage mixture, and sauce. Top with remaining 3/4 cup cheese.
- Spray a piece of foil with non-stick spray and cover lasagna—Bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until heated through. Cheese should be bubbly and begin to brown when done.
- Top with additional basil if desired and serve!