Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

We had friends over for dinner, and I wanted to make a hearty and healthy dish. I decided to make a lasagna using some ground chicken and basil sausage (from my local grocery meat department), fresh kale sautéed with garlic, and slightly caramelized onions. This chicken basil sausage, garlicky kale, and caramelized onion lasagna recipe was fairly simple to make, and a big hit with the adults (although my husband admitted he didn’t care for the kale). One of the kids had seconds, but the rest thought it was just okay. My girlfriend, her husband, and I all thought it was excellent and loved the flavor and texture the kale added to this lasagna. This chicken lasagna paired nicely with a mixed greens salad tossed in a maple-mustard vinaigrette and some crusty bread.

Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Ingredients:

• 2 tbsp olive oil, divided
• 2 yellow onions, sliced thickly
• 1 lb of chicken basil sausage, without casing, or whatever chicken sausage you’d prefer
• 1 tsp fennel seeds, ground with a mortar & pestle
• 1 pinch of red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 bunch of fresh kale, chopped
• 5 cloves garlic, minced
• 1 (15-oz) container ricotta cheese
• 1 egg, well-beaten
• 2 tbsp fresh basil, chopped
• ½ cup of Asiago cheese, grated
• Dash of nutmeg
• 12 no-cook lasagna noodles (or 12 cooked noodles)
• 2 cups mozzarella cheese, shredded (divided)
• 4 cups of marinara sauce (homemade or store-bought), more if desired
• Dried basil to taste

How to Make a Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Heat the one tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30  minutes, or until tender and golden brown. Side Note: Add some water if the skillet and onions become dry. 

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage, breaking into crumbles.

Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined.

Once the meat is browned, remove it to a bowl and set it aside.

Heat the remaining tablespoon of olive oil in the same skillet, then add the kale along with 2-3 tablespoons of water. Cook, stirring often until it starts to wilt, about 3-4 minutes.

Add the minced garlic, then season with sea salt and freshly cracked pepper to taste, and cook, stirring constantly, for 1 minute.

Remove from heat and cool.

Combine the caramelized onion, garlicky kale, and chicken sausage in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking pan with cooking spray, then layer with just enough marinara sauce to cover the bottom of the pan.

Cover the marinara with lasagna noodles, covering the entire bottom of the pan with them.

Spread half of the ricotta mixture on top of the noodles, then spoon half of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture.

Add more noodles to cover the meat mixture, then top with the remaining ricotta mixture, followed by the last of the meat mixture.

Finish with a layer of noodles and remaining sauce.

Sprinkle with mozzarella cheese and top with dried basil, to taste.

Bake covered in the oven for 50 minutes.

Uncover and bake for 10 minutes.

Let the lasagna cool for 15 minutes before slicing and serving. Enjoy.