KETO SAUSAGE AND KALE MOCK LASAGNA CASSEROLE. So delicious, you won’t even miss the noodles. This mock lasagna is also gluten-free!

I’m reminding you about this Low-Carb Sausage and Kale Mock Lasagna Casserole that’s been such a favorite on my site for today’s Friday Favorite featured recipe .

When I came up with the idea for Ham and Cauliflower Casserole au Gratin, I had comfort food in mind , and this mock lasagna is another comforting casserole that’s so loaded with flavor.

prep time 35 MINUTES
cook time 45 MINUTES
total time 1 HOUR 20 MINUTES

INGREDIENTS

• 2 medium-sized bunches of kale
• 1 tsp. salt (for water to cook kale)
• 2 tsp. olive oil
• 19.5 oz. package hot turkey/pork Italian Sausage
• 3 cups pasta sauce
• 1 tsp. dried basil
• 1 tsp. ground fennel
• 4 T finely grated Parmesan cheese
• 2 C grated mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 375F/190C. With olive oil/non-stick spray, spray a 9″ x 12″ lasagna-type glass/crockery casserole dish .
2. In a large heavy frying pan, heat the oil, squeeze sausage out of the casings, and until the sausage is cooked through and nicely browned, cook over medium-high heat , breaking it apart as it cooks with the turner .
3. Add the pasta sauce, dried basil, and ground fennel when the sausage is done.
4. Stir to combine and until it’s thickened and the liquid is reduced, let the sauce simmer 20-25 minutes.
5. Add the salt to a large pot of water while sauce simmers and bring to a boil.
6. From the kale, trim stems , then about 1/2 inch wide, cut the kale into ribbons .
7. Add the kale when the water starts to boil , lower heat so the water is gently boiling, and just until it barely starts to wilt, cook kale 4-6 minutes .
   Into a colander in the sink, drain kale and while you prepare other ingredients, let it continue to drain .
8. I used a salad spinner, after it drained, to gently spin the water from the cooked kale.
9. Layer 1/2 the drained kale, 1/2 the sauce, 2 T grated Parmesan, and 1 cup mozzarella in the casserole dish.
10. With another layer of Mozzarella, sauce, Parmesan, and kale, repeat .
11. With foil, cover the dish and for about TWENTY minutes, bake , then remove the foil and until the casserole is bubbling and cheese is starting to brown, bake another 20-25 minutes.
12. For about 5 minutes before you cut it, let the mock lasagna sit . Serve hot.
13. This freezes well and in the microwave, can be easily reheated .

NUTRITION INFORMATION:

KETO SAUSAGE AND KALE MOCK LASAGNA CASSEROLE

YIELD: 8
SERVING SIZE: 1
Amount Per Serving:
Calories: 322
Total Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Cholesterol: 107mg
Sodium: 1089mg
Carbohydrates: 4.9g
Fiber: 2g
Sugar: 6g
Protein: 30g