layers of love

This lasagna was frequently requested when I cooked for all those wonderful families in Boulder. The recipe is originally taken and adapted from Ina Garten, of course, and there are minor improvements every time I make it. Guys, this is it. I used lacinato kale instead of spinach and the texture just completes it.

Four Cheese Sausage Lasagna 
Adapted from Ina Garten

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 pound sweet Italian pork (or turkey) sausage, casings removed
1 (28-ounce) organic can crushed tomatoes in tomato puree
1 (6-oz can) organic tomato paste
1 bunch organic lacinato kale
1/4 cup chopped fresh flat-leaf parsleyr, divided
1/2 cup chopped fresh basil leaves 
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
4 ounces creamy goat cheese
1/2 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced


Preheat the oven to 400 degrees F.

Heat the olive oil in a large dutch oven. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Heat a large saucepan with olive oil and add destemed, pulled apart kale. Season with salt and pepper, toss and cook for a minute or two. Do not let the kale wilt, the whole pieces give the lasagna amazing chewy texture.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, kale, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, kale, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.