Day 22: What is your favorite recipe?
I love Kale Lasagna. I found this recipe when I was attempting to the South Beach Diet. (It was an epic fail, by the way). I like making it when we have friends over, and it’s one of Brighton’s favorites now.
DISCLAIMER: This is not my recipe, this was adapted from Kalyn’s Kitchen. She has some great low-carb recipes!
Sausage and Kale Mock Lasagna Casserole
(Makes 6-8 servings; recipe created by Kalyn.)
2 medium-sized bunches of kale
1 tsp. salt (for water to cook kale)
2 tsp. olive oil
*1 pkg (19.5 oz) hot turkey Italian Sausage
**3 cups low-sugar pasta sauce (I used Classico Tomato and Basil sauce from a jar because I didn’t have any homemade sauce)
1 tsp. dried basil
1 tsp. ground fennel (I use fennel seeds)
2 T + 2 T finely grated Parmesan cheese
1 C + 1 C grated reduced-fat mozzarella cheese
*I usually switch the sausage out for ground beef or turkey.
**I use the Classico Spicy Tomato and Basil sauce. It adds a good flavor to the dish too.
Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.)
Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.