Spicy Sausage and Kale Lasagna

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lasagna1

I don’t often like to give long, detailed recipes in this column. I find that when a recipe has a lengthy ingredient list and/or really long instructions, it can be a turn off from wanting to make it.

This recipe, while longer and in more steps than many others I offer, is well worth the slightly extra effort. And it is really not that difficult. You could cheat and buy tomato sauce, but it didn’t take me more than two hours start to finish to make this so why would you?

I usually make lasagna once or twice a winter. I often make a vegetarian version with roasted vegetables and pine nuts. Sometimes I do a layer of pesto sauce in the middle. Sometimes I make one with a béchamel instead of a red sauce. But hands down, this was my favorite version that I have ever made.

It has all the elements of a traditional lasagna (red sauce, meat, a white cheese and mozzarella), but with a spin. The Boursin, which replaces a traditional ricotta, was creamy and flavorful. I will admit, I sometimes find ricotta bland. The kale, unlike spinach can do, didn’t water the dish down.

This recipe made a large tray of lasagna, big enough for about 10 pieces. Make it, share it, even freeze a piece for later. But for sure, try this. Don’t let the recipe length scare you.

Substitutions could include any kind of meat sausage, but it should be a spicy variety, which is what I think made this variation different. You could use goat cheese in place of the Boursin, if you prefer. I liked it just as is.

 

Allison Arthur

Owner and publisher of Dishing magazines in Jackson and Park City.

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