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Kale, Sausage and Mushroom Lasagna

Prep Time
15 min

Cook Time
1 hour 30 min



Cuisine Type

Cheese Types

Kale, Sausage and Mushroom Lasagna

Recipe Description

Great way to add some nutrients to your classic lasagna with kale, sausage and mushrooms!

*This recipe is designed for foodservice application and would need adjusted for personal use.


  • 3 lb sweet Italian sausages, casing removed
  • 4 onions, chopped 
  • 6 cloves garlic, minced 
  • 1 1/2 lb sliced mushrooms
  • 8 cups shredded kale
  • 3 jars (24 oz each) tomato passata
  • 1/3 cup tomato paste 
  • 1 1/2 tsp each salt and pepper
  • 1/2 tsp hot pepper flakes 
  • 1/2 cup chopped fresh basil
  • 24 lasagna noodles (about 1 1/2 lb), cooked and drained 
  • 8 cups shredded Burnett Dairy Provolone Cheese
  • 1 cup grated Parmesan cheese    


Crumble sausage meat into large saucepan set over medium-high heat; cook for 6 to 8 minutes or until browned. Add onions and garlic; cook for 6 to 8 minutes or until softened. Add mushrooms and kale; cook for 10 minutes or until moisture has evaporated and kale is wilted. 

Add passata, tomato paste, salt, pepper and hot pepper flakes; bring to simmer. Cook for 10 to 15 minutes or until slightly thickened; stir in basil. 

Preheat oven to 375°F. Spread 4 cups (1 L) sauce onto bottom of shallow, full-size hotel pan. Top with 8 lasagna noodles in single layer. Top with 4 cups (1 L) sauce and 2 cups (8 oz) Provolone cheese.  Repeat layers 2 more times. Sprinkle top with remaining Provolone and Parmesan cheese; cover with foil.

Bake for 1 hour. Uncover and bake for 15 to 20 minutes or until cheese is browned and lasagna is bubbling. Let stand for 15 minutes; slice into squares. 

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