*This recipe is designed for foodservice applications and would need to be 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 Burnett Dairy Provolone Cheese, shredded
• 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.