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Low-Carb Sausage and Kale Mock Lasagna Casserole (Video)

This Low-Carb Sausage and Kale Mock Lasagna is so delicious, you won’t even miss the noodles! And this tasty low-carb casserole is also Keto, low-glycemic, gluten-free, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

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Low-Carb Sausage and Kale Mock Lasagna Casserole.

Low-Carb Sausage and Kale Mock Lasagna Casserole found on KalynsKitchen.com

Happy November everyone! I’m always happy when November comes around because Thanksgiving is my very favorite holiday, and before long we’ll go into high gear on the blog spotlighting Carb Conscious Thanksgiving Recipes. But before the Thanksgiving recipe frenzy gets started I really wanted to share the new photos I took for this Low-Carb Sausage and Kale Mock Lasagna Casserole. I just can’t say enough good things about this recipe that’s really the ultimate in low-carb comfort food!

I love creating low-carb or South Beach Phase One recipe ideas that go beyond the usual grilled-meat-and-salad meals that many people rely on when they’re watching their weight. I had comfort food in mind when I came up with the idea forHam and Cauliflower Casserole au Gratin, and this Low-Carb Sausage and Kale Mock Lasagna Casseroleis another comforting casserole that’s so loaded with flavor that you won’t even miss the lasagna noodles.

When I first made this I ate it for lunch and dinner two days in a row, and if I hadn’t put some in the freezer, I might have had it the next day as well! If you’re not a fan of kale yet, other sturdy greens like chard or collards would probably work, but I don’t think softer greens like spinach would hold up that well in this.

Low-Carb Sausage and Kale Mock Lasagna Casserole found on KalynsKitchen.com

Cook the turkey Italian sausage until it’s cooked through and nicely browned. Then add low-sugar pasta sauce, dried basil, and ground fennel and simmer until the sauce is thick and water in the sauce has mostly evaporated. (The photo above is only about half-way through that cooking down of the sauce.) While the sauce simmers, cut out ribs of the kale and cut it into ribbons about 1/2 inch thick. Cook kale for a few minutes in boiling, salted water (just until it wilts), then let drain for a few minutes and then gently spin off any extra water in a salad spinner if you have one.

Low-Carb Sausage and Kale Mock Lasagna Casserole found on KalynsKitchen.com

Spray a 9″ x 12″ casserole dish with non-stick spray and make layers with half the kale, half the thickened sauce, half the Parmesan, and half the Mozzarella. Then make another layer each of kale, sauce, Parmesan and Mozzarella. Cover with foil and bake in preheated 375F/190C about 20 minutes, then remove foil and continue to bake until the casserole is bubbling and the top is nicely browned, about 20-25 minutes more.

Low-Carb Sausage and Kale Mock Lasagna Casserole found on KalynsKitchen.com

Let the mock lasagna sit for a few minutes before you serve it; then dig in and wait for compliments! This freezes well, but you probably won’t have any left.

More Tasty Low-Carb Ideas with Kale:

20 Delicious Low-Carb Kale Recipes ~ Peace, Love, and Low Carb
Kale, Bacon, and Cheese Breakfast Casserole~ Kalyn’s Kitchen
Sheet Pan Kale and Egg Bake ~ Healthy Nibbles and Bits
Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Sausage and Kale Mock Lasagna Casserole

This Low-Carb Sausage and Kale Mock Lasagna is so delicious, you won’t even miss the noodles!

Ingredients:

  • 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 or pork Italian Sausage
  • 3 cups low-sugar pasta sauce (see notes)
  • 1 tsp. dried basil
  • 1 tsp. ground fennel
  • 2 T + 2 T finely grated Parmesan cheese
  • 1 C + 1 C grated mozzarella cheese

Directions:

  1. Preheat oven to 375F/190C. Spray a 9″ x 12″ lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
  2. Heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and cook over medium-high heat until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it’s thickened and the liquid is reduced.
  3. While sauce simmers, 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.
  4. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 4-6 minutes or just until it barely starts to wilt. (Some kale is much coarser than others, start to check after a few minutes so it doesn’t get overdone.)
  5. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (After it drained, I used asalad spinner to gently spin the water from the cooked kale.)
  6. In the casserole dish, layer 1/2 the drained kale, 1/2 the sauce, 2 T grated Parmesan, and 1 cup mozzarella. Repeat with another layer of kale, sauce, Parmesan, and Mozzarella.
  7. Cover the dish with foil and bake for about 20 minutes, then remove the foil and bake another 20-25 minutes, or until the casserole is bubbling and cheese is starting to brown.
  8. Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
  9. This freezes well and can be easily reheated in the microwave.

Notes:

I used Paul Newman’s Common Good Tomato Basil Sauce with only 3 grams sugar in 1/2 cup to keep this recipe low in carbs. Recipe created by Kalyn.

All images and text ©

Low-Carb Sausage and Kale Mock Lasagna Casserole found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Low-Carb Sausage and Kale Mock Lasagna Casserole for the South Beach Diet, another low-glycemic diet, or a low-carb diet it’s important to use low-sugar pasta sauce (get the lowest sugar one you can find; the Paul Newman’s Common Good Tomato Basil SauceI used had only 3 grams of sugar per 1/2 cup, and since tomatoes have natural sugar, it doesn’t get much lower than that.) South Beach also recommends lower-fat turkey Italian sausage and reduced fat mozzarella. When those instructions are followed, this is suitable for any phase of the South Beach Diet. The recipe should also be suitable for most low-carb eating plans, which would prefer full-fat pork sausage and full-fat cheese.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Sausage and Kale Mock Lasagna Casserole found on KalynsKitchen.com

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105 comments on “Low-Carb Sausage and Kale Mock Lasagna Casserole (Video)”

  1. while looking for new South Beach dinner recipes I came across this one! Making it tonight! Hope it comes out of the oven looking 1/2 as good as it looked when it went in 🙂

  2. Karla, hope you enjoy it!

  3. Thanks for the great recipe! My family and I loved it tonight!

  4. Robin, so glad to hear it was a hit.

  5. Searched all over Pinterest for the perfect recipe to use up the half bag of kale I had. Found your recipe, made it and it is fabulous! Can't wait to make it for my bunco ladies! Thank you!

  6. Made this tonight…FABULOUS! Thanks so much!!

  7. Kristy, so glad you liked it!

  8. Any update on how the freezer portion worked when thawed? Need to do a bunch of plan ahead meals with my new work schedule and if this freezes/thaws well I'd love to add it to the list!

  9. Rebecca, it was great after being frozen! I gave a few of my frozen servings to my niece and her husband and they raved about it.

  10. How do you reheat this after it has been frozen? Oven, microwave? Do you defrost and then reheat? I have the ingredients on hand for this meal but we won't be able to eat it for about two weeks due to schedule conflicts. So in the freezer it will go!

  11. Jen, I divide my leftover into individual servings to freeze, and I freeze in glass dishes so I can just microwave right in the dish. It can be thawed or not, although I thaw in the fridge when I remember to plan ahead. If you're freezing the entire casserole I would thaw in the fridge and then reheat in the oven. Maybe bake it slightly less time initially if you know you're going to freeze and reheat. Hope you enjoy!

  12. I have curly and lacino kale…does any onw know if one would be better? I haven't cooked with the lacino yet, but it is in my garden.

  13. I think both will work, but I used plain curly green kale.

  14. The only way to accurately describe how good this is is with a gratuitous amount of swear words.

    So I'll simply say thank you, it was delicious.

  15. Dave, so glad you enjoyed it. I love this recipe; need to make it myself again soon!

  16. Kalyn, you are amazing! I will try this recipe tomorrow night. Can't wait.

  17. Thanks, hope you (and Sam) will enjoy it!

  18. Made this tonight, I added ricotta cheese mixed with an egg and Parmesan. It was delicious, every recipe of yours I have made thus far has been amazing. Hubs went for thirds!! Thank you!!!

  19. Lia, so glad you are enjoying the recipes!

  20. Thank you for this recipe. We love it. I'd like to assemble during my son's nap and bake at supper time. Any reason this should not work?

  21. Deb, I'm sure that will be fine. If the casserole is refrigerated in between time, I'd let it come to room temperature before baking.

  22. Thank you so much. That's what I thought. It always takes longer to make suppers like this with little ones under feet.

  23. Deb, I can only imagine!

  24. Wow! I just have to say this recipe is so good that I actually just signed up for an account so I could make this comment! I'm trying to cut down on carbs and this was a real winner. The husband, who does the actual cooking, was a bit reluctant to make this when I handed him the recipe; however, he liked it so much that he went back for seconds, which he never does. Amazing! Now I need to try some more of your recipes. It's so hard to find stuff that is healthy for me yet still tasty for him. Thank you!!!

  25. Hi Charlene,
    Thanks for making that extra effort to comment, and so glad you enjoyed it!

  26. I will most definitely be making this at some point during the week. I'm back on phase 1 since I've plateaud and knew I could depend on your site for ideas. Thanks as always

  27. Hi Annette, I hope you enjoy!

  28. We made it last night! My husband, who as a single person ate almost no vegetables, devoured a third of it himself. I love your ideas! Thanks!

  29. Thank you Kalyn for your blog! It's been a life-saver for my husband and me as we have been following the South Beach Diet since the end of August. I love your recipes. This one is a huge hit. My husband says it tastes like Pizza. He kept saying, "Are you sure this is healthy?!?" "I can't even taste the kale!" …and on and on! Thank you for taking the time to create this blog! It's been wonderful. I plan on making this recipe, (doubling it because our little family of 5 devours it!) and freezing it for when my in-laws visit so I can just pop it in the oven. Best wishes to you. Thanks again.

  30. I commented on this recipe in 2012, but never ended up making it. I finally made it last night. I have mixed emotions about it. I've made lasagna a million times, and I'm going to say this is nothing like lasagna. For some reason, this came out really watery. I can think of several different reasons why, so if I make it again, I'll try modifying. This dish is honestly more of a casserole than a "lasagna". It tasted good, and I felt like I was eating healthy, and others in the household liked it.

    • Cee Jay, I have made it several times and it's never been watery for me, so I would recommend cooking the sauce down more and spinning the kale dry. I called it "Mock Lasagna" because it has all the flavors you often find in lasagna without the noodles.

  31. This recipe is amazing! I've been making it on Sunday and having it for lunch during the week. Thank you thank you thank you!!

  32. A LOW carb lasagna?! I feel like I've hit the jackpot!! And these flavors just look too darn tasty. Cannot wait to try this one!

  33. How many calories does this have?

  34. Do you think this could be made with spinach instead of kale? I've never been a big fan of kale.

    • I can't say for sure, since I haven't done it that way. And I will say that the kale is much sweeter and less bitter when it's been cooked a long time like this. But if you want to try with spinach, I might use it raw (or barely microwaved, not even a minute) so it's not too soft. The softness of cooked spinach is my only concern; I think the flavor would be great.

  35. Kalyn, thank you for another fabulous low carb recipe!! My family loved it!

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  38. What a great way to add more veggies to my ketogenic way of eating. I will definitely give this recipe a try. My boyfriend who’s such a picky eater will love it for sure! Thank you

  39. This low carb sausage and kale mock lasagna was so delicious and filling! Plan to make it again asap!

  40. This is soooo good! I’ve made it twice now and both my husband and 10 year old daughter love it. I know I’ll make this again and again. The fennel really makes it taste like “lasagna”  and I love the flavor of kale with it all. Thank you!

  41. I made this last night with a few modifications, and it was amazing! The Kale soaked up the flavor beautifully and it was like a true lasagna. However, it needed a lot longer to cool (maybe because of all the additional ingredients I added), and was more recognizably a lasagna in the morning after spending the night in the fridge.

    Changes I made:
    I opted to make my own sauce with: an onion, a pack of mushrooms, several cloves of garlic, lots of Italian seasoning, some red pepper flakes for a bit of heat, and, of course, the sausage. I also used provolone, ricotta, and mozzarella for my cheeses. They created a beautiful beautiful layers in the end product.

    • So glad you enjoyed it and had fun experimenting with the recipe. I always love it when people do that. Not sure why it would have taken longer to cook, but oven temperatures can be really variable so it might just be that.

  42. Hi thank you for the recipe! Do you think it would still work if I substitute kale for spinach ?

    • I’m not sure how well spinach will hold up in a recipe like this; it’s so much more delicate than kale. You could try it, maybe don’t even pre-cook the spinach. I wouldn’t use baby spinach. Love to hear how it works if you do try it.

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