Kalyn's Kitchen

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

Low-Carb Sausage and Kale Mock Lasagna is so delicious, you won’t even miss the noodles, and this mock lasagna is also gluten-free! 

 PIN Low-Carb Sausage and Kale Mock Lasagna Casserole to try it later!

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For today’s Friday Favorite featured recipe I’m reminding you about this Low-Carb Sausage and Kale Mock Lasagna Casserole that’s been such a favorite on my site. I love creating low-carb or carb-conscious 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 for Ham and Cauliflower Casserole au Gratin, and this mock lasagna is 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.

Process shots collage for Low-Carb Sausage and Kale Mock Lasagna Casserole

How to Make Low-Carb Sausage and Kale Mock Lasagna Casserole:

(This is just a summary of the steps shown in the photos; scroll down for complete recipe.)

  1. Cook the turkey Italian sausage until it’s cooked through and nicely browned.
  2. Then add low sugar pasta sauce (affiliate link), 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.)
  3. While the sauce simmers, cut out ribs of the kale and cut it into ribbons about 1/2 inch thick.
  4. 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 (affiliate link) if you have one.
  5. 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.
  6. Then make another layer each of kale, sauce, Parmesan and Mozzarella.
  7. Cover with foil and bake 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.
  8. Let the mock lasagna sit for a few minutes before you serve it; then dig in and wait for compliments!

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This Low-Carb Sausage and Kale Mock Lasagna Casserole freezes very 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!

close-up photo for Low-Carb Sausage and Kale Mock Lasagna Casserole

Low-Carb Sausage and Kale Mock Lasagna Casserole

Yield 8 servings
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes

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


  • 2 medium-sized bunches of kale
  • 1 tsp. salt (for water to cook kale)
  • 2 tsp. olive oil
  • 19.5 oz. package hot turkey or pork Italian Sausage
  • 3 cups pasta sauce (see notes)
  • 1 tsp. dried basil
  • 1 tsp. ground fennel
  • 4 T finely grated Parmesan cheese
  • 2 C grated mozzarella cheese


  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.
  3. When the sausage is done, add the pasta sauce, dried basil, and ground fennel.
  4. Stir to combine and let the sauce simmer 20-25 minutes, or until it’s thickened and the liquid is reduced.
  5. While sauce simmers, add the salt to a large pot of water and bring to a boil.
  6. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide.
  7. 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.)
  8. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients.
  9. After it drained, I used a salad spinner (affiliate link) to gently spin the water from the cooked kale.
  10. In the casserole dish, layer 1/2 the drained kale, 1/2 the sauce, 2 T grated Parmesan, and 1 cup mozzarella.
  11. Repeat with another layer of kale, sauce, Parmesan, and Mozzarella.
  12. 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.
  13. Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
  14. This freezes well and can be easily reheated in the microwave.


Nutritional information is calculated using Rao's Pasta Sauce (affiliate link) which has only 20 carbs in the whole bottle, the amount used in this recipe.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 322Total Fat: 17gSaturated Fat: 7gUnsaturated Fat: 9gCholesterol: 107mgSodium: 1089mgCarbohydrates: 4.9gFiber: 2gSugar: 6gProtein: 30g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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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 Casserole Recipes to 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.

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    117 Comments on “Low-Carb Sausage and Kale Mock Lasagna Casserole (Video)”

  1. BEST LASAGNA EVER!!!!! I have dreams about this lasagna. Even I couldn’t mess up this recipe. Hands down 10 stars. 

  2. I’ve been making this recipe for years – it’s my husband’s favorite (and I love it too)! I’m planning to make it tomorrow but picked up lacinato kale at the store instead of regular kale. Wondering if you’ve ever made that substitute? Since the lacinato is a little softer, I’m thinking I might try it without boiling the kale, or maybe just microwave it for a minute. Thank you!

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  4. This recipe is so amazing. I make it several times each year. It turned my husband into a Kale lover too!

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  6. Got this recipe from sister in law that has added it to her go to favorite go to recipes. I made it tonight…fabulous! So tasty. Never cooked with kale before now…simple and delicious. Satisfies those cravings for traditional lasagna. Substituted Romano for parmesan cheese for a little bit more of an Italian bite. The fennel makes it tastes like a legit lasagna.

  7. I was looking for a way to use up some kale, and decided to give this one a try. I used bagged pre-washed kale, so I had to mess with the amounts. I ended up using ~8 cups. I didn’t bother parboiling the kale. I figured it was going to cook plenty long in the oven. It worked just fine. I may have used more cheese than the recipe calls for because … well … cheese! It turned out great. I’ll be making this again. Thanks for the idea!

    • Glad you enjoyed it! Interesting to hear it worked without parboiling. I need to try that. And more cheese is always completely okay with me!

  8. 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.

  9. 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.

  10. 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!

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

  12. 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

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

  16. 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.

  17. How many calories does this have?

    • I have absolutely no idea, but if you look for the section that says "Nutritional Information" I have a couple of suggestions for sites where you can calculate or find it.

  18. 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!

  19. 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!!