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 Sausage and Kale Mock Lasagna Casserole to try it later!
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.
What ingredients do you need for this recipe?
- salt (for water to cook kale)
- olive oil
- hot turkey or pork Italian Sausage
- Rao’s Pasta Sauce (affiliate link), or other low-sugar pasta sauce
- Dried Basil (affiliate link)
- Ground Fennel (affiliate link)
- grated Parmesan cheese
- grated Mozzarella cheese
Why is this recipe called a mock lasagna?
This recipe is called a mock lasagna casserole because the slightly-wilted kale is layered in a casserole dish like you would lasagna, and this recipe has some of the same flavors that people love in lasagna.
Want more tasty ideas for low-carb lasagna?
Check out Ten Amazing Low-Carb Lasagna Recipes for more low-carb casseroles with lasagna flavors!
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.)
- Cook the turkey Italian sausage until it’s cooked through and nicely browned.
- 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.)
- 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 (affiliate link) if you have one.
- 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 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.
- Let the mock lasagna sit for a few minutes before you serve it; then dig in and wait for compliments!
- This Low-Carb Sausage and Kale Mock Lasagna Casserole freezes very well, but you might not have any left!
Make it a Low-Carb Meal:
This Sausage and Kale Mock Lasagna Casserole would be delicious served with Air Fryer Peppers and Onions, Green Beans with Lemon, Parmesan, and Pine Nuts, Air Fryer Roasted Mushrooms, Pan-Fried Broccoli with Pine Nuts and Parmesan, or Green Beans with Tomatoes.
More Tasty Low-Carb Recipes with Kale:
- Kale, Bacon, and Cheese Breakfast Casserole
- Twice-Baked Spaghetti Squash with Kale
- Lemon Parmesan Kale Salad
- Artichoke, Kale, and Ricotta Pie
- Instant Pot Sausage and Kale Soup
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Sausage and Kale Mock Lasagna Casserole
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
- Preheat oven to 375F/190C. Spray a 9″ x 12″ lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
- 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.
- 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.
- 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.)
- Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients.
- After it drained, I used a salad spinner (affiliate link) to gently spin the water from the cooked kale.
- 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.
- 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.
- Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Sausage and Kale Mock Lasagna Casserole for a low-carb diet or the original South Beach Diet, it’s important to use low-sugar pasta sauce. I used Rao’s Pasta Sauce (affiliate link), but look for the lowest-sugar sauce you can find. South Beach would recommend lower-fat turkey Italian sausage and reduced fat mozzarella and low-carb diets will prefer pork sausage and regular cheese.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This mock lasagna with sausage and kale was first posted in 2012! Through the year the photos were updated and it was featured for Friday Favorites in 2019. It was last updated in 2022.
114 Comments on “Sausage and Kale Mock Lasagna Casserole (Video)”
I love, love this recipe! It is always a good sign when I make it for my friends and they want the recipe. I have a particular friend who has problems with tomato based recipes. What do you think about making this particular casserole dish with an Alfredo sauce? I would love your comments about this.
I’m so glad you have been enjoying it. I do like the idea of making it with Alfredo sauce. I might have to try that myself! Or maybe a variation with chicken and Alfredo sauce?
OMG This was Delicious did not miss the pasta will be our family recipe to go to for all holidays.
So glad you enjoyed it so much!
Made this tonight in the Instant Pot since I didn’t want to turn the oven on during the hot Phoenix weather. Just the two of us so I basically halved the recipe and used a 7 inch pan. Made pretty much as directed but instead of the oven cooked on high pressure for 7 minutes, 10 minute natural release. Will definitely make this again! Thanks for the recipe.
How fun. I hadn’t thought of making this in the Instant Pot but it sounds like it worked well. So glad you enjoyed it.
BEST LASAGNA EVER!!!!! I have dreams about this lasagna. Even I couldn’t mess up this recipe. Hands down 10 stars.
So happy to hear you enjoyed it so much!
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!
Sorry to be so slow to respond. I haven’t cooked that kind of kale but I hope it worked for you!
This recipe is so amazing. I make it several times each year. It turned my husband into a Kale lover too!
So glad it was a hit for you!
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.
HI Toni, So glad to hear that you and your sister-in-law have enjoyed it!
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!
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.
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.
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!
So glad you enjoyed it!
This low carb sausage and kale mock lasagna was so delicious and filling! Plan to make it again asap!
So glad you enjoyed it!
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
Kalyn, thank you for another fabulous low carb recipe!! My family loved it!
So glad to hear that, thanks!
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.
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.