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!

title photo for Low-Carb Sausage and Kale Mock Lasagna Casserole

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!

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

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!

Ingredients

  • 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

Instructions

  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.

Notes

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:

Yield:

8

Serving Size:

1

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!

thumbnail photo for Low-Carb Sausage and Kale Mock Lasagna Casserole

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.

Pinterest image of Low-Carb Sausage and Kale Mock Lasagna Casserole

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. Made this for the second time tonight…it's amazing and it freezes well! Thanks 🙂

  2. We made this for dinner last night and LOVED it. Couldn't get our 19-month old to try it, but we'll keep working on him. Thanks for the great recipe!

  3. Glad you liked it! I do think Parmesan is pretty salty. I was trying to use the minimum of it that I could get away with and still get some of that flavor.

  4. I made this last night and it was delicious. We did not even miss the pasta. Mine was a bit on the salty side and I think that is because I added extra Parmesan cheese over the top. I will make this again. Thank you so much for this "keeper" recipe!

  5. So glad you liked it as much as I did!

  6. Ok, this was absolutely AWESOME!!! Hubby even asked for seconds! Yep! Best. Use. Of. Kale. EVER!!! YAY! =)

  7. Thanks Gay. Of course I love hearing that!

  8. This was absolutely delicious. I will be making this again. I am so grateful I found Kalyn’s Kitchen. I LOVE your recipes.
    Gay

  9. So glad you liked it. I loved the way the kale got cooked with the tomato/sausage flavors.

  10. We had this tonight and loved it! I have been doing something similar with a cauliflower/cottage cheese layer instead of kale and I think I prefer the kale! Thanks Kalyn, I am looking forward to many more great ideas!

  11. Nicole, so glad you enjoyed it. I have kale on my shopping list so I can make it again.

  12. This was so delicious! It honestly did not seem like it was missing pasta. My husband said it reminded him of deep-dish pizza. A new favorite recipe for Phase One or any time!

  13. Kale will stay good in the fridge for at least a week, maybe more. Hope you enjoy it!

  14. Bought me 2 lovely bunches of kale yesterday with plans to make this for dinner tonight. And then found out I have a evening meeting tonight. How do you think the kale will keep in the fridge? I have very little experience with kale, so thought I'd ask since you seem to work with it a bunch. =)

  15. Thanks Mary! I love that the recipe won over someone who was skeptical!

  16. This was SO delicious! My husband was skeptical, but he wound up eating two pieces. The kale flavor really did mellow in the tomato sauce and was so rich-tasting. I also added about 1/3 cup of grated aged cheddar, just because I had it on hand and was a little short on mozz. Thank you for the recipe!

  17. Heather, great idea to use the stems!! So glad to hear you are enjoying the blog.

  18. This was really tasty, Kalyn! Only change I made was to finely chop the stems and toss them in with the sausage when browning. No kale left behind! 🙂

    PS: I've been reading your blog for over a year now, but this is my first comment. I should have said thank you months ago – your recipes have played a large role in my lifestyle change. Better late than never, I hope – thank you!!!

  19. FOODalogue, the sausage really did give this great flavor.

    Simona, I guess I wouldn't give up my warm weather crops, good point. I am going to try freezing cooked kale!

    Liana, glad everyone enjoyed it!

  20. I made a small pan of this the other night (with a few minor tweaks), and it was great—my five-year-old daughter especially liked it. ("*I* don't matter if there's no pasta, Mom," she said.) Thanks so much for sharing all these fun dishes this month!