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. 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!

  2. 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.

  3. 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!

  4. Kristy, so glad you liked it!

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

  6. 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!

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

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

  9. Karla, hope you enjoy it!

  10. 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 🙂

  11. Yum. Yum. Yum. I had this for dinner tonight after buying a HUGE bag of Earthbound Farms Organic Baby Kale at Costco today and then wondering how in the world I was going to eat a pound and a half of kale by myself!. I'm vegetarian so I used Field Roast Italian "sausage" rather than real sausage. I loved it but I also found that it was quite salty. I'm guessing it was a combination of the sauce I used (Trader Joes organic marinara), the Pecorino cheese I used, and the sausage. I'll definitely make this again with a little less pecorino. Thanks for your wonderful wonderful recipes, Kalyn!! And for all of the suggestions as to what to do with all this kale. 🙂

  12. Usually the salt in the cooking water doesn't make things taste salty unless you use really a lot of salt, but Parmesan is definitely salty, and some kinds are more salty than others so that may be it. Maybe try a bit less salt for the water (I would not skip it completely myself, but your call) and a bit less parmesan.

  13. I made this for dinner tonight and it was wonderful, but really salty. I just checked the comments to see if anyone else had the same result. I'm not sure if next time (and there will be a next time!) I would use half the parmesan or cut out the salt when cooking the kale. Does kale really need the salt? I've never cooked with kale before.
    Karen

  14. Amanda, so glad you have been enjoying it so much! I think mushrooms that were sauteed until all the water was released might be a great addition!

  15. this is the second time I've made this and I LOVE it!!!! I don't miss "real" lasagna one bit!! The first time I made it, I salted the water (for cooking the kale) as I would for cooking pasta….ew! Way too salty- but entirely my fault for not reading the recipe!!! Last night, I followed the recipe and it was perfect!!! Even the first batch, while salty, was still delicious! This might be my favorite of Kalyn's recipes!!! I think you could add additional vegetables if you like, maybe mushrooms would be fabulous – but I wonder if it would be too soupy? I'll try it next time and let y'all know~

  16. Glad you like it; I love this recipe too!

  17. This is my new favorite recipe! I'm blogging about it and encouraging others to try it and comment on this post if they like it. Let's see what happens!

  18. I honestly don't know how it would work to freeze this before it's baked, but since the kale is slightly pre-cooked it might work. Would love to know how it turns out if you try it.

    I do know it freezes well after it's cooked.

  19. How would you freeze this? I'd like to prepare it earlier on the week and cook it during a busy weekday… would that be possible?

  20. YUMMO! This is now one of my husband's favorite meals! I am making again next week. We all loved it! We are on a low carb diet so this is perfect! Who needs the noodles whe you have kale? Brilliant!