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. 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.

  2. 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.

  3. 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!

  4. Hi Annette, I hope you enjoy!

  5. 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

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

  7. 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!!!

  8. Deb, I can only imagine!

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

  10. 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.

  11. 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?

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

  13. 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!!!

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

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

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

  17. 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.

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

  19. 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.

  20. 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!