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lasagna noodles olive oil garlic Fresh Kale Or Spinach tomatoes tomato sauce basil salt pepper Ricotta Romano cheese parsley sausage
Viewed: 74 - Published at: 2 years agoIngredients
- 10 Lasagna Noodles, Broken Into Bite-sized Pieces
- 1- 1/2 Tablespoon Olive Oil
- 4 cloves Garlic, Minced
- 2 cups Fresh Kale Or Spinach
- 28 ounces, weight Canned Diced Tomatoes, Drained (I Like Tuttorosso Brand)
- 8 ounces, weight Canned Tomato Sauce
- 1 Tablespoon Dried Basil (fresh, If You Have It!)
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 1 cup Ricotta, Part-skim
- 1/2 cups Pecorino Romano Cheese, Grated (alternatives: Parmesan Or Mozzarella)
- 2 Tablespoons Dried Parsley (fresh, If You Have It)
- 4 Sausage Links (optional), Casing Removed And Cooked (break It Up As It Cooks)
Method
- 1.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions.
- When done drain them and set them aside.
- 2.
- Drizzle the olive oil into a large pan over medium heat.
- Add the garlic and kale or spinach.
- Stir and cook until the greens are bright green.
- 3.
- Into that same pan, add the diced tomatoes, tomato sauce, basil, salt and pepper.
- Let it simmer for about 5 minutes.
- 4.
- Add the cheeses and cooked sausage bits (if using) to the pan and mix well.
- 5.
- Add the lasagna noodles.
- Let it simmer for 2 minutes then serve immediately, garnished with parsley.
