Low-Carb Sausage and Kale Mock Lasagna Casserole

Ingredients

• 2 medium-sized bunches of kale
• 1 tsp. salt
• 2 tsp. olive oil
• 19.5 oz. package hot turkey or pork Italian Sausage
• 3 cups pasta sauce
• 1 tsp. dried basil
• 1 tsp. ground fennel
• 4 T finely grated Parmesan cheese
• 2 C grated mozzarella cheese

Directions

1. Set the oven to 375F/190C. Coat a 9″ x 12″ glass or crockery casserole dish, lasagna-style, with olive oil spray or non-stick spray.
2. Warm the oil in a large, sturdy frying pan. Slip the sausage from its casings into the pan, then cook it over medium-high heat, using a turner to crumble it as it browns, until no raw sausage remains and the pieces have taken on good color.
3. Once the sausage is cooked, stir in the pasta sauce, dried basil, and ground fennel. Let the mixture bubble gently for 20-25 minutes, until the sauce has thickened and some of the extra liquid has cooked away.
4. As the sauce cooks down, put the salt into a large pot of water and bring it to a boil. Remove the tough stems from the kale, then slice the leaves into ribbons about 1/2 inch wide.
5. Add the kale to the boiling water, reduce the heat so the water stays at a gentle boil, and cook for 4-6 minutes, only until the kale just begins to soften and wilt. Since kale can vary quite a bit in toughness, start checking after a few minutes so it does not go too far.
6. Pour the kale into a colander set in the sink and leave it there to drain while the rest of the components are getting ready. Once drained, use a salad spinner to gently remove more water from the cooked kale.
7. In the prepared casserole dish, build the first layer with 1/2 of the drained kale, followed by 1/2 of the sauce, 2 T grated Parmesan, and 1 cup mozzarella. Make the same layers again with the remaining kale, sauce, Parmesan, and Mozzarella.
8. Cover the casserole with foil and bake for about 20 minutes. Take off the foil and return the dish to the oven for another 20-25 minutes, until the sauce is bubbling and the cheese has begun to brown.
9. Leave the mock lasagna to rest for about 5 minutes before slicing. Serve hot. This freezes well and reheats easily in the microwave.