Kale Lasagna with Meat Sauce

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

4. Combine ricotta cheese, kale, and egg in a bowl.

5. Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.

6. Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Cook's Note:

You can use chopped spinach instead of kale, and any kind of shredded cheese that you like.