Roasted Garlic Sausage Kale and Mushroom Lasagna

This Roasted Garlic Sausage Kale and Mushroom Lasagna is packed full of flavor! Lasagna noodles are layered in a roasted garlic parmesan cream sauce with sautéed sausage and mushrooms. Top it off with mozzarella and asiago cheese and herbs! Far from your classic lasagna, but absolutely delicious!

I love a good lasagna. Have you tried my Pumpkin Carbonara Lasagna with Pancetta? What about this Sausage and Spinach Gnocchi Bake? SO good!

who doens't love a good lasagna recipe?

Everybody loves lasagna, am I right? I've seen so many takes on this dish and I love switching it up and morphing it into something delicious. Lasagna can feed a crowd at parties or be a meal shared amongst a small group. It's a unicorn because it can do just about anything - freezes, reheats well, and honestly, it tastes better as the day go by. (up to like a week of course)

This Sausage Kale and Mushroom Lasagna in particular really stopped me in my tracks. I randomly came up with this idea while perusing the aisles of the grocery store. I thought "let's try a kale lasagna" and it somehow morphed into this lovely recipe!

When I actually made it in the kitchen, it came out far better than I could've ever imagined. I hope that you all enjoy this recipe because it's so different but the flavors are truly incredible together *insert chef's kiss*.

what is the correct order for layers of lasagna?

Here's what I was taught - sauce, noodles, ricotta, meat layer, any additional cheese and then repeat. However, because this Roasted Garlic Sausage Kale and Mushroom Lasagna doesn't have any ricotta, I simply do sauce, noodles, meat layer, kale, then cheese and repeat.

I believe this order was set in place to ensure everything cooks properly, however, I'm no expert on the history of lasagna. All I know is that I really enjoy cooking it. Furthermore, I also really. REALLY. enjoy eating it too. lol

do you need to boil the lasagna noodles before baking for this sausage kale and mushroom lasagna?

Nope! I've never used boiled noodles nor do I use the "no boil" lasagna noodles. So long as you use enough sauce, the noodles will cook in the oven while baking.

I feel like this is heavily debated. Just know that for this Sausage Kale and Mushroom Lasagna, there's no need to boil the lasagna noodles. Skip that step and save yourself some time and dishes!

How do you make Kale and Mushroom Lasagna?

roast the garlic

Start by preheating the oven to 425 degrees F. Slice the top of 2 full heads of garlic and place in a piece of aluminum foil. Drizzle olive oil on top and sprinkle with salt and pepper. Close the aluminum foil around it and place on the oven rack for about 40 minutes, until garlic is mushy. Reduce heat to 350 degrees F.

saute the sausage, onion, and mushrooms

While the garlic is roasting, saute sausage and red onions together in a skillet. Then add the mushrooms and cook until mushrooms and onions are completely cooked down and soft. Add in the seasonings, stir together and set aside.

make the roasted garlic sauce

After the garlic is finished roasting, squeeze out the garlic cloves onto the aluminum foil and set aside. Melt butter in a skillet and then add flour. Stir together to make a paste then add milk, salt and pepper, rosemary, thyme, nutmeg, and the roasted garlic. Whisk constantly until the sauce thickens. Remove from the heat and in parmesan cheese.

assemble!

In a 9x13 baking dish, thinly coat the bottom of the dish with the roasted garlic sauce. Place 3-4 lasagna noodles on top. Then add the sautéed sausage/onion/mushroom mixture, top that with kale and mozzarella and asiago cheese. Repeat this. Then cover with aluminum foil and bake for 35 minutes. Uncover and continue to bake for another 20 minutes, until cheese is slightly browned.

how to store sausage kale and mushroom lasagna

Leftovers are always fun because second day food always tastes even better. The flavors get to sit together and marinate!

When storing this Sausage Kale and Mushroom Lasagna, you should cut the lasagna into individual slices and store in an airtight container for up to 5-6 days. You can also freeze the lasagna in an airtight freezer safe container for up to one month.

When you're ready to reheat, simply heat up in the microwave until warm.

More Recipes You'll Love!

• Zucchini Lasagna Bolognese
• One Pot Creamy Tomato Pasta with Spinach
• Roasted Garlic Labneh
• Kale Pesto and Cheese Stuffed Shells
• Chicken Alfredo Spaghetti Squash
• Tangerine Pistachio Kale Salad

This blog post and recipe for Sausage Kale and Mushroom Lasagna was made in partnership with WP Rawl! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!

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Roasted Garlic Sausage Kale and Mushroom Lasagna

By: Britney

This Roasted Garlic Sausage Kale and Mushroom Lasagna is savory, creamy, cheesy, and flavorful. It's full of herbs and absolutely delicious!

Serving: 12 servings

Prep Time: 45 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 45 minutes mins

Calories: 489kcal

Equipment

• ▢
  9x13 baking dish
• ▢
  Skillet

Ingredients

• ▢ 2 heads Garlic
• ▢ Olive Oil
• ▢ Salt and Pepper, as desired
• ▢ 14 oz pack Sausage, sliced 
• ▢ 1 Red onion, diced 
• ▢ 2 cups Mushrooms
• ▢ 2 tsp Italian seasoning 
• ▢ ½ cup Salted butter
• ▢ ½ cup Flour
• ▢ 4 cups whole milk
• ▢ ¼ tsp Nutmeg 
• ▢ 1 tbsp Fresh thyme
• ▢ 1 tbsp Fresh chopped rosemary
• ▢ 1 cup Parmesan, shredded
• ▢ 8 sheets Lasagna noodles
• ▢ 3 cups Kale, shredded
• ▢ 2 cups Mozzarella cheese
• ▢ ½ cup Asiago cheese

Directions

• Start by preheating the oven to 425 degrees F. Slice the top of 2 full heads of garlic and place in a piece of aluminum foil. Drizzle olive oil on top and sprinkle with salt and pepper. Close the aluminum foil around it and place on the oven rack for about 40 minutes, until garlic is mushy. Reduce heat to 350 degrees F.
• While the garlic is roasting, saute sausage and red onions together in a skillet. Then add the mushrooms and cook until mushrooms and onions are completely cooked down and soft. Add in the seasonings, stir together and set aside.
• After the garlic is finished roasting, squeeze out the garlic cloves onto the aluminum foil and set aside. Melt butter in a skillet and then add flour. Stir together to make a paste then add milk, salt and pepper, rosemary, thyme, nutmeg, and the roasted garlic. Whisk constantly until the sauce thickens. Remove from the heat and in parmesan cheese.
• In a 9x13 baking dish, thinly coat the bottom of the dish with the roasted garlic sauce. Place 3-4 lasagna noodles on top. Then add the sautéed sausage/onion/mushroom mixture, top that with kale and mozzarella and asiago cheese. Repeat this. Then cover with aluminum foil and bake for 35 minutes. Uncover and continue to bake for another 20 minutes, until cheese is slightly browned.

Nutrition

Calories: 489kcal | Carbohydrates: 27g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 899mg | Potassium: 355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 8mg | Calcium: 322mg | Iron: 3mg

Course: Dinner, Lunch, Pasta

Cuisine: American, Italian

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