Kale Lasagna with Meat Sauce

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

Step 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.

Step 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.

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

Step 5
Layer lasagna in a 9×13-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.

Step 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.