Chef Leo’s Kale (Cavalo Nero) and Sausage Lasagna

Recipe serves 10-12

Ingredients for the lasagna:

-12 ounces (about 3 links) spicy Italian sausage, removed from casings and crumbled add 3 tablespoons water

- 1/4 cup of white wine

- 12 ounces fresh pasta sheets about 8-10 sheets (* available in the freezer aisle or an Italian grocer)

- 4 cups fresh Pecorino cheese shredded

- 4 cups béchamel sauce * see recipe

- 2 cups of Kale pesto * see recipe cleaned and cooked for 15 minutes - 3 tablespoons of oil for cooking sausages

Bechamel Ingredients:

5 tablespoons butter

1 cup all-purpose flour

4 cups milk

1 teaspoon salt, or more to taste

¼ teaspoon freshly grated nutmeg

Preparation:

Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 5 minutes.

On low heat, slowly whisk in milk until the sauce thickens. Bring to a gentle simmer, and continue simmering until the flour has softened and no longer tastes gritty. The sauce should be creamy and thickened for 10 to 20 minutes. Season with salt and nutmeg.

Kale Pesto Recipe:

Makes 2 cups

Ingredients:

6 cups cooked kale or cavalo nero

2 cloves garlic 

½  cup pine nuts or walnuts

1 cup extra virgin olive oil

1/4 teaspoon salt

Preparation:

Ahead: Cook the kale for 10 minutes then drain and set aside.

Place the cooked kale and garlic in a food processor and nuts and pulse for several seconds.

With the food processor running, slowly stream in the olive oil.

Add salt.

 Lasagna Assembly:

Preheat oven to 350 F degrees.

Make the béchamel sauce, grate the cheese and the kale pesto, and set aside for assembly of the lasagna.

In a pan, place olive oil and cook sausage over medium heat, stirring often, until browned, about 5 minutes.* Leo’s tip: When cooking the sausage, add a couple of teaspoons of water before sautéing. This will evaporate and make the sausage crumble in the pan. When the sausage is browned, add white wine and transfer to a large bowl.

Now, you are ready to assemble your lasagna.

In a pan casserole (13.5” x 9.75” x 2.5”) Spread the béchamel about 1 cup on the bottom of the pan. Place 2 sheets of pasta on top, then spread the top of the pasta sheet with 1 cup béchamel, then the ½ cup of pesto, spreading it gently with the back side of your spoon to combine the sauce and the pesto. Then sprinkle the sausage about 3 tablespoons, followed by 1 cup of the shredded Pecorino cheese. Repeat this stacking until you have 4 layers.

* Leo’s Tip- On the top of the lasagna, you can combine the béchamel and the pesto more to a lighter green color, so when it cooks, it will become a lovely dark green color.

 Bake for 20-30 minutes. Leave to cool and set for about 10 minutes. Serve warm.