Kale Lasagna with Meat Sauce

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

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.

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.

Combine ricotta cheese kale and egg in a bowl.

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.

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