Lasagna With Sausage and Kale

• 12 ounces hot Italian sausages, removed from casings and crumbled
• 2 large onions, halved and thinly sliced (about 4 cups)
• 1 bunch kale, thick stems removed
• 4 garlic cloves, minced
• salt and pepper
• 8 ounces lasagna noodles, each broken crosswise into 4 to 6 pieces (about 9 noodles)
• 1 pint grape tomatoes, halved (could also use cherry tomatoes)
• 3 cups part-skim ricotta cheese
• 12 cup parmesan cheese, finely grated

1. Preheat oven to 400 degrees.
2. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes.
3. Stir in onions; cover, and cook until softened, 5 minutes.
4. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes.
5. Add garlic; cook 2 minutes.
6. Transfer to a large bowl.
7. Add kale and 1/2 cup water to pot; season with salt and pepper.
8. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes.
9. Drain; coarsely chop.
10. Transfer to bowl with onions.
11. Meanwhile, cook noodles 2 minutes less than package instructions.
12. Drain; rinse under cold water.
13. Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
14. Toss well.
15. Pour into a 9-by-13-inch baking dish; smooth top with a spatula.
16. Sprinkle with Parmesan.
17. Bake until golden brown, about 40 minutes.
18. Cool 10 minutes before serving.

italian sausages, onions, kale, garlic, salt, lasagna noodles, grape tomatoes, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/lasagna-with-sausage-and-kale-409703 (may not work)