RAVIOLI LASAGNA WITH BABY KALE AND ITALIAN SAUSAGE

prep 25 minutes bake 55 minutes at 375°F

•    1 5- to 6-oz. pkg. baby kale, coarsely chopped
•  12 oz. Italian-flavor cooked chicken sausage, chopped
• 1½ cups shredded mozzarella cheese (6 oz.)
•   ½ cup snipped fresh basil
•    1 28-oz. can no-salt-added crushed tomatoes
•    1 14.5-oz. can fire-roasted diced tomatoes with garlic, undrained
•    1 8-oz. can no-salt-added tomato sauce
•    1 tsp. dried Italian seasoning, crushed
•   ½ tsp. fennel seeds, crushed
•    2 9-oz. pkg. refrigerated cheese-filled ravioli
• Grated Parmesan cheese (optional)

1. Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. In a bowl combine kale, sausage, ¾ cup of the mozzarella cheese, and the basil. For sauce, in another bowl combine the next five ingredients (through fennel seeds).

2. Spread about 1 cup of the sauce in the prepared dish. Top with one package ravioli and half the kale mixture. Spoon another 1 cup sauce over kale mixture. Top with remaining ravioli and kale mixture. Spoon remaining sauce on top. Sprinkle with remaining ¾ cup mozzarella cheese.

3. Cover with nonstick or greased foil. Bake 30 minutes. Remove foil; bake 25 minutes more or until heated. If desired, top with Parmesan cheese and additional basil.

number of servings 8

per serving 378 cal., 13 g fat (7 g sat. fat), 82 mg chol., 858 mg sodium, 40 g carb., 6 g fiber, 10 g sugars, 24 g pro.

FLEX IT

Go meatless while keeping the Italian flavors in this lasagna. Swap one 15-oz. can cannellini beans, rinsed and drained, for the sausage.