1 1/2 lbs Italian sausage
1 28 oz. can crushed tomatoes
10 oz. lasagna noodles, broken into smaller pieces
8 oz. fresh kale, optional
4 C chicken stock
2 C water
1 C ricotta cheese
1 C white onion, chopped
1/2 C parmesan cheese, grated
2 bay leaves
3 large cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp extra-virgin olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
kosher salt and freshly ground pepper, to taste
In a large stockpot or Dutch oven, heat olive oil, over medium-high heat.
Add and brown sausage. Once sausage is cooked through, add onion. Cook until softened.
Add minced garlic. Cook for 1-2 minutes, or until fragrant.
Season generously with salt and pepper.
Add basil, oregano, and red pepper flakes.
Stir in tomato paste until incorporated. Add crushed tomatoes, chicken stock, water, and bay leaves.
Increase heat, bring to a boil, and cook for 5 minutes. Reduce heat and simmer for 25-30 minutes.
Add lasagna noodles and kale (if using).
Cook for 8-10 minutes, or until al dente.
In a separate bowl, combine ricotta and parmesan cheese until smooth.
Serve with a large spoonful of ricotta mixture.