Chef Beni's Creamy Lasagne

benelisa cotto


I made this dish after a trip to an Italian chain eatery that serves a decent soup with these ingredients.Everyone loved it and it is now requested often.


★★★★★ 1 vote

30 Min
50 Min


  • 1 box
    lasagna noodles, no boil
  • 24-32 oz
    alfredo sauce
  • 2 lb
    italian pork sausage
  • 2 c
    cooked chopped kale
  • 2 c
    mozzarella cheese
  • 1/2 c
    parmesan cheese
  • 1-1/2 c
    ricotta cheese
  • 1 bunch
    fresh basil
  • 3 clove
  • 2 pinch
  • 1 pinch
  • pinch
    red pepper flakes,optional

How to Make Chef Beni's Creamy Lasagne


  1. Remove sausage from casing and par-cook,season with salt,pepper and red pepper flakes.
  2. Mince garlic and add to sausage,cook for an additional minute.set sausage aside to cool.
  3. Chop kale and saute in a little olive oil for two minutes,set aside.
  4. To assemble:coat bottom of pan with 1/3 cup alfredo sauce,place three pasta sheets,two side by side and one adjacent to those,on sauce,add another 1/3 cup sauce over sheets,next layer half of the cooked sausage,dollop 3/4 cup ricotta cheese and spread,then sprinkle half of the cooked kale over that,top with 3/4 cups mozzarella cheese,then a tablespoon chopped basil,sprinkle some parmasan cheese over it,then drizzle 1/3 cup sauce over all.repeat those steps.then add three more pasta sheets,drizzle w remaining sauce and top w remaining cheeses and chopped basil.cover with foil and bake at 350 for 40 minutes,uncover and bake an additional ten minutes.let stand to set ten minutes before cutting.

Printable Recipe Card

About Chef Beni's Creamy Lasagne

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian

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