Step 1

Preheat oven to 425 degrees.

Step 2

Place a covered pot of water over high heat and bring to a boil. Add pasta noodles and cook until al dente; 1-2 minutes for fresh pasta or 7-9 minutes for dried. Drain and set onto sheet pan.

Step 3

In a skillet set over medium heat, drizzle in 1 tbsp. olive oil then add ground uncooked sausage. Cook, breaking up with spoon, until no longer pink, about 5 minutes. Drain fat.

Step 4

Meanwhile, mix together ricotta cheese, milk/milk alternative and 1 tsp. each of kosher salt and pepper in a small bowl.

Step 5

Spray a standard cake pan or 8x8" dish with cooking spray, then add 1/4 cup marinara sauce to cover bottom.

Step 6

Cut noodles into half and create one layer over marinara (it's okay if noodles overlap slightly). Top with half of ricotta, half of sausage and half of torn kale. Pour on another thin layer of marinara then top with a new layer of noodles. Repeat once more.

Step 7

After final noodles have been placed on top of stack, pour on any remaining marinara sauce then top with mozzarella cheese. Sprinkle with parmesan cheese and cover with tin foil.

Step 8

Bake covered for 15 minutes, then carefully remove foil and bake another 10 minutes or until golden and bubbling.

Step 9

Let lasagnette rest for at least 5 minutes before slicing!