Step 1

Heat a frying pan or skillet over medium/high heat. Add olive oil and swirl to coat.

Step 2

Season sausage with a pinch of salt and pepper. Brown the sausage. Drain sausage over a bowl and pour the drippings back into the pan and add sausage to the slow cooker.

Step 3

Next, add onions, crushed tomatoes, sun dried tomatoes, tomato paste, red pepper flakes, wine, and a pinch of salt and pepper to the hot pan. Sauté for 5 minutes then add minced garlic. Cook for 1 more minute, then pour into the slow cooker.

Step 4

Add vegetable broth, Italian seasoning, granulated garlic, onion powder, salt, and black pepper to the slow cooker. Cover, and set to low for 6 hours.

Step 5

At the 6 hour mark, break apart the lasagna noodles and add to the slow cooker to soften for 30 minutes.

Step 6

Add chopped kale to the slow cooker for the final 10 minutes of cooking time.

Step 7

Prepare the cheese mixture. Combine ricotta, mozzarella, parmesan, basil, parsley, and garlic salt in a small bowl and mix.

Step 8

Serve lasagna in a bowl with a dollop of ricotta cheese and a sprinkle of parmesan. Enjoy!