• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and dice onion into 1⁄4-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. • Halve lasagna noodles widthwise, then halve again lengthwise (you’ll have 20 squares total; 40 squares for 8). Cover with damp paper towels (this will help prevent the noodles from drying out).

• Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and onion; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. TIP: If you enjoy spicy food, this

• Add kale, crushed tomatoes, garlic powder, stock concentrates, and 1⁄4 cup water(1⁄2 cup for 8 servings); bring to a boil, then reduce to simmer. Cook, stirring occasionally, until liquid has mostly reduced, 3-6 minutes.

• Fill a medium bowl with warm water. • Spread one-quarter of the sauce in an even layer on the bottom of an 8-by-8-inch baking dish. (For 8 servings, divide sauce evenly between two 8-by-8-inch baking dishes.) • Working one at a time, dip lasagna squares into bowl with water, then place over sauce in a single layer. TIP: Avoid overlapping too much to ensure even cooking. It’s OK if some of the squares go up the sides of the dish!

• Top lasagna squares with another one-quarter of the sauce and spread out in an even layer. Dollop one-third of the ricotta over sauce (we made 9 dollops; 18 for 8 servings). Top evenly with one-third of the mozzarella. • Repeat until all ingredients are used (three pasta and three cheese layers in total). TIP: You may have some lasagna squares left over; save for another use.

• Coat a large piece of aluminum foil with nonstick cooking spray; tightly cover baking dish with foil, coated side down. • Bake lasagna on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping rack positions halfway through). • Carefully uncover (steam may release!) and bake until cheese is golden brown and noodles are cooked through, 8-10 minutes more. • Remove from oven; let rest for at least 5 minutes.

• Cut lasagna into four pieces (eight pieces for 8 servings) and serve family style or divide between plates and serve with chili flakes on the side. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***