Description
Discover how to make a delicious One Pan Turkey Kale Lasagna Bake that is easy to prepare and perfect for a comforting family meal.
Ingredients
- 1 pound (454 g) ground beef (450 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried basil
- 1/2 teaspoon (3 ml) red pepper flakes
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 can crushed tomatoes (28 ounces (794 g), 794 grams)
- 3 cups (720 ml) chopped kale (90 grams)
- 8 lasagna noodles, broken into pieces
- 1 1/2 cups (360 ml) ricotta cheese (340 grams)
- 2 cups (480 ml) shredded mozzarella cheese (200 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- 1/2 cup (120 ml) water (120 milliliters)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another 1 minute.
- Add ground turkey to the skillet and cook until browned, breaking it up with a spoon.
- Season the turkey with dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- Pour in the crushed tomatoes and stir to combine.
- Add chopped kale to the skillet and mix well.
- Break lasagna noodles into pieces and stir them into the mixture.
- Add 1/2 cup of water to the skillet and stir to combine.
- Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
- Remove the skillet from heat and dollop ricotta cheese evenly over the mixture.
- Sprinkle shredded mozzarella cheese over the top.
- Finish with grated Parmesan cheese.
- Transfer the skillet to the preheated oven.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a healthier twist, opt for ground turkey instead of ground beef.
- Enhance the nutritional content by adding in bell peppers or zucchini.
- Switch out kale for spinach or Swiss chard to vary the flavor profile.