Description
Discover a delicious one-pan meal with this Turkey and Kale Lasagna Skillet recipe. Learn how to make a hearty and flavorful dish perfect for weeknight dinners.
Ingredients
- – 3 tablespoons (45 ml) vegetable oil, divided
- – 1/2 yellow onion, finely diced
- – 2 garlic cloves, minced
- – 1 pound (450 g) ground beef
- – 10 ounces (280 g) baby kale
- – 6 tablespoons (85 g) unsalted butter
- – 1/3 cup (40 g) all-purpose flour
- – 2 cups (480 ml) milk
- – 3 tablespoons (25 g) grated Parmesan
- – salt and pepper to taste
- – 18 pasta sheets, parboiled about 5 minutes
- – 3 tablespoons (45 ml) unsalted butter, softened and divided
- – 2 cups (200 g) plus 2 tablespoons shredded mozzarella
- – 3 small vines cherry tomatoes
Instructions
- Set a large pan on medium-high heat. Drizzle in 2 tablespoons of oil, toss in the diced onion, and cook for 4 to 5 minutes. Add the minced garlic and continue cooking for another minute. Add a pinch of salt and pepper.
- Introduce the ground beef, breaking it up with a wooden spoon, and cook until browned, about 3 to 4 minutes. Add more salt and pepper to taste. Move the beef mixture into a bowl and keep aside.
- Return the pan to the stove and reduce to medium heat. Add the last tablespoon of oil and toss in the baby kale, cooking for 3 to 4 minutes until it softens. Season with salt and pepper, then transfer it to another bowl.
- Press down on the kale with the back of a wooden spoon to remove any excess moisture.
- Place the pan back on the stove and lower the heat to medium-low. Add the butter and let it melt.
- Scatter the flour over the melted butter and stir continuously for about 3 minutes to cook off the raw taste.
- Gradually pour in the milk while stirring, ensuring it is fully incorporated. Keep stirring until the mixture is smooth and thick enough to coat a spoon. Season with salt and pepper, then remove from heat. Stir in Parmesan until the sauce is creamy.
- To put it together: Preheat the oven to 375ËšF.
- Grease three 6-inch skillets with 1 tablespoon of softened butter each. Spoon a generous amount of the béchamel sauce into each skillet, then place 2 slightly overlapping pasta sheets on top.
- Add ¼ cup of the cooked beef over the pasta, followed by a thin layer of kale. Drizzle approximately 3 tablespoons of béchamel and sprinkle 2 tablespoons of mozzarella over the kale. Layer again with pasta, beef, kale, béchamel, and mozzarella. Finish with 2 more pasta sheets and the remaining béchamel and mozzarella. Top each skillet with a vine of cherry tomatoes and set them on a large baking tray.
- Bake for around 30 minutes until the top is bubbly and lightly golden. Let the lasagnas cool for about 10 minutes before serving.
Notes
- Thoroughly drain cooked baby kale to prevent excess moisture in the lasagna layers.
- Adjust the seasoning of the béchamel sauce to your preference before layering it in the skillet.
- Enhance the sauce’s flavor by using high-quality Parmesan and feel free to add extra vegetables or herbs for more taste and nutrition.