Let’s throw everything in a skillet and call it lasagna!
Skillet lasagna, that is.
We have meat, a green vegetable, noodles, ricotta, marinara and some melty mozzarella—so yes, this absolutely counts as lasagna.
It’s fun when you can bend the rules!
Even though the new year has begun, the first full week always feels long. If you’re somewhere warm and sandy, forget hot lasagna — I’ll come visit. For the rest of us, this skillet lasagna will be your best friend this week. Look at all those greens: hello, health!
Full disclosure: I’m not a huge fennel-forward sausage fan. Fennel seeds (and celery) are usually the reason I pass on some sausages. But when I find fennel-free sausage or make a dish Eddie loves, I’ll work around it. In this recipe the sausage adds flavor and the kale keeps things bright and nutritious.
Skillet lasagna is a longtime favorite in our house. I first shared this version years ago and still love it because it’s fast, comforting and cleaner than a traditional layered lasagna. Less cheese overall, and using broken whole-wheat noodles or your favorite pasta makes it quicker and just as satisfying. Plus—kale!
If you want to be a little rebellious, add an extra handful of cheese. I won’t be mad.
Spicy Sausage and Kale Skillet Lasagna
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Ingredients
- 8 ounces whole wheat lasagna noodles broken into thirds
- 1 teaspoon olive oil
- 1 pound hot Italian sausage removed from the casing
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium head curly green kale stems removed and leaves chopped
- 3 garlic cloves minced
- 24 ounces marinara sauce
- 4 to 6 ounces freshly grated mozzarella or provolone
- 1 cup ricotta cheese
- 3 tablespoons fresh herbs like basil or oregano, for topping
- 3 tablespoons freshly grated parmesan cheese for topping
Instructions
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Preheat the oven to 425°F. Bring a pot of salted water to a boil.
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Boil the broken lasagna noodles for 5–6 minutes until just tender, then drain and set aside.
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While the pasta cooks, heat a large oven-safe skillet over medium heat and add the olive oil. Add the sausage, dried basil, oregano, salt and pepper. Crumble and brown the sausage.
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Add the kale and minced garlic to the skillet, tossing until the kale wilts, about 5–6 minutes. Stir in the marinara sauce and remove the pan from the heat. Mix in about 1/3 cup of the grated mozzarella or provolone.
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Fold the cooked noodles into the sauce and sausage mixture until evenly coated and mostly submerged. Sprinkle the remaining cheese over the top and dot with spoonfuls of ricotta.
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Bake for 15–20 minutes, until the cheese is golden and bubbly. Remove from the oven and sprinkle with fresh herbs and parmesan before serving.
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I appreciate you so much!
I love that bubbly, golden-brown cheese!