Cheesy Weekday Kale Lasagna

Cheesy Weekday Kale Lasagna

It feels wrong to be posting such a cheesy, comfort-food dish in the Spring. Usually by now I’d be craving grain bowls or veggie wraps, but with the temps in the 30’s over the weekend, all I wanted was a slice of lasagna. Now, let me clarify: this is a “healthier” lasagna – if you’re looking for an indulgent lasagna that tastes just like your mom or grandma’s recipe, this is not it. No, this is a lasagna for those of us who want the comfort-food feel while still eating healthy. I call it a “weekday lasagna”.


So what makes this healthier? Sub in ground turkey instead of ground meat, add in a few cups of kale (find out why kale is so healthy by reading this article), and turn down the cheese just a bit (I promise it is still cheesy!). If you really want to cut down on calories, you could use low-fat or fat-free cheese, but I personally prefer whole fat cheese. Not only does it taste better, but it is also more satiating and doesn’t contain any filler ingredients.

Because I wanted a lasagna that you could quickly whip up on a weekday I used canned tomato sauce, but it would be even better with a homemade sauce if you have the time!

So here’s a toast to not waiting for the next holiday to enjoy you favorite comfort food!

Cheesy Weekday Kale Lasagna

This lasagna for those of us who want the comfort-food feel while still eating healthy. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: Healthy, Pasta, Vegetarian
Servings: 8


  • 1 lb Ground Turkey
  • 2 Cloves Garlic minced
  • 5 cups Kale roughly chopped
  • 15 oz Ricotta Cheese
  • 1 cup Mozzarella Cheese shredded
  • 1 large Egg
  • 1/4 tsp Nutmeg
  • 1 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes
  • Salt and Pepper
  • 9 Lasagna Sheets I use ones that don't need to be pre-cooked
  • 1 Jar Tomato Sauce store-bought or homemade, preferably seasoned with basil and garlic


  • Preheat oven to 350° F
  • In skillet over medium-high heat, brown ground turkey. Season with salt and pepper. Once done, remove and place on a paper towel-topped plate.
  • Add garlic and kale to skillet. Season with salt, pepper, and 1/4 tsp red pepper flakes. Reduce heat to medium-low and let cook until kale is softened. Remove from heat.
  • While kale is cooking, combine ricotta and 1/2 cup of mozzarella cheese in medium bowl. Add in egg, nutmeg, and Italian seasoning. Mix well. Add salt and pepper if desired.
  • In a 9 x 13 pan, spoon a light layer of sauce in the bottom, then top with three pasta sheets. Add 1/2 the ricotta mixture, 1/2 kale, and 1/2 ground turkey. Top with sauce. Add next three pasta sheets and top with the rest of the ricotta, kale, and ground turkey. Top with sauce. Finally, place final three pasta sheets down and top with remaining sauce. Sprinkle 1/2 cup mozzarella over the top.
  • Place in oven and bake 30-40 minutes.
  • Remove from oven and let cool for 10 minutes. Enjoy!


Nutrition per slice: 400 calories, 18 g Fat, 8 g Saturated Fat, 29 g Carb, 4 g Fiber, 7 g Sugar, 31 g Protein

Add a comment


  • David AvatarDavid4 years ago

    Hi Kelli,
    For the Kale lasagna, do you have any suggestions for vegetarian substitutes for the turkey? We make a spinach lasagna, but this recipe looks awesome, and I would like to try it. Just want to know if doing so without the turkey would mean to add more kale? Or do you have a different suggestion? It’s great to see your blog!

    • The Healthy Toast AvatarThe Healthy Toast4 years ago

      Hi David,
      I think mushrooms would be a really good vegetarian substitute. You could also try eggplant as well – you would just want to really get all the moisture out of it first. Let me know what you end up trying and how it goes! I’m so glad you like the blog!

  • About

    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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