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!

Print Recipe

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

Ingredients

• 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

Instructions

• 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!

Notes

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