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