Creamy Turkey and Kale Skillet Lasagna
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Servings
3
-
Calories
1673 kcal
-
Cuisine
Italian-American Fussion
Creamy Turkey and Kale Skillet Lasagna
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 3 tablespoons olive oil extra virgin, divided
- ½ yellow onion finely diced
- 2 garlic cloves, minced
- 1 pound ground turkey
- 10 ounces kale baby
cheesy béchamel
- 6 tablespoons butter unsalted
- ⅓ cup all-purpose flour
- 2 cups milk
- 3 tablespoons Parmesan Cheese grated
- salt to taste
- black pepper to taste
assembly
- 18 pasta sheets about 5 minutes, parboiled
- 3 tablespoons unsalted butter softened and divided
- 2 cups mozzarella cheese shredded, 2 tablespoons
- 3 cherry tomatoes small, on the vine
Instructions
- Place a large skillet over medium-high heat. Pour in 2 tablespoons oil, add onion and saute for 4 to 5 minutes. Add garlic and continue to saute for an additional minute. Season with salt and pepper.
- Add turkey, breaking up with a wooden spoon and brown for 3 to 4 minutes. Season with salt and pepper. Transfer turkey mixture to a mixing bowl and set aside.
- Place skillet back stove and lower heat to medium. Add remaining tablespoon of oil and kale and saute for 3 to 4 minutes, until kale has just wilted. Season with salt and pepper and transfer to another mixing bowl.
- Using the back of a wooden spoon, press kale and drain excess liquid from kale.
- Place skillet over stove for a final time and lower heat to medium-low. Add butter and melt.
- Sprinkle flour over butter and stir together with a wooden spoon for about 3 minutes to remove raw flavor of the flour.
- Slowly add milk, while stirring, until all milk has been added. Continue to stir mixture together until completely smooth and mixture thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Remove from heat and sprinkle Parmesan over mixture and stir together until smooth and creamy.
- To assemble: Preheat oven to 375˚F.
- Lightly grease 3 (6”) skillets with 1 tablespoon butter each. Pour a heaping spoonful of béchamel over each skillet and top each skillet with 2 pasta sheets, slightly overlapped.
- Top pasta sheets with ¼ heaping cup of ground turkey, followed by a thin layer of kale. Pour about 3 tablespoons béchamel and sprinkle about 2 tablespoons shredded mozzarella over kale. Repeat with another layer of pasta sheets, turkey, kale, béchamel, and mozzarella. Top each skillet with 2 more pasta sheets remaining béchamel and shredded mozzarella. Finish each skillet with a vine of cherry tomatoes and place onto a large baking sheet.
- Bake skillets for about 30 minutes or until bubbling and slightly browned on top. Remove from heat and allow lasagnas to cool for about 10 minutes before serving.
Notes
- *Makes 3 (6 inch) skillets
Nutrition Information
Show Details
Calories
1673kcal
(84%)
Carbohydrates
157g
(52%)
Protein
87g
(174%)
Fat
78g
(120%)
Saturated Fat
39g
(195%)
Cholesterol
253mg
(84%)
Sodium
746mg
(31%)
Potassium
1635mg
(35%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
11422IU
(228%)
Vitamin C
119mg
(132%)
Calcium
816mg
(82%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1673 kcal
% Daily Value*
| Calories | 1673kcal | 84% |
| Carbohydrates | 157g | 52% |
| Protein | 87g | 174% |
| Fat | 78g | 120% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 253mg | 84% |
| Sodium | 746mg | 31% |
| Potassium | 1635mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 11422IU | 228% |
| Vitamin C | 119mg | 132% |
| Calcium | 816mg | 82% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
