Spicy Sausage and Kale Skillet Lasagna.
Let’s throw everything in a skillet and call it lasagna!
Skillet lasagna, that is.
We have meat, a veggie, noodles, ricotta, sauce and some mozzarella cheese soooo…. I think we’re good.
It’s fun when I can make up the rules!
Even though we made it through the first week of 2018, this is bound to be a long one since it’s the first FULL week. Right? That’s always the hardest. Especially if you’re stuck in the bomb cyclone polar vortex igloo!
If you’re on a sunny beach somewhere, let’s forget about hot lasagna and I’ll just come visit.
Otherwise, skillet lasagna is going to be your BFF this week. Look at all those greens. HELLO HEALTH.
There are only a few foods in this universe that I’m not into, and sausage is one of them. But! It’s really only due to the fennel seeds. Mostly. Because THOSE ruin everything. Funnel seeds (along with celery) can go take a very long walk off a short pier. Please and thank you.
Occasionally I can find some sausage without fennel seeds, or I make a dish like this for Eddie because he loves sausage – and I’ll pick around the sausage. No big deal.
Skillet lasagna is something we LOVE in this house. I first made it and shared it here over five years ago, which is absolutely crazy. I can remember the exact day I made it to photograph for the blog, standing there in the kitchen, taking photos and eating it right out of the skillet because it was so darn good.
One of the reasons that I love making skillet lasagna is that, aside from it being obviously way less time consuming and tedious, it’s actually not terrible for us!
There isn’t QUITE as much cheese in this skillet – not like you’d have in a big old baking dish of lasagna. And while I almost always use whole wheat lasagna sheets for the layered-in-a-dish casserole, this one makes it much easier to just throw some of your favorite whole wheat pasta in the pan. And again! All the greens. Wahoo.
I won’t be mad if you add in a touch of extra cheese though. You rebel.
Spicy Sausage and Kale Skillet Lasagna
- 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-sized head of curly green kale stems removed and leaves chopped
- 3 garlic cloves minced
- 24 ounces of your favorite marinara sauce
- 4 to 6 ounces freshly grated mozzarella or provolone cheese
- 1 cup ricotta cheese
- 3 tablespoons fresh herbs like basil or oregano, for topping
- 3 tablespoons freshly grated parmesan cheese for topping
- Preheat the oven to 425 degrees F. Prepare water for pasta and bring it to a boil. Once it's boiling, you want to cook the noodles just for about 5 to 6 minutes, then drain them.
- While waiting for the pasta to boil, heat a large oven-safe skillet over medium heat and add the olive oil. Add the sausage with the basil, oregano, salt and pepperand use a wooden spoon to crumble it up and break it apart. Cook until the sausage has browned. Add in the kale and the garlic, gently tossing. Cook until the kale has wilted, stirring often, about 5 to 6 minutes.
- At this point your water should be boiling, so make sure to toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain and set aside for a few minutes.
- Add the marinara into the sausage and kale and stir well. Turn off the heat. Stir in about 1/3 cup of the grated mozza/provolone cheese. Add in the broken noodles, using a spatula or spoon to fold the sauce mixture over the noodles. One the noodles are evenly distributed and mostly under the sauce, sprinkle on the remaining cheese and add the ricotta on top in scoops.
- Bake for 15 to 20 minutes, until the cheese is golden and bubbly. Remove and sprinkle with the extra herbs and parmesan cheese.
Did you make this recipe?
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I appreciate you so much!
I love that bubbly brown cheese!
46 Comments on “Spicy Sausage and Kale Skillet Lasagna.”
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Oh my gosh, lasagna is one of my comfort foods and I love that this one is semi-healthy! This sounds amazing! I also love the idea of skillet lasagna because a whole casserole is always way too much for a 2-person family.
I make your orig skillet lasagna a few times a year (which is a lot for me) – can’t wait to try this one!
love that! xo
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YES! I need this for dinner tonight!
100% making this tonight (with veggie sausage). It looks so good! Perfect for all this cold weather.
This looks so good!!!
Looks very tasty! Though it may seem to be a heavy dish especially during the post-holiday time, I like it very much.
Can I use eggplant sliced as my noodles? ?????,
i think you can! i’ve never tried it. you’d probably want to salt them first and let them rest for 30 minutes to remove some of the liquid so they don’t add liquid to the skillet!
Had this last night for dinner, it was awesome! My 20 month old ate up every bite including the kale.
so glad you liked it! :)
This was so good! I didn’t have lasagna noodles on hand, but it was an awesome pasta bake with whole wheat spaghetti!
thank you kaitlin!
Omg, I made this from the Sweet Peas Meal plan last week and it was to die for. Definitely a keeper.
so glad you like it brittany! xo
This looks phenomenal!! I love me a good cast iron skillet meal. Kale evens out the pasta too, right? Yummy!
I’m a sucker for lasagna and this makes me want to make it for dinner, which isn’t good for my diet haha! Thanks for sharing though <3
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Made this tonight for a cool weather meal and subbed the sausage w/ lean ground turkey and just a bit more mozz. Absolutely amazing. Thank you for this!!!! Will definitely be making again and have plenty for another meal for two!
This looks fantastic and it’s on the menu for tonight! Quick question…what size cast iron skillet is that you’re using? Don’t want to run out of room for all that goodness!
thanks sheri! mine is a 12inch skillet!
very similar to baked ziti….
Please what size skillet did you use??? Thank You…
hi! mine is a 12-inch!
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Made this tonight, so so good! I used some random noodle that we had and sliced a medium zucchini lengthwise and put it on the bottom. We did have to go to the store for cheese, but I had everything else on hand (zucchini and kale from the garden). I also used ground pork and added Italian sausage seasoning to it.
This could be fun with pepperoni and olives maybe, like a pizza skillet?
Looks very delicious. Thank you for sharing,
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Do you ever use no-boil lasagna noodles?
I used the no-boil lasagna noodles tonight and they worked great!
My family preferred this over a lazy man’s lasagna– the dollops of ricotta were a big hit!
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Can I use a dutch oven for this recipe?