Kale Tomato Skillet Lasagna
Take the stress out of dinner with this Kale; Tomato Skillet Lasagna. With fresh mozzarella cheese, kale, tomatoes and pasta it will be a family favorite.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
- Tablespoon Olive Oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1 lb ground beef
- 2 cups kale chopped
- 2 Tomatoes diced
- 2 teaspoons oregano
- 6 oz Penne Pasta
- 6 oz fresh Mozzarella cheese torn into small pieces
Sauté olive oil, onion and garlic until onions are tender.
Add ground beef to skillet and cook until done, drain grease and set ground beef aside.
Bring a pot of water to a boil and cook pasta according to package instructions.
Cook kale in skillet until wilted, add a splash or two of water if it’s not wilting.
Add tomatoes to kale in skillet and cook until tomatoes begin to break down. Add 1/4 cup of water if it needs it to help tomatoes cook.
Add in oregano and return ground beef to the pan.
Mix in cooked pasta and half of the mozzarella cheese.
Mix everything together well in the skillet and top with remaining mozzarella cheese.
Heat the oven to Broil and place in oven for 3-5 minutes, or until cheese is melted.
Calories: 546kcal | Carbohydrates: 41g | Protein: 40g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 411mg | Potassium: 798mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4080IU | Vitamin C: 50.6mg | Calcium: 518mg | Iron: 3.9mg