Go Back

Kale and Tomato Skillet Lasagna

Make dinner a breeze with this easy and quick Kale and Tomato Skillet Lasagna. Full of fresh cheese, tomatoes, kale and pasta it's a delicious meal!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author Emily


  • 1 TBSP Olive Oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 2 cups kale, chopped
  • 2 tomatoes, diced
  • 2 tsp oregano
  • 6 oz penne pasta
  • 6 oz fresh mozzarella torn into pieces


  1. Sauté olive oil, onion and garlic until onions are tender.

  2. Add ground beef to skillet and cook until done, drain grease and set ground beef aside

  3. Bring a pot of water to a boil and cook pasta according to package instructions

  4. Cook kale in skillet until wilted, add a splash or two of water if it’s not wilting

  5. 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

  6. Add in oregano and return ground beef to the pan

  7. Mix in cooked pasta and half of the mozzarella cheese 

  8. Mix everything together well in the skillet and top with remaining mozzarella cheese

  9. Heat the oven to Broil and place in oven for 3-5 minutes, or until cheese is melted