Go Back
+ servings
Individual creamy turkey and kale skillet lasagnes.

Creamy Turkey and Kale Skillet Lasagna

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course dinner, lunch
Cuisine Italian-american
Servings 3
Calories 1673 kcal


  • 3 tablespoons extra virgin olive oil, divided
  • ½ yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground turkey
  • 10 ounces baby kale

cheesy béchamel

  • 6 tablespoons unsalted butter
  • cup all-purpose flour
  • 2 cups milk
  • 3 tablespoons grated Parmesan
  • salt and pepper to taste


  • 18 pasta sheets, parboiled about 5 minutes
  • 3 tablespoons unsalted butter, softened and divided
  • 2 cups plus 2 tablespoons shredded mozzarella
  • 3 small vines cherry tomatoes


  • 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.


  • *Makes 3 (6 inch) skillets


Calories: 1673kcalCarbohydrates: 157gProtein: 87gFat: 78gSaturated Fat: 39gCholesterol: 253mgSodium: 746mgPotassium: 1635mgFiber: 6gSugar: 15gVitamin A: 11422IUVitamin C: 119mgCalcium: 816mgIron: 6mg
Keyword lasagna, turkey
Tried this recipe?Let us know how it was!