Sausage-Kale Skillet Lasagna

flavorful recipes

Sausage-Kale Skillet Lasagna paired with Director’s Cabernet Sauvignon.

A blue skillet filled with Sausage-Kale Skillet Lasagna and a wooden spoon.



  • ½ (19.5-oz) pkg hot Italian turkey sausage links (casings removed)
  • 1 (8-oz) pkg chopped onions (about 1 cup)
  • 1 Tbsp minced garlic
  • 2 (5-oz) pkg baby kale
  • 1 (18-oz) pkg refrigerated cheese ravioli (such as Giovanni Rana)
  • 1 (24-oz) jar natural marinara sauce (such as Rao's)
  • ½ (8-oz) ball fresh mozzarella cheese, thinly sliced
  • 1 Tbsp small fresh basil leaves


  1. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat 3 to 4 minutes or until turkey is browned and crumbly. Stir in kale; cook 1 to 2 minutes or until wilted. Top with ravioli and marinara sauce.
  2. Arrange mozzarella slices over ravioli; cover and cook 4 to 6 minutes or until ravioli is done and cheese is melted. Sprinkle with basil.
Lemon-Garlic Roasted Broccoli

Side Dish Ingredients

  • 2 heads broccoli, cut into spears
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • ½ tsp lemon zest
  • ½ tsp kosher salt
  • ½ tsp pepper

Side Dish Instructions

  1. Preheat oven to 475°F. Combine all ingredients on a rimmed baking sheet; spread in a single layer. Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.

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