HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLasagna Penne Bake
Lasagna Penne Bake

Lasagna Penne Bake

with Kale and Mozzarella

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Everyone loves a gooey baked lasagna – but it can be a pain to layer. This baked pasta has all the flavors of Italian lasagna, but requires zero assembly! Adding kale to the pasta sauce is a great way to sneak extra leafy greens into your diet.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Ground Beef

6 ounce

Penne Pasta


1 unit

Yellow Onion

2 clove


4 ounce


1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs


4 ounce

Mozzarella Cheese


1 teaspoon

Chili Flakes

14 ounce

Diced Tomatoes

Not included in your delivery


Kosher Salt



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories868 kcal
Energy (kJ)3632 kJ
Fat28 g
Saturated Fat12 g
Carbohydrate99 g
Sugar15 g
Dietary Fiber9 g
Protein54 g
Sodium884 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Large Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Remove the ground beef from the refrigerator and bring to room temperature. Halve, peel, and finely chop the onion. Mince or grate the garlic. Remove and discard the kale ribs and stems, then roughly chop the leaves.


Cook the penne: Add the penne to the boiling water and cook for 9-11 minutes, until al dente. Drain.


Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the chopped onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the beef, garlic, oregano, and as much chili flakes as you like to the pan. Cook, breaking up the meat into pieces, until browned. Season with salt and pepper.


In a large bowl, toss together the drained penne, beef mixture, tomatoes, kale, and half the mozzarella. Season with salt and pepper.


Transfer to a lightly oiled baking dish (ours is 9”x13”) and sprinkle with the panko and remaining mozzarella. Place in the oven for 12-15 minutes, or until browned and bubbling. Enjoy!