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Lasagna Penne Bake
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Lasagna Penne Bake

Lasagna Penne Bake

with Kale and Mozzarella

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


serving amount

8 ounce

Ground Beef

6 ounce

Penne Pasta

(Contains Wheat)

1 unit

Yellow Onion

2 clove


4 ounce


1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs

(Contains Wheat)

4 ounce

Mozzarella Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

14 ounce

Diced Tomatoes

Not included in your delivery





2 teaspoon

Olive Oil


Nutrition Values

/ 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.


Large Pot
Large Pan
Large Bowl
Baking Dish


Prep the ingredients

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.

Brown the meat

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.

Assemble the lasagna

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

Cook the lasagna

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!