Oozy, bubbly baked lasagna is everyone’s favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we’ve swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes (plus kale for a surprise veggie boost). Baked until golden and crisp, this recipe’s got all the personality of classic lasagna—but with no assembly required.
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Wash and dry all produce. Heat broiler to high. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely chop onion. Mince or grate garlic. Remove and discard kale ribs and stems, then roughly chop leaves. Tear mozzarella into small pieces
Add fusilli to boiling water and cook until al dente, 9-11 minutes, stirring occasionally. Reserve ½ cup pasta cooking water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add onion and cook, tossing, until softened, 4-5 minutes.
Add beef, garlic, oregano, and as much of the chili flakes as you like to pan. Break up meat into pieces with a spatula or wooden spoon. Cook until browned and no longer pink, 3-5 minutes. Season with salt and pepper. Remove from pan and reserve. Carefully drain any excess grease left by beef.
Return pan to heat and add kale. Cook, tossing, until wilted, 4-5 minutes. (TIP: Add a splash of water if you’re having trouble getting leaves to wilt.) Season with salt and pepper.
Add fusilli, beef mixture, diced tomatoes, and half the mozzarella to pan with kale. Toss, adding just enough pasta cooking water to give tomatoes a saucy consistency. Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a small, lightly oiled baking dish at this point.
Sprinkle remaining mozzarella and panko breadcrumbs over lasagna. Place under broiler and broil until cheese is melted, about 3 minutes. Divide between plates and serve.