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Ground Pork Skillet Lasagna

Dig into the savory flavors of Ground Pork Skillet Lasagna. Made with rich, savory ground pork, this delectable dish turns dinner time into the ultimate feast.

Cooking time 45 min
Preparation time Prep 10 min
Total time Serves 4

Ingredients

  • 1 lb. of fresh ground pork
  • 1 tbsp. extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tsp. all-purpose seasoning
  • 1 tsp. Italian seasoning
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 4 cups chopped fresh kale
  • 4 garlic cloves, minced
  • 2 tbsp. tomato paste, organic
  • ¼ cup cooking wine
  • 8–10 whole lasagna noodles, broken into thirds
  • 4 cups jarred marinara sauce, organic
  • 1 cup vegetable stock/broth, plus more if needed
  • 1 cup part-skim ricotta
  • 1–2 cups shredded mozzarella
  • ¼ cup finely grated Parmesan, plus more for serving
  • Chopped fresh parsley

Ingredients

  • 1 lb. of fresh ground pork
  • 1 tbsp. extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tsp. all-purpose seasoning
  • 1 tsp. Italian seasoning
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 4 cups chopped fresh kale
  • 4 garlic cloves, minced
  • 2 tbsp. tomato paste, organic
  • ¼ cup cooking wine
  • 8–10 whole lasagna noodles, broken into thirds
  • 4 cups jarred marinara sauce, organic
  • 1 cup vegetable stock/broth, plus more if needed
  • 1 cup part-skim ricotta
  • 1–2 cups shredded mozzarella
  • ¼ cup finely grated Parmesan, plus more for serving
  • Chopped fresh parsley

Directions

  1. Heat oil in a deep 12 to 14-inch oven-safe skillet over medium-high heat. Add ground pork, onions, all purpose seasoning, Italian seasoning, smoked paprika, and red pepper flakes, stirring everything to combine. Cook, breaking up the meat with a spoon, until fat has rendered, and pork is browned and has reached an internal temperature of 160 degrees F. Allow a 3-minute rest. Drain any excess fat and return to heat.

  2. Add the minced garlic and kale and saute until tender, about 5 minutes.

  3. Stir in tomato paste and cook for 30 seconds before adding the cooking wine and continue cooking until reduced, another 1–2 minutes. ​

  4. Add the marinara and veggie broth, stirring to combine. Reduce the heat to low and bring to a simmer.​

  5. Add the broken lasagna noodles to the skillet. Stir to combine and spread into an even layer, making sure as many of the noodles are submerged in liquid as possible.​

  6. Continue to simmer briskly (uncovered), stirring occasionally, until the noodles are tender, and the sauce has thickened slightly, about 25 minutes (add additional broth—-¼ cup at a time as needed if the noodles have absorbed all the liquid before they’re cooked fully). NOTE: Try keeping noodles submerged in sauce, stirring as needed.

  7. Preheat the oven to 375 degrees F.

  8. Once noodles are ready, dollop the ricotta over the lasagna with a small spoon and do not stir anymore.​

  9. Remove the skillet from the heat and sprinkle with the mozzarella and Parmesan.

  10. Place the skillet in the oven for a few minutes until the cheese has melted and is golden brown in a few spots. Remove from oven and sprinkle with fresh chopped parsley and serve. ​

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