Skillet Lasagna

I don't really think I need to explain why I wanted to make this recipe as soon as I came across it on...Pinterest. This dish was AMAZING. It is very hearty, healthy (for pasta) and EASY.  The only problem I had is this requires a large skillet...I have a semi large frying pan. I don't even really know how big it is.  So it was a bit difficult trying to keep all the food in the pan. But otherwise, I cannot wait to make this again! Big thanks to the Realistic Nutritionist for this. I did modify her recipe a bit. The original recipe is vegetarian, and well, I like meat so I added ground turkey. The original recipe also calls for mushrooms. No. Thank. You. And of course, I upped the amount of garlic used. My modified recipe below.

Skillet Lasagna
Serves: 4
Cook time according to the Realistic Nutritionist: 20 minutes
Cook time according to Rachel: 30 minutes (I had to brown meat!)
How difficult was this for Rachel to make? Pretty easy. Would have been easier with a larger pan!

6 oz lasagna noodles, broken into thirds (I used 6 noods)
1 pkg ground turkey, Italian seasoned if possible
1 medium onion, chopped
3 garlic cloves
1 (14.5 oz) can Italian diced tomatoes, drained
1/2 cup tomato sauce
1/4 tsp black pepper
1 tsp salt
1/2 cup low fat ricotta reese
1/2 cup part skim mozzarella cheese
3 tbsp Parmesan cheese
2 tsp extra virgin olive oil
cooking spray


In a large pot, cook broken lasagna noodles according to package. Once cooked through, drain but leave just a bit of water so the noodles don't stick together. Set aside.

While noodles are cooking, in a medium skillet, brown ground turkey. Remove from heat and set aside.

Heat oil in LARGE nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic. Directions stay cook until garlic is fragrant. To me, garlic is always fragrant, so cook an additional minute or so.

Add in diced tomatoes, sauce, salt and pepper. Cook mixture an additional 5 minutes so it thickens up a bit.

Add noodles to skillet and stir mixture well. At this point I was slightly panicked at how full my pan was already and there was still so much to add!

Add ricotta, mozzarella and Parmesan cheese. Mix well and cook for 2 more minutes. 

Add in ground turkey and mix well. Cook an additional 2-3 minutes making sure the turkey is fully mixed in and cheese is melted.

Serve immediately. Enjoy!

1 comment:

  1. I used a 12-inch/5 qt. skillet and it worked beautifully. The meal was delish! Thanks for your step-by-step and pictures, they were so helpful. Your blog was my sous chef :o)