My family absolutely loves when I make lasagna (and believe me, I love to eat it), but sometimes I get frustrated with all of the cleanup. I finally have an answer on how to fix this problem—make it in a skillet! I prefer to use ground turkey, but feel free to substitute any type of meat that you like such as ground beef, pork or even Italian sausage. For this batch I sautéed onions, garlic, mushrooms and spinach, but any vegetable will work (I find this is a great way to use leftover vegetables).
To save time, prepare your sauce the day before and store in a large round Ziploc® Container. If you make your sauce ahead of time, remove it from the refrigerator and let stand at room temperature for 20 minutes before continuing with the preparation.
I use oven-ready noodles so no boiling is needed. Make sure to break them into pieces so when you layer the lasagna, they are close together but do not have to touch. My son, Zachary said this is one of his favorite lasagna recipes. That’s definitely huge praise, but the fact that this recipe is so simple is a huge plus!
Prep: 20 minutes
Cook: 27 minutes
Yield: 4 to 6 servings
1 pound ground turkey
1 small yellow onion, diced
2 garlic cloves, minced
1 (8-ounce) container sliced fresh mushrooms
1 (5-ounce) package baby spinach leaves
1 1/2 cups part-skim ricotta cheese
1 teaspoon Italian seasoning
8 oven-ready lasagna noodles, broken in half
2 (24-ounce) jars marinara sauce
1 cup shredded mozzarella cheese
Fresh chopped basil leaves (optional)
In a 12-inch nonstick, oven-safe skillet, brown ground turkey over medium-high heat, 5 to 7 minutes or until no longer pink. Add onions and garlic, stirring frequently for 2 minutes or until softened.
Reduce heat to medium and add in the mushrooms and spinach, cooking three minutes more. Stir in the sauce, cover and simmer over low heat for 10 minutes, stirring occasionally.
Using a ladle, remove 2/3 of the sauce and place in a separate container. Leave the remaining 1/3 of the sauce spread over the bottom of the skillet.
In a medium bowl, stir together ricotta cheese and Italian seasoning and set aside.
Break up four of the lasagna noodles and place in the skillet evenly over the sauce.
Evenly place 1/3 more of the marina sauce and 1/2 of the ricotta cheese over top. Repeat with the remaining noodles, sauce and ricotta and simmer over medium-low heat for 15 minutes more (it should be bubbling).
Preheat oven to broil.
Sprinkle mozzarella evenly all over the top and place under the broiler for 5 minutes or until the cheese is melted.
Remove from oven and top with fresh basil. Let stand 10 minutes before serving.
Have you ever tried to make lasagna in a skillet?
Photo courtesy of Alison Lewis.