One Skillet Lasagna
This easy pasta dish combines all the best ingredients in lasagna, but is made much faster with just one skillet over the stove.
I thought I was handling the winter weather well this year. And then it suddenly got very cold for San Diego standards. Cold enough that I had to cover up my fruit trees so they won’t freeze overnight. And cold enough that I just want to stay huddled in bed all day. And eat steaming hot foods, like this easy skillet lasagna.
It’s basically a pasta dish with all the ingredients in a traditional lasagna: ground meat, tomato sauce, ricotta cheese, mozzarella. Even the noodles are broken lasagna noodles. Mr. K and I both really enjoyed this and I’ll be sure to be making it a lot this winter.
One Skillet Lasagna
- 22 oz lean Italian seasoned ground turkey (you can also use ground beef, Italian sausage. I tried to keep mine a little healthier)
- 2 garlic cloved, minced
- salt and pepper to taste
- 8 oz lasagna noodles (broken/divided into 5 pieces for each one)
- 12 oz tomato sauce
- 2 1/2 cups water
- 1/2 cup ricotta cheese
- 1 cup shredded low fat mozzarella cheese
- 6 oz fresh mozzarella log, cut into 1/4 inch slices
1. In a large skillet, cook ground turkey and garlic over medium high heat until turkey is browned. Add salt and pepper to season as needed. If you're using a fattier meat, you may need to drain excess oil.
2. Add broken lasagna pieces. Pour tomato sauce on top. Pour in water. Your water level should be just a tad below the top of the noodles line but once everything begins to cook and bubble, the noodles should sink in.
3. Bring water to a boil. Then turn it down to a simmer. Keep the lid mostly on, cook for about 15 minutes, or until noodles are soft. Occassionally, check on the noodles and stir a few times, pressing down any noodles not touching the water.
4. After 15 minutes, remove lid. If there is still a lot of liquid, cook for a few more minutes with lid off until sauce thickens. Add in ricotta cheese and stir into the sauce. Turn off heat. Sprinkle on shredded mozzarella and place fresh mozzarella slices evenly across surface. Cover with lid and let mozzarella melt (you should have enough heat still even with stove off). Serve while warm.
Adapted from Kevin and Amanda
All images and content are © Kirbie's Cravings.
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