- 22 oz lean Italian seasoned ground turkey (see note)
- 2 garlic cloves 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 divided into tablespoon-sized chunks
- 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.
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.
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. Occasionally, check on the noodles and stir a few times, pressing down any noodles not touching the water.
After 15 minutes, remove the 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 shredded mozzarella and stir into the sauce. Turn off heat. Place fresh mozzarella chunks evenly across surface. Cover with lid and let mozzarella melt (you should have enough heat still even with stove off). Serve while warm.
- I like to keep mine a little healthier with turkey sausage, but you can also use ground beef or Italian sausage.
- Recipe adapted from Kevin and Amanda