Sunday, June 5, 2011

One Skillet Lasagna

I love this meal for a bunch of different reasons: First of all its absolutely delicious. It's making me hungry now just thinking about it. We actually had it two times in two weeks. Secondly, you only need one pan which is amazing because half the time I cook it feels like I've used every pot, pan and appliance we own. Third, my Italian husband for some weird reason doesn't like "Baked Pastas" so this was a chance for me to have Lasagna in a different way.

Adapted from

10 Lasagna Noodles -  Broken Up into Pieces (Do Not Use the No-Boil Noodles)
1 lb Ground Turkey
1 Medium Onion - Diced
1 Medium Green Pepper - Diced
3 Cloves of Garlic - Minced
10 Fresh Basil Leaves
2 28oz Cans of Whole Peeled Tomatoes (Save 2-3 tomatoes from one can)
1 Tbsp Olive Oil
2/3 Cup Shredded Park Skim Mozzarella
1/2 Cup Parmesan Cheese
1 Cup Part Skim Ricotta Cheese
1/2 Tsp Red Pepper Flakes
S&P to Taste
Start by prepping all of your veggies (Onion, Pepper & Garlic). Next puree your whole peeled tomatoes in the food processor. My food processor is only big enough for one 28 oz can at a time so be careful not to over flow your machine. Save 2-3 of the tomatoes and set aside.
In your largest pan heat up the olive oil over medium heat. Add the onions and green pepper stirring occasionally for 5-7 minutes. Stir in the garlic and red pepper flakes, salt & pepper the veggies to taste. Once the veggies are cooked you can add the meat.
I used ground turkey but if you prefer beef that is fine too. Break it up as it cooks turning from pink to brown, this should take about 5 minutes. While the meat is cooking you can begin to break your noodles up into 2 inch pieces. In a circular fashion lay your noodles directly on top of your meat overlapping them as you add them to the pan.
When all of your noodles are down you can pour the tomato sauce over top. Cover the skillet and cook for about 20 minutes over medium- high heat. Gently stir the pan every few minutes so nothing sticks or burns and all of the components are evenly distributed within the pan. My skillet was full to the brim so be careful when you stir so you don't spill.
When the noodles are tender and the everything is well cooked and combined take the pan off of the stove. Season once more to taste with S&P. Now you can begin adding the cheeses. Mix in half of the Parmesan and half of the mozzarella cheeses so they melt into the lasagna. Place heaping tablespoons of the ricotta cheese on top every couple of inches. Sprinkle the remaining Parmesan and Mozzarella on top. Rip apart the fresh basil leaves and scatter them on top. Put the cover back on for 2-3 minutes allowing the cheese to melt and the basil to wilt.
Enjoy!! - Nicole

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1 comment:

  1. This was great and very easy to make! I made it without meat and it was still delicious!


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