This skillet lasagna is a quick dinner solution you can make in about 30 minutes. It tastes as good as the traditional baked lasagna and is a perfect dish to make on busy weeknights. You can freeze the leftover lasagna to make a delicious lunch for another time.
In a 12-inch skillet, heat one tbsp of oil over medium-high heat. Cook the ground turkey and onion until the meat is no longer pink. Drain the meat and return it to the skillet.
Heat one tbsp of oil. Cook garlic just until fragrant. Add Italian seasoning, salt, and spinach. Stir for a few seconds.
Add water, pasta sauce, and lasagna noodles. Gently press the noodles down so they are submerged. Bring to a boil, then reduce the heat to medium. Cover and cook for 10 minutes without stirring.
Open the lid and stir to separate any noodles that are stuck together. Don't forget to scrape the bottom of the pan to prevent burning. Cover the skillet with a lid then continue cooking and stirring often for another 10 minutes or until the noodles are tender. Turn off the heat.
Stir in the ricotta cheese and mozzarella cheese. Cover the lid and let sit for a few minutes until the cheese melts slightly. Sprinkle with some parmesan cheese and serve.
- Storage. Let the cooked lasagna cool completely then place it in an airtight container. Properly stored, it can last 3-5 days in the refrigerator. If you are going to freeze the leftover, divide the leftover into small portions then place it in small airtight containers. Label with the date and freeze for two to three months.
- Alternatives. Regular lasagna noodles will work in this recipe with a few adjustments. You need to cook the regular lasagna noodles a bit longer and may need to add a small amount of water as needed to prevent burning.
Calories: 270kcalCarbohydrates: 7gProtein: 27gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 76mgSodium: 364mgPotassium: 510mgFiber: 2gSugar: 2gVitamin A: 3139IUVitamin C: 11mgCalcium: 210mgIron: 2mg