Easy Skillet Lasagna
A quick, one-pan lasagna that layers noodles, turkey and cheese for an easy family dinner.
Equipment
- deep skillet with lid
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife
- Cutting Board
Ingredients
- 1 clove garlic finely chopped
- extra virgin olive oil
- 1/2 pound ground turkey
- 1 pound tomatoes fresh, diced
- 1/4 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 lasagna noodles
- 1/3 cup Parmesan cheese grated
- 1 1/2 cups mozzarella cheese low-fat, diced
- parsley finely chopped, for garnish
Instructions
- Heat a deep medium skillet over medium heat and add a splash of extra virgin olive oil.
- Add the finely chopped garlic and sauté until golden and fragrant, about 30–60 seconds.
- Add the ground turkey and cook, breaking it up with a spoon, until it changes color and is mostly cooked through.
- Stir in the diced fresh tomatoes and 1/4 cup water, then simmer the mixture for about 15 minutes to combine flavors.
- Season the sauce with dried oregano, salt, and black pepper; taste and adjust seasoning as needed.
- Add the lasagna noodles, tearing them if necessary to fit and distribute evenly, and press them down into the sauce so they are submerged.
- Reduce heat to low, cover the skillet, and simmer for about 10 minutes or until the noodles are tender and cooked through.
- Turn off the heat, sprinkle the grated Parmesan and diced mozzarella over the top, then cover again and let sit until the cheeses melt, a few minutes.
- Drizzle with a little extra virgin olive oil, garnish with finely chopped parsley, and serve.
Notes
- Use fresh diced tomatoes for best texture.
- Tear noodles to fit the skillet if needed.
- Low heat prevents the bottom from burning while noodles cook.
- Let the skillet rest covered to melt the cheese fully.