Skillet Lasagna and QUICK Dinners!


Hi everyone! What a week! I had three Parents Who Rock events last weekend and a Take Back the Kitchen workshop at the Jewish Community Housing Corporation (They LOVED the green shakes as you can see above!).

The week was so eventful that I was tempted to go the chicken nugget route to save myself some stress… until I remembered the skillet lasagna recipe my friend Kate showed me.

I modified the lasagna by using ground turkey and pasta sauce instead of crushed tomatoes and beef. It was easy , no baking to heat up the kitchen and took less than half an hour.

Please remember that if you just stock up the fridge, freezer and pantry, you can make this and other quick easy dishes.

Have a great weekend!

Skilllet Turkey Lasagna
Serves 4 to 6

1 (28-ounce) can diced tomatoes or 3 1/2 cups pasta sauce from a jar (a healthy brand!)

Water

1 tablespoon olive oil

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)

1 pound ground turkey (optional)

10 curly-edged lasagna noodles, broken into 2-inch lengths

1/2 cup grated Parmesan cheese plus 2 additional tablespoons

1/2 cup grated mozzarella cheese

Ground black pepper

red pepper flakes to tate

2 cups ricotta cheese

3 tablespoons chopped fresh basil (optional)

1. Pour tomatoes or pasta sauce with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices or pasta sauce over pasta noodles. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan and mozzarella. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.

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