Prepared in a cast-iron skillet and using dried noodles instead of boiling them, this weeknight lasagna has all the flavor of the complex layered casserole with a lot less work. Substitute ground beef to be more traditional or soy crumbles to go vegetarian.
Active time: 15 minutes Total time: 50 minutes
Quicker Skillet Lasagna With Ground Turkey Ingredients Directions Set the cottage cheese out at room temperature while making the sauce and noodles. Heat the oil in a large (12–14-inch/30-35-cm) skillet over medium-high heat. Add the turkey, onion and bell pepper, and cook, stirring and breaking up the meat occasionally, until the turkey is browned, 8 minutes. Add the tomatoes, broth, Italian seasoning, garlic, salt and pepper, and bring to a simmer. Add the noodles and stir to combine. Reduce the heat to medium-low and simmer gently, stirring occasionally, especially on the bottom of the pan to make sure noodles don’t stick. Cook until the noodles are just tender, 25 minutes. Reduce heat if the liquid is reducing too quickly. Dollop the cottage cheese on top of the noodle mixture and simmer without stirring for 2 minutes. Remove the skillet from heat, sprinkle with the mozzarella, cover and let stand until the cheese has melted, 4 minutes. Serve immediately. Serves: 6 | Serving Size: 1/4 of the recipe/363g Nutrition (per serving): Calories: 425; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 35mg; Sodium: 528mg; Carbohydrate: 45g; Dietary Fiber: 14g; Sugar: 6g; Protein: 34g
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