I love lasagna, and I actually can make a pretty kickass healthy version of it. Why haven’t I posted the recipe yet on here? Because it takes over 2 hours to make! On top of that, cleanup is a nightmare, with all the bowls, dishes, pots, and pans that are used to prepare and assemble the dang thing.
This skillet lasagna is a quick and convenient way to enjoy that awesome lasagna flavor without going to all that trouble. It’s a “one-pot wonder” that’s super tasty and can be ready in about 30 minutes. Rachael Ray would be so proud. 🙂
For those of you watching your carbs, ditch the egg noodles and just saute extra zucchini (very thinly sliced to mimic the shape and texture of the pasta). You won’t need the chicken stock and water either, and your cooking time will probably drop a good 8-10 minutes. Hit the break for the recipe!
Prep Time: 5 minutes
Cooking Time: 20-25 minutes
- 8 oz lean ground turkey (93% lean)
- ½ medium onion, diced
- 4 oz fresh mushrooms, chopped
- 1 medium zucchini, diced
- 2 tsp olive oil
- 1 jar (~2.5 C) prepared marinara sauce
- 1 C chicken stock
- 1 C water
- 6 oz whole wheat wide egg noodles, dry
- ½ C part skim mozzarella, shredded
- ¼ C reduced fat grated parmesan cheese
- ½ C part skim ricotta cheese
- Salt & pepper to taste
Heat the olive oil in a large, deep, non-stick skillet over medium high heat. Brown the ground turkey, breaking the meat up as it cooks. Add the onion, mushrooms, and zucchini and season the skillet with salt and pepper. Saute for about 5 minutes, until the onion turns translucent.
Add the marinara sauce, chicken stock, and water to the skillet. Raise the heat and bring the mixture to a boil. Add the egg noodles and stir the mixture so that the egg noodles are submerged in the sauce. Reduce heat, cover, and simmer for 12-15 minutes, until the pasta is cooked through and the excess liquid is absorbed.
In a small bowl, mix the mozzarella, parmesan, and ricotta. Reduced the heat to low, and drop the cheese mixture into small spoonfuls over the skillet, so that the cheese is distributed evenly throughout. Cover the skillet again and let it sit for 2-3 minutes, until the cheese begins to melt. Use a wooden spoon or spatula to gently spread the cheese so that it covers the whole skillet. Cover again and cook another couple minutes until the cheese is heated through. Remove the skillet from heat and serve immediately.
Nutritional data (per serving): 475 Calories, 16.5g total fat, 6.5g sat fat, 53g total carbs, 8g fiber, 32g protein