After some digging around in my pantry, this easy skillet lasagna was born. I added my own touches to make it lighter, and packed it with veggies, including zucchini and spinach. I even used low-fat Parmesan and cottage cheeses to cut down on the fat without sacrificing taste. The entire dish – pasta cooking and all – is done in the same skillet on the stove. This easy one-pot meal is a surefire weeknight dinner.
This recipe allows for lots of creativity. You may choose to use a different protein or choose to substitute gluten-free or whole-wheat pasta. Cooking times may vary.
In extra-large skillet over medium-high heat, heat olive oil. Add garlic; sauté 1 minute or until fragrant.
Add ground turkey and cook, stirring, for 4 to 5 minutes or until browned. Drain excess fat.
Season with salt and pepper to taste. Add zucchini, if using. Add diced tomatoes, tomato sauce, 1 tbsp (15 mL) of the basil, oregano and red pepper flakes.
Stir in water or chicken broth. Add pasta. Bring to boil; cover skillet with lid and reduce heat.
Cook, stirring every 3 minutes and adding more water or broth as needed, for 15 to 18 minutes or until pasta is tender. If using spinach, stir in after 13 minutes.
Remove from heat. Stir in mozzarella and cottage cheeses. Taste and adjust seasonings as needed.
Dollop ricotta cheese over top; cover skillet for 2 minutes, or until cheese is melted.
Sprinkle with chopped parsley, remaining basil and Parmesan cheese, if using.