Q and I are settling into domesticity quite well. Since Q got off of work early on Thursday and then had Friday off, we’ve had a lot of time together these past few days. It’s been a really nice weekend just hanging out, running errands, and cooking dinners together. We made this skillet lasagna last night and when I posted it on instagram I got a HUGE response and decided it had to be posted today. (FYI those of you who don’t understand instagram, Stephanie has a great explanation of what it is here).
This recipe made a good amount of lasagna (we are going to have it for lunch today and Q is going to bring it in to work on Monday), and tasted exactly like lasagna should. I think the presentation and one-pot cook method are really the sellers here. I would make this for a dinner party (fast and easy clean up) or just a regular weeknight meal. We used turkey, but ground beef would work well also.
Serves 4 to 6
Time: 30-40 minutes
I used the dried herbs I had on hand, but you can substitute the parsley, basil, oregano, and garlic powder for a teaspoon of Italian seasoning instead.
- 2 (14.5-ounce) cans whole peeled tomatoes (or 1 28-ounce cans)
- 1 tablespoon olive oil
- 2/3 medium onion, diced
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 – 1 1/4 pounds of lean ground turkey (we used 93%)
- 10 curly-edged uncooked lasagna noodles, broken into 3-inch pieces
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (we used part skim)
- 2- 3 tablespoons chopped fresh basil
- Pre-heat oven to 375 degrees.
- In a food processor, add the tomatoes, a pinch of salt and a pinch of freshly ground pepper. Pulse until no large pieces of tomato remain, about 10-12 pulses. Set aside.
- Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt and sauté for 5-7 minutes until onions are soft and translucent. Add the garlic, red pepper flakes, parsley, basil, oregano, and garlic powder and cook until fragrant, about 30 seconds.
- Add the ground turkey to the skillet and season with salt and pepper. Cook, stirring often using a wooden spoon to break up the meat, about 3-4 minutes, or until it is no longer pink.
- Scatter the pasta pieces on top of the turkey in the skillet. Pour the pulsed tomatoes over the top of the pasta and cover with lid or aluminum foil for 5 minutes or until pasta is slightly tender. Remove lid and using a silicone spatula begin folding the meat and tomato mixture around the noodles, allowing the heat from the turkey and sauce to cook the noodles. Once the noodles are soft, about 5 minutes, add in half the mozzarella, Parmesan cheese and ricotta. Fold the cheese into the pasta/meat until completely melted. With a silicone spatula, even out the mixture in the pan to create a flat surface. Top the mixture with dots of ricotta and the rest of the mozzarella and Parmesan.
- Place the skillet in the oven for 8-10 minutes until cheese has melted (this continues to cook your noodles). Keep the skillet in the oven and turn the oven from bake to broil. Watch carefully and remove the skillet from the oven once the cheese is browned. This time will vary depending on your oven, but will only be a few minutes (ours took 2).
- Remove from oven, sprinkle with basil and serve.
Adapted from Pink Parsley