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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love lasagna but don't always have time to boil the noodles and assemble the casserole. This couldn't be easier; all done in one skillet; great lasagna taste. Easy and yum! Ingredients:
1 1/4 cups ricotta cheese |
1/4 cup water |
1/2 teaspoon salt |
1/4 cup parmesan cheese |
1 1/2 cups mozzarella cheese, shredded, divided |
1 lb ground turkey |
1 medium zucchini, diced (mine was shredded but you could use the canned) |
1 (26 ounce) jar pasta, divided |
6 no-boil lasagna noodles |
Directions:
1. In Medium bowl mix ricotta, water, salt, parmesan and 1/2 cup Mozzarella cheese.
2. Brown meat in large skillet set over medium-high heat until it's no longer pink, about 5 minutes, breaking up any clumps with a wooden spoon. Drain any fat, if needed.
3. Add zucchini.
4. Stir in 2 cups of pasta sauce.
5. Reduce heat to medium low.
6. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles into medium sized pieces and fill in the edges.
7. Gently spread the cheese mixture over the noodles.
8. Lay on the remaining two noodles (I used a bit more to cover it like before).
9. Pour the rest of the sauce into the skillet and spread it evenly, then sprinkle on the remaining cup of Mozzarella cheese.
10. Cover the skillet and simmer the lasagna over medium-low heat until the noodles
11. are tender, about 20 minutes.
12. Remove the skillet from heat and let lasagna cool for 5 minutes.
13. Cut the lasagna into squares and serve.
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