Skillet Lasagna

I had seen a recipe for Skillet Lasagna in one of the food magazines (Everyday Food?) but I couldn’t find it either in hard copy or online.

I did find this recipe, and using ingredients I had lying around, adapted it.

It’s actually pretty good. The consistency of the noodles are a bit different than a baked lasagna –- chewier, but it's not an al dente issue -- and it’s definitely saucier (eat it with some crusty Italian bread).

But it didn’t take too long to make – maybe 30 minutes – and it was very satisfying.

Skillet Lasagna
1 Tbsp. olive oil
1 pound ground turkey
1 small onion, chopped
1 large garlic clove (or 2 small ones) minced
3 oz uncooked pasta (I used about 8 full size lasagna noodles, broken into 1-inch pieces)
1 ¼ c. water
1 tsp. dried basil
½ tsp. dried oregano
Pinch of garlic salt (more or less to your taste)
22 oz pasta sauce (any variety)
1 cup shredded mozzarella (more or less to your taste)
½ c. ricotta cheese (more or less to your taste)

Heat oil in a large skillet over medium-high heat. Add turkey and onion and cook for about 3 minutes, stirring occasionally, then add garlic. Continue occasional stirring until turkey is no longer pink.

Stir in remaining ingredients except cheeses. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 18 minutes or until pasta is tender, stirring occasionally (cook time will depend upon the type of pasta you’re using)

Place dollops of ricotta on top of the pasta-meat mixture and bring heat to medium to heat ricotta through. Once warm, sprinkle with mozzarella and allow to melt. Garnish with fresh basil and parmesan, if desired.

Grade: A-