1 jar pasta sauce
1 pound ground turkey
1 onion, minced
2 red peppers, diced
1 zucchini, diced
3 cloves garlic, minced
A handful of mushrooms, chopped
A good slug of red wine (opt)
10 oz lasagna noodles, broken into 2" pieces
2 oz fresh mozzarella, chopped
1/4 cup shredded parmesan
3/4 cup Bourisn cheese (can use ricotta!)
Fresh basil, chiffonade
Step 2: Prep
Heat 1 tablespoon oil in a skillet over medium heat until shimmering. Add the ground meat and let sit for one minute. Flip the meat over the brown the other side. Try not to stir the meat too much - this will cause it to stick to the pan more, and you won't get the nice deep browning on it.
Remove the meat to a plate and drain.
Add the onion to the remaining hot oil and cook until soft.
Step 3: Cook
Add the rest of your veg and garlic to the onions and cook for about 5 minutes.
Add the meat to the cooking veg.
Top the meat and veg with the uncooked, broken pasta pieces, and top with pasta sauce and wine (if using).
Cover your pan. Increase the heat to medium-high, and cook (stirring often) until pasta is tender - about 20 minutes.
Step 4: Enjoy
Place the rest of the cheeses on top and cover until it's nice and melty, about 5 minutes.
Serve and sprinkle with basil.
How simple was that! I hope you give this a try for a quick and easy weeknight lasagna. Be sure to let me know how you like it!