Simplify lasagna with this easy one-dish skillet recipe! Now you can enjoy lasagna in 30 minutes with no fuss. Combine ground meat (optional) with chopped fresh veggies, uncooked noodles, preprepared sauce, and top with a blend of cheeses for a quick, weeknight meal. This is one dish you're sure to go back to for seconds!
You can play pretty fast and loose with this recipe as long as you don't substitute no-boil noodles for the traditional lasagna noodles. You can use canned whole peeled tomatoes, homemade sauce, or store bought. You can choose to add protein or not. I used ground turkey, but beef, pork, seitan, tempeh or a combination of any of the above would work too. I also threw in some zucchini, mushrooms, and peppers just to up the vegetable quotient, and you can go wild here.
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
Clean and chop your vegetables, mozzarella, and basil. Grate your parmesan.
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.