Wednesday, April 6, 2011

Skillet Lasagna

The fabulous Joelen strikes again! My lasagna hating husband loves this lasagna. I just love how little effort this dish requires. It's also a little more interesting than your run of the mill lasagna. I have made a few changes to the original. This is how we like lasagna at our house...

Skillet Lasagna
1 (28 oz.) can diced tomatoes
1 T. olive oil
1 medium onion, diced
1/2 t. salt
3 garlic cloves, minced
1/8 t. red pepper flakes
1 lb. ground turkey
10 whole wheat lasagna noodles (dry and broken into 2" pieces)
1 (8 oz.) can tomato sauce
1/2 c. mozzarella, shredded
1/2 c. Parmesan, shredded- plus additional for garnish
1 c. ricotta cheese
3 T. chopped basil

Pour undrained diced tomatoes  into 1-qt. liquid measuring cup. Add water until mixture measures 1 qt..  Set aside.

Heat oil in large skillet over medium heat. Add onion and 1/2 t. salt. Cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground turkey (beef or sausage would work as well) and cook, breaking apart meat, until no longer pink.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low.Simmer, stirring occasionally, until pasta is tender, about 20-22 minutes.

Remove from heat and stir in cheeses. Season with additional salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Garnish with basil and additional Parmesan.

Greta and Miles rating: OK, so my kids really do not care for red sauces. They did OK with this one.

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