Skillet Turkey Lasagna
I have adapted this recipe from Cook's Country. The original recipe uses beef, which has more flavor than ground turkey. My picky eater doesn't like to eat a lot of beef, so I make a lot of things with ground turkey. The recipe needed some tweaks to keep the sauce more flavorful, like adding more garlic and spices. I love this recipe because everything is done in a single pan and it is simpler than making a regular lasagna. The leftovers actually end up being more like layered lasagna. Resting overnight or longer allows everything to blend together even more and solidify.
I make this recipe with 93% Jennie-O turkey, but you can use your favorite ground meat. (I tried once with an 85% Perdue ground turkey and I threw the leftovers away because we didn't like the flavor.) You can skip any of the cheeses, which are all used sparingly and adjust to your tastes and what you have on hand. The addition of Parmesan adds flavor and the mozzarella adds some creaminess.
The mushroom powder is optional but it adds a good meaty flavor to ground turkey. If you like mushrooms, you can add some finely diced mushrooms instead. Another option for the powder is Umami seasoning which you can find at Trader Joe's and elsewhere. However, be warned that those blends may include salt, so you will need to adjust your seasonings. I would start just using the blend and add salt as needed.
If you have fresh basil, it is nice to sprinkle some on top.
Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prepare ingredients.
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Break the lasagna noodles into smaller pieces of about 2".
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Heat olive oil in a large non-stick skillet. Cook onion and salt until the onion softens and begins to brown.
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Add garlic, pepper flakes, oregano and mushroom powder to the skillet. Stir until fragrant, about 1 minute.
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Add turkey to skillet. Break up meat with spoon and cook for about 4 minutes until turkey is no longer pink.
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Mix the crushed tomatoes, tomato sauce and water in a large measuring cup or bowl. Stir to combine.
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Place a single layer of broken lasagna noodles over the turkey. (My picture is not showing a single layer. Do as I say, not as I do here!) Adding the noodle in layers will help prevent the noodles from sticking together.
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Pour half of the tomato sauce mixture over the noodles. Add remaining noodles over sauce and then pour the rest of the sauce evenly over the entire pan.
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Keep the pan covered. Cook over medium-low heat for about 20 minutes until noodles are cooked through. Do not stir at the beginning, but stir every five minutes after. This is very important, so set a timer if you need a reminder. Stirring keeps the noodles separate. If you see any noodles sticking together, separate them.
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Remove from heat. Sprinkle with the Parmesan and mozzarella cheeses. Stir gently a few times to incorporate. Season with more salt and pepper if needed.
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Drop spoonfuls of ricotta cheese over the lasagna. Cover and let sit off heat for 5 more minutes to warm the cheese.
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Serve. Leftovers freeze really well. When defrosted and reheated in the microwave, the skillet lasagna will be even more solid and like traditional lasagna.
Comments and Questions
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