Skillet Lasagna

1 year ago

1 Tbs. olive oil
1 medium onion
1 tsp. dried oregano
¼ tsp. crushed red pepper flakes
Fresh ground black pepper
1 lb. extra-lean ground turkey
1 can no-salt-added diced tomatoes
1 can gluten free Tomato Soup
1/2 cup low-fat, small-curd cottage cheese
1/2 cup chopped fresh flat-leaf parsley
4 oz. part-skim mozzarella
6 gluten free, no-boil lasagna noodles
Heat oven to 400° F. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the onion, oregano, red pepper flakes, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Add the turkey and cook, breaking it up with a spoon into very small pieces, until no longer pink, 4 to 5 minutes. Add the tomatoes and soup and simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes. Meanwhile, in a small bowl, combine the cottage cheese, parsley, and 1/2 cup mozzarella. Transfer 3 3/4 cups sauce to a bowl. Lay one-third of the noodles evenly over the sauce in the skillet. Dollop with half the cheese mixture, then spoon 1 cup of the remaining sauce over the top; repeat once. Top with the remaining noodles and sauce. Cover the pan tightly with foil and bake until the noodles are tender, 23 to 25 minutes. Remove the foil. Broil until some of the noodle edges begin to crisp, 3 to 4 minutes. Sprinkle with the remaining 1/2 cup mozzarella and broil until the top is golden brown and the edges of the noodles are crispy, 1 to 2 minutes more. Let rest 5 minutes before serving. (Yield: 4 servings)

Your Response
Please be as descriptive as possible.
Learn More

Subscribe For Newsletter

Frequently Asked Questions