Skillet Lasagna with Turkey and Zucchini

Ingredients

• 600 gextra-lean ground turkey (93%)
• 1½medium zucchini
• 250 gdry pasta, lasagna noodles, broken
• 700 glow-sodium marinara sauce
• 350 mlwater
• 200 gpart-skim ricotta
• 80 gpart-skim mozzarella, grated
• 2 tspItalian seasoning
• 6 gfresh basil

Method

1. Dice the zucchini. Break the lasagna noodles into 5 cm (2 inch) pieces.

2. Heat a large deep skillet with a lid over medium-high heat. Add the turkey and zucchini and cook, breaking up the meat, until it reaches 74°C (165°F), about 7 minutes.

   7 min timer

3. Stir in the noodles, marinara, water and Italian seasoning, pushing the noodles under the sauce.

4. Bring to a simmer, cover, lower the heat to medium-low and cook for 15 minutes, stirring every 4 to 5 minutes so the noodles do not stick, until tender.

   15 min timer

5. Dollop the ricotta over the top, sprinkle with the mozzarella, cover and cook 2 to 3 minutes more until melted.

   3 min timer

6. Finish with torn basil and serve from the pan.

Storing and reheating

Keeps 4 days.