Photo: Chris Olszewski, Wikimedia Commons, CC BY-SA 4.0

Skillet Lasagna with Turkey and Zucchini

Name: Skillet Lasagna with Turkey and Zucchini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: North American
Ingredients: 600 g extra-lean ground turkey (93%); 1½ medium zucchini; 250 g dry pasta, lasagna noodles, broken; 700 g low-sodium marinara sauce; 350 ml water; 200 g part-skim ricotta; 80 g part-skim mozzarella, grated; 2 tsp Italian seasoning; 6 g fresh basil

All the flavour of lasagna, made in one skillet in half an hour: lean turkey, zucchini, broken noodles, marinara and dollops of ricotta.

454calories

34 gprotein
44 gcarbs
16 gfat
4 gfibre

per serving

Prep: 10 min
Cook: 25 min
Serves: 6
Cost: $3.06/serving

Jump to recipe

Servings

Fit to my macros

g protein per serving

Units

Method

Dice the zucchini. Break the lasagna noodles into 5 cm (2 inch) pieces.
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.
Stir in the noodles, marinara, water and Italian seasoning, pushing the noodles under the sauce.
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.
Dollop the ricotta over the top, sprinkle with the mozzarella, cover and cook 2 to 3 minutes more until melted.
Finish with torn basil and serve from the pan.