Monday, May 17, 2010

Skillet Lasagna

Add this one to yummy, easy, ONE-PAN recipes. Loved it! I found it HERE which was a modified version from Family Fun magazine. I changed it up a bit by sneaking in some veggies and using ground turkey. Actually I didn't sneak in the veggies, my kids love them, but for those of you with non-veggie loving kids, they won't even be able to taste them.

Skillet Lasagna
adapted from Skip to My Lou adapted from Family Fun

1-1/4 cups ricotta cheese (I used part-skim)
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 cup grated Parmesan
1-1/2 cups shredded mozzarella (I used part-skim)
1 pkg lean ground turkey
1 small zucchini, chopped finely
4 or 5 mushrooms, chopped finely
5 or 6 baby carrots, chopped finely
1 (26-ounce) jar pasta sauce
6 oven-ready (no boil) lasagna noodles

In a medium bowl, mix together the ricotta, water, salt, basil, oregano, pepper, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside. Brown the turkey in a large skillet set over medium-high heat - when almost fully cooked, add chopped vegetables and continue cooking until meat is browned and no longer pink. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the ricotta mixture over the noodles. Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella, and additional parmesan if desired. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed.
**I used my Pampered Chef food chopper for the veggies, the small pieces help them cook through quicker.

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