Turkey Skillet Lasagna

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve hot directly from the skillet with a side of roasted asparagus or a fresh arugula salad dressed with lemon and olive oil.

Cuisine: Italian Type: Dinner Time: 35 min Servings: 4 Calories: 605 per serving
Plan Shop Cook Chat Gear Video

Nutrition Information

Each serving contains approximately 605 calories and 47.0g of protein. Macronutrients include 57.0g carbohydrates and 21.0g fats per serving.

Per Serving

Calories
605
Protein
47.0g
Carbohydrates
57.0g
Fats
21.0g

Total

Calories
2420
Protein
188.0g
Carbohydrates
228.0g
Fats
84.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Turkey
    93% lean, fresh
  • 8.0 oz Whole Wheat Lasagna Noodles
    broken into bite-sized pieces (approx. 2-inch squares)
  • 1.0 tbsp Olive Oil
    extra virgin
  • 1.0 whole Yellow Onion
    small, finely diced
  • 2.0 clove Garlic
    fresh, minced
  • 24.0 oz Marinara Sauce
    no sugar added, low sodium
  • 0.5 cup Water
    for sauce consistency
  • 5.0 oz Baby Spinach
    fresh, washed
  • 0.5 cup Part-Skim Ricotta Cheese
    low fat
  • 1.0 cup Part-Skim Mozzarella Cheese
    shredded
  • 0.25 cup Fresh Basil
    leaves torn, for garnish
  • 0.5 tsp Kosher Salt
    or to taste
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Preparation

  1. Gather all equipment: large skillet with lid, cutting board, chef's knife, measuring cups, and wooden spoon.
  2. Wash baby spinach (142g) and fresh basil; pat dry.
  3. Break 8 oz (227g) lasagna noodles into approximately 2-inch (5-cm) square pieces.
  4. Finely dice 1 small yellow onion and mince 2 cloves of garlic.
  5. Measure out 1 cup (113g) shredded mozzarella and 0.5 cup (125g) ricotta cheese; set aside.

2. Sauté Aromatics & Turkey

  1. Heat 1 tbsp (15ml) olive oil in the large skillet over medium-high heat.
  2. Add the diced onion to the skillet and sauté until softened and translucent.
  3. Add 1 lb (454g) ground turkey, 0.5 tsp (2.5g) salt, and 0.25 tsp (1g) black pepper; cook while breaking up meat until browned.
  4. Stir in the minced garlic and cook for just 1 minute until fragrant.

3. Build & Simmer Lasagna

  1. Pour in 24 oz (680g) marinara sauce and 0.5 cup (120ml) water; stir to combine.
  2. Scatter the broken noodle pieces into the skillet, pressing them down to ensure they are submerged in the liquid.
  3. Reduce heat to medium-low, cover the skillet, and simmer until noodles are tender, stirring occasionally to prevent sticking.

4. Incorporate Greens & Cheese

  1. Uncover and stir in the baby spinach in batches until wilted.
  2. Turn off heat (or set to very low). Dollop spoonfuls of ricotta cheese evenly across the skillet.
  3. Sprinkle the shredded mozzarella cheese over the top.
  4. Cover the skillet again and let sit until the cheese is fully melted.

5. Garnish & Serve

  1. Remove lid and let the lasagna set for a moment.
  2. Tear fresh basil leaves over the top for garnish and serve immediately.

Plating

  1. Let the skillet rest off the heat for 5 minutes before serving to allow the sauce to settle and the cheese to firm up slightly.
  2. Spoon a generous, rustic portion into the center of a wide, shallow pasta bowl, ensuring each serving gets a mix of the turkey ragu and cheesy pockets.
  3. Scatter the fresh, torn basil leaves liberally over the top to add a vibrant pop of green and fresh aroma.
  4. Wipe the rim of the bowl with a clean cloth to create a spotless frame for the food, then serve immediately.

Family Beverage

Chilled sparkling water with cucumber ribbons and fresh mint leaves

Alcohol Beverage

A glass of Chianti Classico or a medium-bodied Sangiovese

Serving Suggestions

Serve hot directly from the skillet with a side of roasted asparagus or a fresh arugula salad dressed with lemon and olive oil.

Notes

Breaking the noodles into bite-sized pieces ensures they cook evenly in the sauce without sticking. Stirring in fresh spinach just before adding the cheese increases nutrient density. For a golden, bubbly topping, place the oven-safe skillet under the broiler for two to three minutes at the end.

Storage

Allow the lasagna to cool completely to room temperature within two hours to ensure safety. Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freezing

Portion the cooled lasagna into individual freezer-safe containers or a sealable freezer bag to prevent freezer burn. Freeze for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Photo of your cooked dish