Thursday, August 9, 2012

Skillet Lasagna

Our family is craving Lasagna. With all the trimmings. In the middle of the summer with temperatures around 100° F. There's no way we are turning the oven on...especially with our single-paned windows and horribly energy-efficient house. Plus, I want to make something quick, and Lasagna can be pretty labor intensive.

I was so excited to find a recipe for Skillet Lasagna that you cook on your stove-top. It was so simple to make and was done in less than 40 minutes from start to finish. My kind of meal!  

I made a couple tweaks to the recipe (like replacing the ground beef with turkey), and our whole family loved it. I think next I'm going to try Lasagna in the Slow Cooker!  


**This recipe is adapted from Family Fun.

Lasagna Recipe
 Makes: 8 servings Prep: 15 minutes  Cooking Time: 25 minutes
 (Printable Recipe)

1 1/4 cup part-skim ricotta cheese
1/4 cup water
1/2 tsp salt
1/4 tsp pepper
1/4 cup Parmesan, grated
1 1/2 cups Monterrey Jack cheese, grated
 1/2 yellow onion, diced
2 cloves of garlic, minced
1 LB Lean ground turkey
1/2 tsp Italian seasoning 1 medium-sized zucchini, diced
28 oz can of crushed tomatoes
8 lasagna noodles (for a quicker method use no-boil lasagna noodles)

1. Fill a large bowl with the hottest tap. Add the noodles and allow them to sit in the water for 20 minutes. Drain. If you are using no-boil lasagna noodles, skip this step.  
2. Mix ricotta through Parmesan cheese in a medium-sized bowl. Sprinkle 1/2 cup Monterrey Jack cheese in and mix well.
3. In a large skillet over medium-high heat, cook turkey, breaking up the lumps until it is no longer pink and cooked all the way through. About 5-7 minutes. 
4. Add chopped zucchini and 2 cups of crushed tomatoes. Reduce heat to medium-low. 
5. Top the mixture with 2 lasagna noodles. Break up 2 more noodles and fill in the edges of the pan. 
6. Gently spread all the ricotta mixture over the noodles. 
7. Lay down 2 more noodles and break up 2 more to fill the edges of the pan. Spread the rest of the crushed tomatoes over the lasagna. Sprinkle 1 cup of the Monterrey Jack over top. 
8. Cover skillet, and simmer over medium-low heat for 20 minutes or until noodles are cooked all the way through. Remove skillet from heat and let sit for 5 minutes. Serve hot!
Who likes to change it up?

~Use different veggies like chopped bell pepper, eggplant, yellow squash, green peas, cooked butternut squash, or broccoli.
~Instead of Monterrey Jack use Mozzarella, or Provolone.
~ Don't have ricotta? Use cottage cheese instead.
~Instead of Italian seasoning use a blend of basil, rosemary, oregano and thyme.
~Replace crushed tomatoes with a jar of pasta sauce, diced tomatoes, or tomato sauce.

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