This Skillet Lasagna is a fun and easy take on an Italian favorite. It’s rich, hearty, creamy, and packed with juicy turkey meat, aromatic garlic, rich tomato sauce, and a blend of cheeses to create a comforting and flavorful meal that’s perfect for any occasion. Includes gluten-free, grain-free, dairy-free and vegan options.
Updated August 2023
Skillet Lasagna: Easy, Flavorful, and Perfectly Comforting
Craving a hearty and satisfying dish that’s a breeze to make? This Skillet Lasagna is a one-pan wonder that combines the rich flavors of traditional lasagna with the convenience of a skillet meal. Everybody loves lasagna. But most people don’t have time to make lasagna during busy weeknights since it can be a tedious and time-consuming process. That’s why we love this one pan lasagna recipe.
It has everything we love about our crock pot lasagna, but it’s both quick and easy to make. Whether you’re a busy parent, a college student, or just someone who appreciates a delicious homemade meal, this recipe is sure to become a staple in your kitchen.
Our healthy lasagna recipe features lean turkey meat, packed with greens and veggies. None of that takes away from the rich, creamy flavor of tomato sauce, Italian spices, herbs, and a few types of cheese, which make this a recipe we return to time and time again.
Ingredients You’ll Need:
- Extra-lean ground turkey: You can use any other type of protein, but ground turkey is a lighter option that still brings a lot of flavor to the pasta. If you’re looking for a meat-free alternative, you can sub with your preferred vegan ground.
- Garlic and olive oil: These aromatic ingredients infuse the dish with a rich, savory aroma that will make your kitchen smell irresistible.
- Dried pasta: Farfalle (bowtie pasta) or any gluten-free or grain free pasta brand you like. We love these grain-free pastas from Jovial and Cappello’s. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas. For a high-protein, low carb keto option, there’s this brand or use your favorite low carb pasta you like.
- Canned diced tomatoes and tomato sauce: These tomato components provide the quintessential tomato flavor that’s central to any lasagna dish. Opt for high-quality canned tomatoes for the best results.
- Water: You can also use low-sodium chicken broth for additional flavor.
- Dried oregano
- Crushed red pepper flakes
- Ground black pepper: Make sure that you use freshly-ground black pepper.
- Herbs and spices: Oregano, fresh basil, fresh parsley and red pepper flakes lend layers of aromatic depth to the dish, infusing each bite with Mediterranean-inspired flavors.
- Mozzarella cheese: We like this dairy-free mozzarella cheese but you can any brand you prefer.
- Cottage cheese: Fat-free cottage cheese is our preferred choice but for a dairy-free option, you can omit or sub with vegan sour cream, yogurt or softened cream cheese of choice.
- Ricotta cheese: This is an optional garnish. We like to use this vegan ricotta.
- Parmesan cheese: Parmesan is an optional garnish.
- Spinach: This is an optional ingredient that makes the skillet lasagna a lot healthier.
- Zucchini: Zucchini is also an optional ingredient.
What Kind of Canned Tomatoes Should You Use?
The best canned tomatoes for skillet lasagna are San Marzano tomatoes. San Marzanos are a type of plum tomato that is grown in a specific region of Italy. They’re generally considered the best tomatoes in the world for pasta and pizza sauces. If you don’t have San Marzano tomatoes, I recommend using fire-roasted canned tomatoes.
How to Make Skillet Lasagna
Here’s how to make this fun, quick, and easy pasta dish.
- Cook the garlic. Heat the oil in a large skillet over medium-high heat, then add the garlic. Sauté until fragrant, about 30 seconds to a minute.
- Add the meat. Put the ground turkey in the skillet, and cook until browned, about 3-4 minutes. Use a spoon or spatula to break the meat into small pieces as it cooks, then drain off the excess fat from the skillet.
- Season. Season the turkey meat with salt and pepper. Add the diced tomatoes, tomato sauce, oregano, red pepper flakes, and some of the basil. If you’re using zucchini, add it as well.
- Add the pasta. Put the pasta in the skillet, along with the water or chicken broth. Bring the liquid to a boil, put the lid on the skillet, and lower the heat.
- Cook the pasta. Cook until the pasta is tender, which should take 14-15 minutes, or more if you’re using whole wheat pasta. To keep it from sticking, stir the pasta every 3-4 minutes. If you’re using spinach, add it 10 minutes into the cooking.
- Add the cheese. Remove the pasta from the heat, and stir in the cottage cheese and the shredded mozzarella. Adjust the seasonings, then add the ricotta cheese and put the lid on the skillet. Cook until the cheese melts, about 2 minutes.
- Serve. Add parsley, basil, and parmesan cheese, and serve the pasta hot.
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