Skillet Lasagna
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.
Ingredients
- 1 pound extra-lean ground turkey , or protein of your choice. If you're looking for a meat-free alternative, you can sub with your preferred vegan ground.
- 3 cloves garlic minced
- 1/2 tablespoon olive oil
- 8 oz dry gluten-free farfalle pasta (bow-tie) pasta (white, gluten-free or whole wheat). 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.
- 14.5 oz canned diced tomatoes (we recommend San Marzano or fire-roasted tomatoes)
- 8 oz tomato sauce
- 2 cups water or low sodium chicken broth
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- salt and ground black pepper to taste
- 2-1/2 tablespoons fresh chopped basil divided
- 2 tablespoons chopped fresh parsley leaves
- 1 cup mozzarella cheese , we like this dairy-free mozzarella cheese but you can any brand you prefer.
- 2/3 cup fat-free cottage cheese , for a dairy-free option, you can omit or sub with vegan sour cream, yogurt or softened cream cheese of choice.
- 1/3 cup low-fat ricotta cheese for garnish , this is an optional garnish. We like to use this vegan ricotta.
- sprinkle of dairy-free or regular parmesan cheese for garnish optional
Optional Add-Ins:
- 2 cups spinach chopped
- 2 medium zucchini peeled and chopped
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds to a minute or until fragrant.
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Add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
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Season with salt and pepper to taste. Add zucchini if using. Add diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
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Stir in pasta and water or chicken broth. Bring to a boil and cover pan with lid and reduce heat.
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Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much.
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Cook until pasta is tender (around 14-15 minutes). If adding spinach, stir in after 10 minutes and cover.
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Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
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Top with dollops of ricotta cheese and cover pan for an additional 2 minutes until cheese is melted.
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Sprinkle with chopped parsley, basil and parmesan cheese if desired.
Recipe Notes
If using gluten free or whole wheat pasta, the cooking times may vary depending on the brand you use.
How to store and reheat:
Store the skillet lasagna in an airtight container in the fridge for up to 4 days. Reheat in a 350F oven for 5-10 minutes, until heated all the way through. You can also reheat in the microwave.
How to freeze:
Freeze the skillet lasagna in an airtight container for up to 3 months. Reheat in a 350F oven for 10-15 minutes, or thaw and then reheat in the microwave.