Cooking Wright

Skillet Lasagna


1 pound ground turkey
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1⁄4 cup chopped fresh parsley
1 teaspoon dried oregano
3⁄4 teaspoon dried basil
1 pound large-curd cottage cheese
1 cup (4 oz.) shredded mozzarella
1⁄2 cup grated parmesan cheese
4-6 lasagna noodles (precooked 1⁄2-3⁄4 the way)


1. Cook turkey, onion and garlic in nonstick skillet 8 minutes, until no longer pink. Add 1 cup pasta sauce, parsley, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle with half the mozzarella and parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill in open spaces. Pour remaining pasta sauce over top; gently press down noodles to moisten.

2. Cover; simmer 15 minutes, until noodles are tender. Top with remaining mozzarella and parmesan. Cover; simmer 2 minutes or until cheese is melted. Let stand, covered, 15 minutes.

529 calories, 21 g fat (9 g saturated), 39 g protein, 44 g carbohydrate, 3 g fiber, 953 mg sodium, 93 mg cholesterol

The original recipe called for oven-ready noodles, but I tried it with those and they were yucky. Since those cook a lot faster, that’s why I said to precook regular noodles part of the way. I’m also going to try this with a few more noodles. I think it would taste good that way.

The bottled pasta sauce makes a big difference in this so make sure it’s one that you like.

Jas likes this recipe better than the Aunt Pat lasagna recipe we grew up with which is great for me because it’s a whole lot faster and easier. I’m sure it would taste good with regular ground beef too. (I still prefer Aunt Pat’s)

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