Here’s a lasagna that I made in a cast iron skillet, that can go straight into the oven to bake. Gotta love one-pot meals! I used ground turkey since it’s a little healthier than beef, but any ground lean meat would work. It was cheesy and delicious.
WHAT YOU NEED:
1 lb. lean ground turkey
1 c. diced red onion
3 cloves garlic, minced
1 tsp. oregano
2 (15 oz.) cans diced tomatoes containing garlic and onions, undrained
16 oz. tomato sauce
1 c. water
10 oz. wide egg noodles
4 oz. part skim ricotta cheese
salt and pepper to taste
2 c. shredded Italian Blend cheese
optional: fresh basil for garnish
WHAT YOU DO:
In a cast iron skillet (or oven-safe pan), brown turkey over med-low heat until thoroughly cooked.
Drain grease from turkey, and return to skillet.
Add onion, and cook, stirring occasionally, for 5 mins. Add garlic and oregano and cook for another minute or so.
Stir in tomatoes, tomato sauce, water, and noodles.
Cook, stirring often, for approx 10 mins, or until noodles are al dente.
Stir in ricotta, then and add salt & pepper to taste.
Remove from heat and top with shredded cheese. Let sit for about 5 mins to allow cheese to melt.
Place skillet in oven and broil for 3-5 mins, or until cheese starts to get brown and bubbly.
Garnish with fresh basil (optional) then serve.
recipe adapted from ihearteating.com