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Turkey Florentine Skillet Lasagna
This one-pan meal delivers all the comforting flavors of a classic baked pasta without the long oven time. Ground turkey, tender spinach, and a smooth cottage cheese layer come together between no-boil noodles right on the stovetop. It is a brilliant solution for a busy weeknight dinner when you crave something hearty but want to keep cleanup to a minimum. The rich tomato-basil sauce and melted Italian cheese blend make every bite creamy and satisfying.
Ingredients
- ¾ lb ground turkey breast
- 1 large onion, chopped (1 cup)
- 1 container (16 oz) fat-free cottage cheese
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 4 cups tomato-basil pasta sauce
- 10 precooked lasagna noodles (shelf stable), each 6 to 8 inches long and 3 inches wide
- 1¼ cups shredded reduced-fat Italian cheese blend (5 oz)
Instructions
- 1Coat a 12-inch skillet with cooking spray and set it over medium-high heat. Add the ground turkey and chopped onion, cooking for about 4 minutes while stirring frequently until the meat is fully browned and the onion softens.
- 2Place the cottage cheese in a food processor or blender. Blend the cheese until it reaches a completely smooth consistency.
- 3Stir the drained spinach and 3 cups of the tomato-basil pasta sauce into the browned turkey. Cook for 1 minute with constant stirring until the mixture is hot, then transfer it to a bowl and cover to keep warm.
- 4Pour the remaining 1 cup of pasta sauce into the empty skillet. Layer 5 of the precooked lasagna noodles over the sauce, followed by half of the warm turkey mixture, half of the smoothed cottage cheese, and half of the shredded Italian cheese blend.
- 5Build a second layer using the remaining noodles, turkey mixture, cottage cheese, and shredded cheese. Cover the skillet and cook over medium heat for 8 minutes, or until the pasta is tender.
- 6Take the skillet off the heat. Let the lasagna rest for 5 minutes to set up before serving.