One-Pan Turkey Florentine Skillet Lasagna

Equipment

• Skillet
• Food processor

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

1. 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.
2. 2Blend the cottage cheese in a food processor or blender until completely smooth. Whipping the cheese removes the curds and creates a rich texture that mimics traditional ricotta.
3. 3Stir the drained spinach and 3 cups of the tomato-basil pasta sauce into the browned turkey. Cook for 1 minute, stirring constantly until the mixture is hot. Transfer the turkey mixture to a bowl and cover it to keep warm.
4. 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.
5. 5Build a second layer using the remaining noodles, turkey mixture, cottage cheese, and shredded cheese. Cover the skillet, reduce the heat to medium, and cook for 8 minutes, or until the pasta is tender.
6. 6Remove the skillet from the heat and let the lasagna rest, covered, for 5 minutes. This brief resting period allows the sauce to absorb into the noodles so the layers hold together when scooped.

Recipe Details