Description
This skillet lasagna is everything we love about classic lasagna but without the layering, boiling, or waiting. It’s cozy, saucy, cheesy, and deeply satisfying, but it’s also practical enough for Tuesday. The noodles cook right in the sauce, the cottage cheese melts into creamy pockets, and the whole dish becomes this comforting, slightly “deconstructed” lasagna that feels relaxed and homey rather than formal and fussy. All in one pan, ready for the table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground turkey
- 2 teaspoons salt, divided
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon tomato paste
- 1 jar marinara sauce
- 2 cups low sodium chicken broth
- Juice of 1 lemon
- 8-10 lasagna noodles, broken up
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- ¼ cup parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat a large skillet over medium/high heat. Add the olive oil, onions, garlic and a pinch of salt and cook for 3-5 minutes, stirring occasionally. Add the ground turkey, 1 teaspoon salt, pepper, garlic powder, paprika and oregano and cook for another 5 minutes, breaking up the meat while it cooks.
- Add the tomato paste, marinara sauce, chicken broth, lemon juice and remaining 1 teaspoon salt and stir to combine. Add the broken up lasagna noodles, making sure all the noodles are covered by the liquid. Simmer over low/medium heat until the noodles are cooked through, about 20 minutes. If too much liquid gets absorbed while simmering, add a little water at a time to keep the noodles mostly covered.
- Once noodles are cooked, dollop small spoonfuls of the cottage cheese all over the top, sprinkle with mozzarella and parmesan cheese. Turn off the heat and either cover and let cheese melt for about 5 minutes, or pop under the broiler for 1-2 minutes until cheese melts. Garnish with chopped basil or parsley and serve.
