Description

This Healthier One Pot Skillet Lasagna gives you all the cozy, cheesy comfort of classic lasagna without the fuss of layering or turning on the oven. Lean ground turkey (or beef), plenty of veggies, and a rich tomato sauce simmer together with broken lasagna noodles right in one pan. Finished with creamy ricotta, melty mozzarella, and a sprinkle of Parmesan, it’s a weeknight-friendly dinner that still feels special and keeps things just a bit lighter.

Ingredients

Scale

9 lasagna noodles, broken into bite-size pieces
1 lb (450 g) ground turkey or lean ground beef
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 bell pepper (any color), diced
1 can (15 oz / 425 g) crushed tomatoes
1 can (15 oz / 425 g) tomato sauce
1 tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper, to taste
2 cups fresh baby spinach, lightly packed
1 cup ricotta cheese (part-skim, if desired)
1 cup shredded mozzarella cheese (part-skim, if desired)
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)
2 cups water

Instructions

Heat the olive oil in a large deep skillet or sauté pan over medium heat.
Add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring often, until the onion softens and turns translucent.
Add the ground turkey or lean beef to the skillet. Cook, breaking it up with a spoon, for 5–6 minutes or until browned and cooked through. Drain excess fat if needed and return the meat to the pan.
Stir in the diced zucchini and bell pepper. Cook for 3–4 minutes until the vegetables begin to soften.
Add the broken lasagna noodles, crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Stir well to coat the noodles and evenly distribute the ingredients.
Pour in 2 cups of water and stir again. Increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed. Add a splash more water if the pan looks too dry before the noodles are done.
When the noodles are tender, stir in the fresh spinach until just wilted, then gently fold in the ricotta cheese so it’s swirled through the pasta.
Sprinkle the top evenly with the shredded mozzarella and grated Parmesan cheeses.
Cover the skillet again and cook for 3–5 minutes, or until the cheese is melted, gooey, and bubbling around the edges.
Remove from heat. Let stand for 5 minutes to set slightly, then garnish with fresh basil if desired and serve warm.

Notes

Use whole wheat lasagna noodles to add extra fiber and keep this dish even more wholesome.
If your skillet doesn’t have a lid, cover it tightly with foil while the noodles simmer.
The sauce will thicken as it cools; if you prefer it saucier, stir in a few tablespoons of water or extra tomato sauce before serving.
Taste and adjust seasoning at the end canned tomatoes and cheeses all vary in saltiness.
For extra richness without many calories, finish with a small drizzle of good olive oil just before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One Pot / Skillet
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1/6 of recipe
Calories: 350 kcal
Sugar: 7 g (approx.)
Sodium: 520 mg (approx.)
Fat: 14 g (approx.)
Saturated Fat: 6 g (approx.)
Unsaturated Fat: 7 g (approx.)
Trans Fat: 0 g
Carbohydrates: 32 g (approx.)
Fiber: 4 g (approx.)
Protein: 26 g (approx.)
Cholesterol: 70 mg (approx.)

Keywords: skillet lasagna, one pot lasagna, healthy lasagna, easy weeknight dinner, ground turkey pasta