I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!

Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂

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Skillet Lasagna Yum

Votes: 1
Rating: 4
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Course

Main Dish

Cuisine

Italian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 lb ground turkey
• 2 cloves garlic
• 1/4 teaspoon red pepper flakes
• salt & fresh ground pepper to taste
• 6 oz lasagna noodles gluten free
• 26 oz marinara sauce homemade is better but a good brand like Newman’s Own can work too
• 2 cups water
• 1/2 cup fontina or provolone (quantity after shredding)
• 1/4 cup grated parmesan cheese
• 6 oz silken tofu
• 1/4 cup fresh basil (quantity after chopping)

Course Main Dish Cuisine Italian Prep Time 20 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 lb ground turkey 2 cloves garlic 1/4 teaspoon red pepper flakes salt & fresh ground pepper to taste 6 oz lasagna noodles gluten free 26 oz marinara sauce homemade is better but a good brand like Newman’s Own can work too 2 cups water 1/2 cup fontina or provolone (quantity after shredding) 1/4 cup grated parmesan cheese 6 oz silken tofu 1/4 cup fresh basil (quantity after chopping)

Votes: 1 Rating: 4 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Mince garlic and set aside.
2. Cook meat in a large (12″) nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
3. Drain meat and return to skillet.
4. Stir in garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
5. Break the lasagna noodles and scatter them into the skillet. Then pour marinara sauce and water over the top.
6. Bring to boil then reduce heat to medium low and cover. Let simmer, stirring often, until noodles are tender, about 20 minutes.
7. (Meanwhile, grate cheeses, mix, and set aside.)
8. Remove skillet from heat and stir in half of the cheese blend. Season with salt and pepper if desired.
9. Dot heaping spoonfuls of tofu over the noodles, then sprinkle with remaining mozzarella and parmesan.
10. Cover and let stand about 3-5 minutes. (Chop basil while waiting.)
11. Sprinkle basil over dish just before serving.

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