Skillet Lazy Lasagna
This comforting dish packs all the flavors of traditional lasagna into a simplified, stovetop version that’s perfect for busy weeknights.
Ingredients
- 1 pound ground turkey or lean sirloin, 90 to 94% lean
- 4 cups 4 large handfuls spinach leaves
- 2 to 4 cloves minced garlic, or 1 teaspoon garlic powder
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 (24-ounce) jar marinara sauce, any preferred brand and seasoning
- 1 cup part-skim ricotta cheese
- ½ to 1 cup shredded mozzarella cheese
- 2 cups cooked penne pasta, I used barilla protein penne
- Fresh torn basil, for garnish
Instructions
- Mist a 10-inch-wide, deep skillet with nonstick oil spray (or add 2 teaspoons oil), and warm over medium-high heat. Add the ground turkey or sirloin and cook, breaking it up with a wooden spoon, for about 5 minutes until browned and cooked through.
- Add in the spinach, garlic (or garlic powder), salt, and pepper. Give it a stir.
- Pour in the marinara sauce and mix thoroughly, allowing the spinach to wilt, stirring frequently, for about 2 to 3 minutes.
- Stir in the ricotta cheese until it’s evenly distributed and the mixture is creamy and rich. Lower the heat and allow the sauce to simmer and thicken for about 5 minutes.
- Gently fold in the cooked penne pasta, ensuring all the pasta is coated with the sauce. Sprinkle the shredded mozzarella evenly over the top. Cover the skillet with a lid and allow the cheese to melt, 3 to 5 minutes.
- Remove the lid, garnish with fresh torn basil, and serve immediately.
Notes
Recipe Variations
• Vegetarian option: Swap the ground meat for plant-based crumbles or sautéed mushrooms for a veggie-packed version.
• Experiment with different vegetables: Try kale, arugula, or Swiss chard instead of spinach.
• Use any pasta shape you’d like --rotini, farfalle, or a gluten-free brand.
• To kick up the heat, add a pinch of red pepper flakes or use a spicy marinara sauce. Storage Tips
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
• Freeze: Let the dish completely cool, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
• Vegetarian option: Swap the ground meat for plant-based crumbles or sautéed mushrooms for a veggie-packed version.
• Experiment with different vegetables: Try kale, arugula, or Swiss chard instead of spinach.
• Use any pasta shape you’d like --rotini, farfalle, or a gluten-free brand.
• To kick up the heat, add a pinch of red pepper flakes or use a spicy marinara sauce. Storage Tips
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
• Freeze: Let the dish completely cool, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition Information per serving
Serving Size: 1.5 cupsCalories: 330Carbohydrates: 55gProtein: 30gTotal Fat: 12g— Unsaturated Fat: 8g— Saturated Fat: 4gCholesterol: 55mgSodium: 640mgFiber: 4gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin A: 2010IUCalcium: 222mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.