This weeknight lasagna is made entirely in one skillet and uses dried noodles instead of boiling them. It has all the flavor of the complex layered casserole with much less effort. Substitute ground beef for a more traditional version or soy crumbles for a vegetarian option.
Active time: 15 minutes Total time: 50 minutes
Quicker roast lasagna with ground turkey
Ingredients
- 1 cup (226 g) low-fat cottage cheese
- 1 tbsp olive oil
- 1 pound (453 g) 93% lean ground turkey
- 1 small yellow onion, chopped
- 1 medium green or red bell pepper, seeded and chopped
- 1 (28-oz/794g) can crushed tomatoes with no added salt
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 2 tsp Italian seasoning
- 2 tsp granulated garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 7 (6 oz/170 g) lasagna noodles, broken into 2 inch (5 cm) pieces
- 1 cup (113 g) part-skim mozzarella cheese, grated
Directions
Set the cottage cheese at room temperature while you prepare the sauce and pasta. Heat the oil in a large (12-14 inch) skillet over medium-high heat. Add the turkey, onion, and peppers and cook, stirring and shredding occasionally, until the turkey is browned, 8 minutes.
Add crushed tomatoes, chicken broth, Italian seasoning, garlic powder, salt and pepper and bring to a boil. Add the noodles and stir. Reduce heat to medium-low and simmer gently, stirring occasionally, especially at the bottom of the pan, to ensure the pasta does not stick. Cook for 25 minutes until the pasta is just tender. Reduce heat if liquid reduces too quickly.
Add the cottage cheese to the pasta mixture and simmer, without stirring, for 2 minutes. Remove the pan from the heat, add the mozzarella, cover, and let stand until the cheese is melted, about 4 minutes. Serve immediately.
Servings: 6 | Serving Size: 1/6 of recipe
Nutritional values
Originally published October 11, 2020; Updated January 2026
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