Are you a busy mom? Me too! That’s why I love 1 pan dishes! This recipe is so easy to make, even an 8 year old can make it! My daughter Kiana Jr. helped me make it and it was delicious. I love 1 pan wonders, such easy clean up! Plus it saves well in the refrigerator for busy days or lunch! Enjoy!
- 1 pkg. extra lean ground turkey
- 2 minced garlic cloves
- 1/2 small onion, diced
- 2 tbsp. extra virgin olive oil
- 1/2 tsp. each: dried oregano, basil, parsley
- salt and pepper to taste
- 1 cup water
- small can tomato paste
- large can crushed tomatoes
- 1 pkg. ruffled edge lasagne noodles (preferably whole wheat)
- 1 small carton low fat ricotta or what I use: cottage cheese
- 1 pkg. shredded mozzarella
- shredded parmesan
- 1 sliced zucchini, spinach and/or sliced mushrooms
Heat oven to 350. Also heat a cast iron skillet and add oil. When hot, add onions, garlic, and turkey and brown. Add oregano, basil, parsley, salt, and pepper. Also add the tomato paste, crushed tomatoes, and water. Stir well and simmer sauce for 30 minutes, uncovered.
Cook noodles according to package instructions or you can place uncooked noodles and cook it a little longer adding a little water so it steams. Spread 1/2 cup of sauce on the bottom of a 13×9 glass pan. Layer noodles, sauce, ricotta, small handful of mozzarella and parmesan, spinach, zucchini, and mushrooms.
Repeat layering. Finish top layer with sauce, mozzarella, and parmesan
Cover with foil and bake for 45 minutes. Uncover and cook for an additional 10 minutes. Let cool for 20 minutes before serving.
Great leftovers for easy reheat on busy days. Tip: I serve it with a side salad, low salt parmesan bread, kale chips and glass of wine or 2:)
Like this recipe? Check out my Fit Cooking healthy recipe ebook here.