A nice stovetop alternative to a baked lasagna in a casserole dish!
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- 1 jar marinara
- 3 cups water
- 8 ounce box lasagna noodles broken into pieces (If you use a larger box, add more marinara & water)
- 1 pound ground turkey or other ground meat
- 2 cloves garlic pressed or minced
- 2 ounces Parmesan cheese grated or shredded
- 2 tablespoons fresh parsley chopped (see notes: I use dried & other seasonings)
- 1 cup ricotta skim, low-fat, or full fat - your choice
- 1/2 cup shredded mozzarella
- 1/4 teaspoon black pepper
- additional seasonings to taste, see notes
Ingredients
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- Original Recipe:
- Combine marinara sauce and water in a 12 inch skillet. Cover and bring to boil.
- Stir noodles into sauce. Cover and reduce heat and let simmer 16-18 minutes
- Meanwhile, in a separate skillet, brown ground turkey (or beef). Drain. Add pressed or minced garlic and cook 1 minute. (See Notes, I add more seasonings)
- Stir meat and garlic mixture into noodles and sauce.
- In a separate bowl, combine the cheeses, 1 Tbsp parsley, and black pepper. (See Notes, I add more seasonings)
- Scoop cheese mixture onto top of lasagna with a large muffin scoop (about 8 scoops). Cover and simmer 3-5 minutes to melt cheese.
- Sprinkle remaining parsley over top to serve.
Stacy's Notes - I usually use one jar of store brand marinara and the water. I have used ground turkey and ground beef or sirloin and both work. For the two of us, I usually only use about 1/2 or less of a box of lasagna noodles (plain are fine, you don't have to use oven ready for this recipe).
I mostly use dried parsley instead of fresh, and usually use jarred minced garlic instead of pressing fresh cloves of garlic.
I always season my meat mixture with more than just the garlic. I usually add in a few dashes of salt, pepper, Italian seasoning, basil, oregano, a dash of red chili flakes, onion and garlic powder and sometimes white pepper in addition to the black.
I also usually use two types of parmesan if I have them in my fridge (both grated and shredded, though either is fine and works). I season my cheese mixture with more than just the fresh or dried parsley, I usually add in more Italian seasoning and black pepper to the cheese mixture as well.
Stacy's Updated Notes:Â This really makes a lot for two people, so unless you want a lot of leftovers, or to try to freeze it (I have not tried that yet), maybe consider cutting this in half
Enjoy! This makes an easy supper if you pair it with garlic bread, a big salad or a quick veggie like green beans on the side 🙂
This turned out good when I fixed it! For serving 2 people we should try to remember to cut the recipe in half when making again!