30-minute skillet lasagna
- 1 ½ tbsp olive oil
- 12 oz italian turkey sausage
- 5 cups canned diced tomato with herbs
- ½ tsp garlic powder
- 4 oz no-boil lasagna noodles
- 1 cup ricotta
- 1 ⅓ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 ½ tbsp chopped basil
Heat olive oil in a large skillet over medium-high heat. Remove turkey sausage from casings and add meat to the pan. Cook about 5 minutes, breaking up with a wooden spoon, until browned. Transfer to a large bowl and stir in diced tomato and garlic powder. Season with salt and pepper to taste.
Return half the sauce mixture to the skillet. Top with a layer of lasagna noodles, breaking them into squares if needed. Spread with ricotta and shredded mozzarella. Top with remaining sauce mixture.
Bring skillet to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook 15 minutes, or until noodles are tender when tested with a fork. Sprinkle with parmesan and basil. Let stand 2 minutes, until cheese is melted.