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Ground Turkey and Eggplant Skillet Lasagna with Ricotta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring Spoons

Ingredients
  

  • 1 lb ground turkey
  • 1 large eggplant, diced into 1-inch pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 6 lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil leaves for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
  • Stir in the diced onion and cook for 3 minutes until it softens. Add the minced garlic and cook for 1 minute more.
  • Add the diced eggplant, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the eggplant starts to soften.
  • Pour in the marinara sauce and add the broken lasagna noodles. Stir everything together, then bring the mixture to a simmer. Cover the skillet and cook for 15 minutes, stirring once or twice, until the noodles are tender.
  • Remove the lid and drop spoonfuls of ricotta across the top. Sprinkle the shredded mozzarella over everything. Cover again and let it sit for 3 minutes until the cheeses melt.
  • Garnish with fresh basil leaves before serving.

Notes

For the best texture, dice the eggplant into even pieces so it softens at the same rate as the noodles. If the skillet looks dry while simmering, add a splash of water. Leftovers reheat well in a covered skillet over low heat with a little extra marinara stirred in to loosen the sauce. You can swap the mozzarella for extra Parmesan if you prefer a sharper finish.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Wooden Spoon, Measuring Spoons