Wednesday, September 12, 2012

Skinny Stovetop Lasagna

I have a delicious and super easy recipe to share! I found this recipe on Pinterest  and decided it was worth a shot, with a couple changes to suit my taste.

I used the ingredient list for the bulk of what I used, but changed the spices up quite a bit. I ended up not even following the recipe at all, so I think that grants me right to name it and call it my own.

Skinny Stovetop Lasagna
1 LB ground turkey
6 oz. lasagna noodles (about half a box)
1 C mushrooms, chopped
½ C. Ricotta Cheese, reduced fat
½ C. Mozzarella Cheese, 2%
2 regular size cans Italian Diced Tomatoes
½ C. tomato sauce
2 Tbsp. minced garlic
Dry parsley
Sea Salt
Onion Powder
Garlic Powder
Cajun seasoning


Begin by browning ground turkey in a large skillet. Season turkey with spices of choice. My go-to is always sea salt, garlic powder, onion powder and Cajun seasoning. 
While turkey is browning, bring a pot of water to boil. I add a touch of sea salt to my water to keep pasta from sticking. While all this is going, in a separate skillet, sautee mushrooms with minced garlic on low/med heat. You will do this for about a minute, till mushrooms cook down and garlic is fragrant.
Break noodles into four pieces each add to boiling water.
Boil for 4-5 minutes or until al dente. Add drained tomatoes and tomato to ground turkey and keep on low. When mushrooms and garlic are done, add to tomato and turkey mixture. Allow to simmer for about 5 minutes, or until tomato sauce is heated through.
Add lasagna noodles to mixture. At this point, you can add about
1-2 teaspoons of dry parsley if you like. Stir well. I tasted my sauce and added more seasoning. After sauce is cooked through, spoon ½ C. ricotta throughout skillet. Sprinkle with mozzarella cheese. The original recipe called for Parmesan but I left it off to save calories.  
So I went a little heavy on the ricotta. Am I the only freak of nature that could happily eat ricotta from the container with a spoon? Probably.
Very carefully stir mixture, just to incorporate cheese, not to blend thoroughly. I tried to lightly stir just three or four times so as to still get bits of ricotta in each bite.


I accidentally bought Italian seasoned ground turkey this time and regretted it with the first bite. Though it was still really good, I really don’t care for Italian sausage and that’s exactly what the turkey tasted like. I know making this again with regular ground turkey will be even better. The original recipe didn’t call for any type of meat, but I like meat so I added it lol..

I also subbed wheat lasagna noodles for regular, which I just found for the first time. My husband couldn’t tell the difference. You could make this with any type of pasta, but I think using lasagna noodles keeps your pasta serving in check. I could’ve easily used a whole box of penne in this dish.

It only took me about 20 minutes to make (but it sure made for a huge sink full of dirty dishes. Hey, I made dinner, S had dish duty..sucker!)
I figured this recipe to make about 5 large services or 6 regular people servings. We eat big at my house (obviously). This is a large serving for only 397 calories.
I was so full after I ate this. I will definitely make it again, just this time, I’ll make sure I buy the right turkey. Enjoy!


  1. Your version looks so much better than the pinterest version! I went to try it one day and scoffed at all the ingredients. Can't wait to try this one!

  2. This looks yummy!! This will be on my dinner menu for next week for sure!

  3. The best part is that it's SO easy! I think it was even better reheated the next day, too.

  4. I have all of the stuff to make this.... Chris's belly will thank you this week. :)

  5. can you use cottage cheese in place of ricotta?