5:30 Challenge / 5 INGREDIENTS / 30 MINUTES

TONIGHT’S SOLUTION

Skillet Lasagna

TO MAKE THE MEAL

Green salad and crusty bread

My family flips for lasagna, so I am always trying to find ways to simplify to make it a midweek meal. I had been seeing recipes for skillet lasagnas that cooked on the stovetop. I decided to experiment with them to see if I could streamline them to cut ingredients and time. I was delighted with the results. It cooked quickly but still had the flavor of a baked lasagna. When it comes to using a jarred sauce, for a real homemade flavor, choose a good sauce, even thought it might cost more. I am a big fan of Rao’s Homemade Marinara, which is a splurge, but I find the flavor truly transforms this dish.

I tried this version with ground turkey and with sausage. The sausage took a little longer to cook through, so allow extra minutes if choosing sausage.

Skillet Lasagna

4 servings

For a heartier dish, add two more lasagna noodles.

1 pound ground turkey breast, lean ground beef or sausage

1 (24-ounce) bottle pasta sauce

8 no-cook lasagna noodles (such as Barilla brand) broken into 2-inch pieces

1 cup low-fat ricotta

1 1/4 cups Italian blend shredded cheese, divided

In a large skillet over medium-high heat, brown meat until no longer pink, about 5 minutes (drain off excess fat if necessary). Add pasta sauce and 1 1/2 cups water and bring to a boil. Add lasagna pieces, stirring to coat with sauce. Reduce heat to a simmer and cook for about 10 to 12 minutes, or until noodles are just tender, stirring occasionally to mix noodles into sauce.

Meanwhile, in a bowl, combine ricotta and 1 cup Italian blend cheese. Drop the mixture in mounds around the top of the noodles. Sprinkle with remaining 1/4 cup cheese. Cover, turn off heat and let sit for 5 minutes, or until cheese is heated through.

Per serving: 589 calories (percent of calories from fat, 32), 39 grams protein, 59 grams carbohydrates, 4 grams fiber, 21 grams fat (10 grams saturated), 87 milligrams cholesterol, 1,222 milligrams sodium.

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