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+ servings

Veggie and Turkey Skillet Lasagna


  • olive oil
  • 1 lb ground turkey
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 8 oz mushrooms, chopped
  • 1 red pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 Tbsp Italian seasoning
  • 1 jar roasted garlic pasta sauce (any pasta sauce you like would be great)
  • 1 cup milk (I used nut milk)
  • pinch of crushed red pepper flakes, more or less depending on your tolerance for heat
  • ½ cup oil-packed sun-dried tomatoes, oil drained
  • 8 oz no-boil lasagna noodles
  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 4 - 6 oz mozzarella
  • grated parmesan + more for serving
  • pesto, for serving (optional)


  • Preheat the oven to 375 deg F
  • In a large skillet (or dutch oven) over medium heat, warm a glug of olive oil
  • Once hot, add the onion and turkey, sauteeing until the turkey is nicely browned
  • Remove the turkey to a bowl or plate, and in the same pan, add another glug of olive oil, along with the zucchini, mushrooms, and red pepper
  • Season with a pinch of sea salt and a grind or two of black pepper
  • Sautee 3-5 minutes, or until they have begun to lightly caramelize
  • Add the garlic and cook for another minute
  • Add back to the pan the browned turkey/onion mix, along with the tomato pasta sauce, milk, sun-dried tomatoes, and a pinch of crushed red pepper flakes
  • Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them have emerged
  • Cook until the noodles are al dente (~10-15 minutes)
  • If the sauce seems like it's getting too thick, add water or more milk to thin
  • Stir in the basil and spinach until they're wilted and incorporated into the sauce
  • Finish with the mozzarella cheese on top (or see notes above for a vegan version)
  • Place the skillet on a large baking sheet and bake for 10-15 minutes, or until the cheese has melted and it's bubbly
  • Remove and let sit 5 minutes or so
  • Serve with basil pesto and fresh Parmesan