Skillet Lasagna

Skillet Lasagna

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10 min.
45 min.
8 Servings

The amazing flavors in this Skillet Lasagna recipe will have everyone asking for more. A delicious combination of three cheeses and fresh herbs makes this ready-in-less than one hour main dish a must have addition to your culinary capabilities.


  • 1 container (15 ounces) reduced-fat ricotta cheese
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1/4 cup water
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped Italian parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound lean ground turkey or beef
  • 1 medium zucchini, chopped
  • 2 containers (15 ounces each) BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 6 no-boil lasagna noodles, divided
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COMBINE ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, water, basil, parsley, salt and pepper in medium bowl; stir well.

COOK turkey in large (12-inch), nonstick skillet over medium-high heat until no longer pink. Drain if necessary. Add zucchini and one container sauce to skillet. Reduce heat to medium. Place 2 lasagna noodles over center of mixture. Break 1 noodle and place around edges. Gently spread cheese mixture over noodles. Place 2 noodles over center of mixture. Break remaining noodle and place around edges. Pour remaining container sauce over noodles. Sprinkle remaining mozzarella cheese over sauce; cover. Reduce heat to medium-low.

COOK for 20 to 25 minutes or until noodles are tender. Remove from heat; let sit for 5 minutes before serving. Cut lasagna into wedges and serve.

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 140
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 6g (32% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 940mg (39% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 10g
  • Protein: 24g
  • Vitamin A: 6% of DV
  • Vitamin C: 8% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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