Prep: 30 minutes
Bake: 45 to 50 minutes
Rest: 15 minutes
I have been intrigued by skillet lasagnas ever since I saw a recipe for one in a Williams-Sonoma catalog. Such a great way to make the dish, I thought, although I never seemed to give it a try. So when testing recipes for this book, and thinking pasta and lasagna, I thought back to the skillet method and concocted my own delicious version. It is based around a very simple red sauce with turkey, onions, carrots, and garlic, which you layer in a large oven-proof skillet along with uncooked brown rice lasagna noodles, ricotta, and cheese. In about an hour you have the most yummy lasagna imaginable.
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1 pound ground turkey
4 cups (32 ounces) good gluten-free marinara (pasta) sauce
2 tablespoons red wine (optional)
1 container (15 ounces) part-skim ricotta cheese
1 large egg
½ cup (2 ounces) grated Parmesan cheese
9 brown rice lasagna noodles (see Note)
3 cups (12 ounces) shredded mozzarella cheese
- Place the olive oil in a large ovenproof skillet that is 12 inches in diameter, at least 3 inches deep, and has a lid that fits securely. Heat the oil over medium heat and add the onion, garlic, and carrot and cook, stirring, until the onion softens and begins to brown, 4 to 5 minutes. Crumble the turkey into the skillet and cook, stirring, until the turkey is cooked through, 5 to 6 minutes. Add the marinara sauce and red wine, if using. Reduce the heat to low and let simmer, stirring occasionally, until the flavors come together, 5 minutes.
- Place a rack in the center of the oven and preheat the oven to 400°F.
- Leave about a third of the sauce in the skillet, transfer the remaining two thirds to a bowl, and set it aside. Place the ricotta, egg, and Parmesan cheese in a medium-size bowl and stir to combine. Break 3 of the lasagna noodles into 3-inch pieces and distribute them over the sauce in the skillet. Spoon a third of the ricotta mixture on top of the lasagna noodles and spread it out thinly to nearly cover them. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta mixture. Repeat the layers of sauce, noodles, and cheese 2 times, ending with the mozzarella.
- Place the lid on the skillet and carefully place the skillet in the oven. Bake the lasagna until the noodles have cooked through, the sauce bubbles, and the cheese has melted, 45 to 50 minutes. Remove the skillet from the oven and let the lasagna rest, covered, for 15 minutes before slicing and serving.
Note: I used the DeBoles gluten-free rice lasagna noodles, made from rice flour and rice bran extract. I did not preboil the noodles, but I did break them into 3-inch pieces to distribute them more evenly around the pan.
Extra! Extra!: I love lasagna made with ground turkey because it is lighter than beef. Use this recipe as a basic plan and add sliced mushrooms to the sauce or a layer of lightly steamed fresh spinach in the middle. Or change up the cheeses, adding a little feta to the mozzarella—so many possibilities.
Dairy-Free: It is not possible to make this lasagna dairy-free.