Say that five times.
You all know my love for pasta/lasagna. If you follow me on Twitter, it’s something I talk about daily. Lasagna is one of my favorites but I don’t love myself enough to spend 30 minutes prepping and then waiting another hour for it to bake. I’m such a millennial, but it’s true!
A few weeks ago, I went to a Pampered Chef party. The host assigned 10 girls to different cooking stations and I ended up with the Mac and Cheese (whoop, whoop!). We made the most delicious one pot, skinny mac & cheese. The best part? Easy clean up.
I figured I could do the same for lasagna. And so I did..
It’s so easy and tasty, I complimented myself for 10 minutes and then ate half of the pot. I really need friends. Did I mention that it only takes 25 minutes to make this?!
1 lb lean turkey
half a cup of onion
1 tbs of garlic
2 cups of marinara
1 cup water
6 lasagna strips (I used Tinkyada Brown Rice lasagna)
1 cup of ricotta
1/2 cup of shredded mozzarella
Place ground turkey in skillet over medium heat. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 7 minutes. Drain excess grease.
Add onions and garlic
Cook for another 3 minutes
Lasagna strips + Water
I like to mix everything so the noodles are under some sauce and meat.
Place lid on the pot, cook for 15 minutes.
Add all of the cheese and basil.
Take pot off heat and cover with lid again for another 5 minutes to melt cheese.
IT WAS SO MAGICAL.
I also want to point out that the Tinkyada lasagna pasta is the first gluten free brown rice pasta that did not end up soggy. I’ve had the worst luck with brown rice pasta but this was amazing!