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Simple Skillet Lasagna

Servings: 6 -8
Author: Cyndi


  • 1 pound Italian seasoned ground turkey
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 14.5 ounce can diced tomatoes with basil, oregano and garlic, undrained</span>
  • 2 14 ounce jar spaghetti sauce (you might want to buy a larger jar in case you need some extra sauce)
  • 2/3 cups condensed cream of celery soup
  • 2 eggs lightly beaten
  • 14 ounce part skim ricotta cheese
  • 1 teaspoon Italian seasoning
  • 10-13 no-cook lasagna noodles
  • 1 cup Kraft Natural Shredded Mozzarella cheese divided
  • 1/2 cup Kraft Natural Shredded Colby Monterey Jack cheese
  • garnish: Italian parsley & basil


  • In a large skillet, cook turkey meat, onion and garlic over medium high heat until no longer meat. Drain meat and add to a large bowl. Stir in tomatoes and spaghetti sauce.</span>
  • In a medium size bowl, add the cream of celery soup, eggs, ricotta cheese, 1/2 cup mozzarella cheese and Italian seasoning. Mix well.
  • Using the same large skillet turn the heat on to low heat. Add in 1 cup of meat mixture and spread evenly over the bottom of the skillet. Layer with noodles, breaking them to fit. Layer with 1 cup ricotta cheese mixture, 1 1/2 cups meat sauce and noodles. Continue this process one more time ending with the noodles. Top with remaining meat sauce. If you've run low on meat sauce, this is where you can use of that extra spaghetti sauce.
  • Turn heat up to medium-high heat and bring to a boil. Reduce the heat and cover. Simmer for 15-17 minutes or until noodles are tender.
  • Remove the skillet from the heat and sprinkle with shredded cheeses. Cover and let stand 2-4 minutes or until melted. Garnish with parsley and basil.
  • Cut, serve & enjoy!