Crispy Skillet Lasagna

By KRed

First time I made this I followed exactly, except used tomatoes with salt, dried parsley. I think I would add garlic next time. Also next time I would not break up the noodles, just lay them cross cut and break off corners to fit. Careful of ingredients - calls for no-boil noodles.

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• black pepper
• 1 lb. extra-lean ground turkey
• 1 14.5 oz. can no-salt-added diced tomatoes
• 1 10.75 oz. can Campbell's Healthy Request Tomato Soup
• 1/2 c. lowfat, small-curd cottage cheese
• 1/2 c. fresh flat-leaf parsley, chopped
• 4 oz part-skim mozzarella, coarsely grated (1 cup)
• 6 no-boil lasagna noodles, each broken into 4 or 5 pieces

Preparation

Step 1

1. Heat oven to 400F. Heat the oil in a 10-in. cast-iron skillet over medium heat. Add the onion, oregano, red pepper flakes, and 1/4 tsp pepper and cook, covered stirring occasionally, until just tender, 5-6 minutes.
2. Add the turkey and cook, breaking it up with a spoon into very small pieces, until no longer pink, 4-5 minutes. Add the tomatoes and soup and simmer, stirring occasionally, until slightly thickened, 4-6 minutes (this should still be a loose mixture; it will thicken in the oven).
3.Meanwhile, in a small bowl, combine the cottage cheese, parsley and 1/2 cup mozzarella.
4. Transfer 3 1/4 cups sauce to a bowl. Lay one-third of the noodles evenly over the sauce in the skillet. Dollop with half the cheese mixture, then spoon 1 cup of the remaining sauce over the top; repeat once.
5. Top with the remaining noodles and sauce. Cover the pan tightly with foil and bake until the noodles are tender, 23-25 minutes.
6. Remove the foil. Broil until some of the noodles edges begin to crisp. 3-4 minutes. Sprinkle with the remaining 1/2 cup mozzarella and broil until the top is golden brown and the edges of the noodles are crispy, 1-2 minutes more. Let rest 5 minutes before serving.

Per serving: 477 cal, 17 G fat (4 G Sat Fat), 77 MG chol, 550 MG SOD, 37 G PRO, 38 G Car, 3 G FIBER