Happy Friday! I didn’t think it was possible, but now that I have a baby, I look forward to the weekends even more. I think it’s supposed to rain all weekend, which kinda puts a kink my cider mill plans, but at least I won’t be in the office.
Last year I made a Turkey Veggie Skillet Lasagna that was really good and I was going to make it again but due to pantry restrictions, I put a Mexican twist on it and loved the way it turned out. It comes together really quickly (one of my favorite qualities in a recipe), it tastes really good (an obvious requirement), and it’s fairly healthy (bonus!).
- 1 Tablespoon extra virgin olive oil
- 1 lb ground turkey
- 1 Tablespoon taco seasoning
- 1 teaspoon dried onion
- 1 can (14 oz) petite diced tomatoes
- 1 can (10 oz) RoTel tomatoes & chilies
- 5 lasagna noodles, broken into ~2 inch pieces
- 1 small zucchini, diced
- 1 small yellow squash, diced
- shredded Mexican blend cheese, to taste
- salt & pepper, to taste
- red pepper flakes, to taste (optional)
- Drain the can of tomatoes and RoTel, reserving the liquid into a large liquid measuring cup. Add enough water until it reaches the two cup mark.
- Add the tomato water to a large skillet over medium heat. Add in the dried onion. Add in 1 teaspoon of salt and stir to combine.
- Layer the broken lasagna noodles into the skillet. Spread the drained tomatoes & RoTel evenly over the noodles. Cover and cook over medium heat for 10 minutes, stirring every so often so the noodles don't stick, always making sure the noodles stay submerged into the tomato mixture so they can cook.
- While that is simmering...
- In a large skillet, add the olive oil and heat over medium heat. Add in the ground turkey and season with salt, pepper, taco seasoning, and red pepper flakes (if you like a little heat). Break the meat up with a spatula and brown until fully cooked.
- Back to the noodle/tomato mixture - after 10 minutes, uncover and stir in the chopped zucchini and squash (I sprinkled some salt & pepper onto the veggies at this point - up to you). Cook for 8 minutes more until the noodles and squash are tender and cooked through.
- Add the cooked turkey into the mixture and let cook for a few more minutes, if needed to get the veggies and noodles tender and let the flavors come together.
- Remove the skillet from the heat and sprinkle with the shredded cheese.