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Turkey Florentine Skillet Lasagna

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“Betty Crocker”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 34 lb ground turkey breast
  • 1 large onions, chopped or 1 cup chopped onion
  • 1 (16 ounce) container fat-free cottage cheese
  • 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
  • 4 cups tomato and basil pasta sauce
  • 10 precooked lasagna noodles, each about 6 to 8 inches long and 3 inches wide
  • 1 14 cups shredded reduced-fat Italian cheese blend or 5 ounces shredded reduced-fat Italian cheese blend

Directions

  1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey and onion; cook 4 minutes, stirring frequently, until turkey is thoroughly cooked and onion is tender.
  2. In food processor or blender, place cottage cheese. Cover; process until smooth.
  3. Add spinach and 3 cups of the pasta sauce to the turkey mixture. Cook 1 minute, stirring constantly, until thoroughly heated. Remove mixture from skillet to bowl; cover to keep warm.
  4. Add remaining 1 cup pasta sauce to skillet. Top with 5 of the noodles, half of the turkey mixture, half of the cottag cheese and half of cheese blend. Repeat with remaining noodles, turkey mixture, cottage cheese and cheese blend. Cover; cook over medium heat 8 minutes or until noodles are tender. Remove from heat; let stand 5 minutes before serving.

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