To round out Ultimate Pasta Week, chef Millie Peartree offered an easy twist on a classic, no layering construction required.
The caterer and recipe developer said this dish works well as a fridge clean-out meal, because it's more of a technique than a standard recipe.
It's a great way to get the protein and veggies home cooks have on hand in one place.
Checkout Peartree's full recipe below.
Refrigerator Clean-Out Skillet Lasagna
2 tablespoons extra virgin olive oil
1 pound lean ground chicken, turkey (or leftover chicken, be sure to remove skin and chop)
1 small onion, chopped
1/2 green bell pepper, chopped
1 jar (26 ounces) spaghetti sauce
1 1/2 cups of water
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups fresh cooked spinach (leftovers are delicious)
3/4 cups ricotta cheese
1 cups mozzarella cheese
6 ounces curly-edged lasagna noodles, broken into 2-inch pieces. (8 noodles)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flake, optional
Chopped fresh basil and parsley, optional
In a large skillet, sauté veggies in olive oil for about 2 minutes.
Add turkey or chicken and cook for about 5 min or so, breaking the meat with a spoon until no longer pink; season with salt and pepper.
Add garlic and sauté until fragrant, about 30 seconds or so. Add oregano, basil and crushed red pepper flakes.
Sprinkle broken lasagna noodles into the skillet, then pour in spaghetti sauce and water over the top bring to a boil.
Lower heat, cover and cook, stirring often and maintaining a simmer, until noodles are tender (about 20 minutes).
Take the skillet off the heat, and stir in spinach, half of the mozzarella and half of the parmesan. Readjust the seasoning with salt and pepper.
Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
Sprinkle with basil and parsley before serving.