I love lasagna, but it is more of a weekend meal, rather than a busy weeknight meal. Here's my take on a healthier, skillet lasagna.
It's easy, delicious and you can make it any night of the week. Cook your meat and noodles ahead of time to speak up the recipe even more.
Cook the onion in a large skillet in olive oil, then add the garlic, ground turkey and Italian sausage, if using, cooking all together. Add diced tomatoes, tomato paste and 1/2 cup to 1 cup red wine; then add the Italian seasoning. Stir well.
Add egg noodles and stir into the turkey and tomato mixture. Dollop the ricotta on top of the cooked mixture. Then add the mozzarella and Parmesan.
Cover and let cook for just a couple of minutes, to melt the cheese. Stir gently, then top with freshly torn basil leaves, then serve.
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