Serves 6
50 min
Tex Mex Skillet Lasagna
Recipe GLPR59720393471828
A hearty one-pan lasagna with seasoned ground turkey, vegetables, and pasta cooked together in a rich tomato and enchilada sauce, topped with melted Monterey Jack cheese and finished with fresh avocado and cilantro.
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Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
1 bell pepper, chopped
1 jalapeno, seeded and diced
1 lb. ground turkey
1 can corn, drained
1 teaspoon cumin
1½ teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
10 whole wheat lasagna noodles, broken into 2-inch lengths
1 (28 oz) can diced tomatoes with juice
2 cups red enchilada sauce
1 cup shredded Monterey Jack cheese
1 avocado, sliced
1 bunch cilantro, chopped
Directions
Heat the olive oil in a very large skillet over medium heat until shimmering, about 1-2 minutes.
Add the chopped onion, bell pepper, and jalapeno to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, approximately 5 minutes.
Add the ground turkey to the skillet and cook, breaking it apart with a spoon or spatula, until the meat is fully cooked with no pink remaining, about 8-10 minutes. Drain any excess fat if needed.
Stir in the drained corn, then add the cumin, chili powder, oregano, and salt. Mix well to combine and toast the spices for about 1 minute.
Scatter the broken lasagna noodle pieces evenly over the turkey mixture without stirring them in.
Pour the canned diced tomatoes with their juice and the enchilada sauce over the pasta. Stir gently to distribute the liquid and submerge the noodles. Bring to a simmer over medium heat.
Reduce heat to medium-low, cover the skillet, and simmer for 20-25 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. During the last 5 minutes of cooking, remove the cover to allow excess liquid to evaporate.
Remove the skillet from heat. Sprinkle the shredded Monterey Jack cheese evenly over the top and let it stand uncovered for 10 minutes until the cheese melts and the mixture sets. For a golden, browned top, place the skillet under a hot broiler for 2-3 minutes (optional).
Divide the lasagna among serving bowls or plates. Top each portion with fresh avocado slices and chopped cilantro before serving.
