Green Skillet Lasagna

Servings: 4-6

Total time: 30 minutes

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 pound ground turkey

3/4 teaspoon Diamond Crystal® Kosher Salt, divided

1 small yellow onion, finely diced

1 cup chopped asparagus, trimmed and cut into ½-inch pieces

½ cup chopped broccoli florets

½ cup chopped zucchini

2 cloves garlic, minced

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

2 cups prepared basil pesto

2 cups low-sodium chicken broth

4 ounces no-boil lasagna noodles, broken into 2-inch pieces,

3 cups baby spinach, roughly chopped

1 cup whole milk ricotta cheese

½ teaspoon dried Italian seasoning

½ cup grated mozzarella cheese, for garnish

Grated Parmesan cheese, for garnish

Chopped fresh basil, for garnish

DIRECTIONS

Heat olive oil in a large high-walled skillet over medium-high heat.

Add turkey and ¼ teaspoon kosher salt and cook, breaking it up with a spoon, until it begins to brown, for about 2 minutes.

Add onion, asparagus, broccoli, zucchini and ¼ teaspoon of kosher salt, and cook until vegetables are just tender, about 3 minutes.

Add garlic, black pepper, red pepper flakes and remaining kosher salt, and cook until fragrant, about 1 minute.

Pour in pesto and chicken broth, stirring to combine. Add lasagna noodles and bring mixture to a simmer. Cover and simmer for about 4-5 minutes, or until pasta is al dente.

Uncover and stir in spinach. Cook until wilted, about 1 minute.

Reduce heat to low, and simmer for an additional 2-3 minutes, until everything is warmed through. Remove from heat.

Combine ricotta and Italian seasoning in a small bowl until smooth. Sprinkle skillet evenly with mozzarella and dollop evenly with ricotta mixture. Garnish with Parmesan and basil and serve.