Easy Skillet Lasagna

1 lb 99% lean ground turkey
1/2 onion, chopped
2 cloves garlic, minced
1 (14.5oz) can Italian diced tomatoes, drained
1 (14.5oz) can tomato sauce
1/4 c water
1/2 tsp basil
1/4 tsp pepper
1 tsp salt
1/2 c ricotta cheese
1/2 c mozzarella
2 T Parmesan cheese
6 oz short cut pasta
2 T parsley

Directions:
1. Brown turkey and onions in a large nonstick skillet.  Add garlic and cook until garlic is fragrant, about 1 minute.  Add in diced tomatoes, tomato sauce, water, basil, salt and pepper.  Cook until it thickens up, about 5 minutes.
2.  Add cooked noodles to the mixture and stir well.  Add  scoops of ricotta over the noodles; add in mozzarella and Parmesan.  Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.

This was SO yummy and fast.  And I bet you're wondering why it's a skillet lasagna when there are no lasagna noodles.  Well.  The original recipe calls for 6 oz of broken up lasagna pieces (broken into 1/3) fully cooked.  And that's what I did.  And it was good.  But NEXT time I make it...forget the lasagna pieces, they were bigger than bite size, and they made a mess when breaking.  It's for sure a great lasagna noodle use up if you're needing that, and if I do have lasagna noodles I need to use up, I'll make it with them instead, but for me?  no mess and no cutting for the kids seems simpler to me.  The original recipe didn't call for any meat...but you know us Soper carnivores!  I had to had some in.  It made a great addition.


This is adapted from the Weight Watchers One Pot cookbook.