Lightened Up Skillet Lasagna

• Meat

  • 20 oz Italian seasoned jennie-o lean ground turkey

• Produce

  • 1 tbsp Basil, dried
  • 2 cloves Garlic, fine
  • 1/2 tbsp Oregano, dried
  • 28 oz Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 16 oz Sweet potato gnocchi

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 dash Pepper

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Mozzarella cheese, low fat
  • 1/2 cup Ricotta cheese, low-fat

Found on wineandglue.com

Description

Ingredients

• 2 tsps extra virgin olive oil
• 2 cloves of garlic, diced fine
• 20 oz of Italian Seasoned Jennie-O Lean Ground Turkey
• 28 oz crushed tomatoes
• 1 TBSP dried basil
• 1/2 TBSP dried oregano
• 1/2 tsp kosher salt
• dash of pepper
• 2 TBSPs tomato paste
• 16 oz sweet potato gnocchi
• 1/2 cup low fat ricotta cheese
• 1 1/2 cups low fat mozzarella cheese

Directions

• Preheat your oven to 375 degrees
• Heat the olive oil in a large oven proof skillet over medium heat. Add the garlic and cook for about 30 seconds before adding the turkey. Cook, breaking up the turkey meat until it is no longer pink.
• Stir in the tomatoes. Add in the basil, oregano, pepper, salt, and tomato paste. (You may want to taste it at this point to see if you want more salt or pepper.)
• Add the gnocchi, and cover. Cook for about five minutes or until the gnocchi is cooked through.
• Stir in the ricotta cheese, top with the shredded mozzarella and put it in the oven uncovered until the mozzarella is completely melted, about five minutes.
• Remove from the oven and enjoy!