Turkey Skillet Lasagna

• 1 (20-ounce) package ground turkey
• 1 large (1 cup) onion, chopped
• 2 teaspoons finely chopped fresh garlic
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups mini lasagna noodles
• 3/4 cup water
• 1 (14- to 16-ounce) jar or can pasta sauce
• 1 (14.5-ounce) can petite diced tomatoes
• 1 cup ricotta cheese
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh basil*
• 8 ounces (2 cups) shredded mozzarella cheese

1. Place turkey, onion and garlic in 12-inch deep skillet, cook over medium-high heat, 5-6 minutes or until no longer pink.
2. Drain.
3. Stir in Italian seasoning, salt and pepper.
4. Add noodles, water, pasta sauce and tomatoes to meat mixture.
5. Bring to a boil.
6. Cover; reduce heat to low.
7. Cook, stirring once, 5-6 minutes or until noodles are just starting to become tender.
8. Meanwhile, combine ricotta cheese, Parmesan cheese and basil in small bowl; stir until well mixed.
9. Drop cheese mixture by rounded teaspoonfuls over hot meat mixture.
10. Sprinkle with mozzarella cheese.
11. Cover; continue cooking 5-6 minutes or until noodles are tender and cheese is melted.
12. Uncover; let stand 3 minutes before serving.
13. *Substitute 2 teaspoons dried basil leaves.

ground turkey, onion, fresh garlic, italian seasoning, salt, pepper, lasagna noodles, water, pasta sauce, tomatoes, ricotta cheese, parmesan cheese, fresh basil, mozzarella cheese

Taken from www.landolakes.com/recipe/3237/turkey-skillet-lasagna (may not work)