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Veggie Loaded Skillet Lasagna made with Classico Four Cheese Pasta Sauce #ClassicoPartner It’s so important for us to sit down for dinner as a family AND for me to make something that my toddlers will actually enjoy. I love that @Classico effortlessly elevates even the simplest pasta dish with its homemade flavor. I chose the Four Cheese Pasta Sauce for this skillet lasagna because my boys go crazy for anything with extra cheese! Veggie Loaded Skillet Lasagna Recipe ⬇️ 1 tbsp olive oil 1 medium zucchini - finely diced 1 lb ground turkey 1 tsp kosher salt 1 tsp italian seasoning blend 2 large handfuls baby spinach - finely chopped 16oz ricotta cheese 1 egg ¼ cup grated parmesan cheese 24oz jar of Classico Four Cheese Pasta Sauce 4oz no boil lasagna noodles 1 ½ cups shredded mozzarella cheese Preheat oven to 375F and heat oil in an oven safe skillet on the stovetop over medium heat. Add diced zucchini to the warm oil and saute until softened, about 5 minutes. Push the zucchini to the side of the pan and add the ground turkey to the pan. Brown and crumble the ground turkey then season with salt and Italian seasoning blend. While the turkey is cooking, mix together the chopped spinach, ricotta cheese, egg and parmesan cheese in a small bowl. Turn off the stove and pour the Classico Four Cheese Pasta Sauce into the skillet. Break the no boil lasagna noodles into small pieces and mix into the skillet. Dollop scoops of the spinach ricotta mixture on top of the skillet and smooth into an even layer. Sprinkle the cheese over the top. Top the skillet with a lid or layer of foil and bake covered at 375F for 45 minutes. I like to take off the lid and broil at the end to brown the cheese.

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