A pan of homemade lasagna bubbling away in the oven is so dreamy, but this food editor is busy, so I’m busting out a skillet to re-create the dream in under 30 minutes on the stovetop. I finish by quickly broiling the cheese—an optional step but so worth it.

—Vianney Rodriguez, Food Editor

2 tablespoons olive oil
1 pound ground turkey
1/2 medium onion, diced
2 cloves garlic, minced
1 jar marinara sauce (24 ounces)
1 1/2 cups chicken broth
1 cup sliced fresh mushrooms
10 uncooked lasagna noodles, broken into 2-inch pieces
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
1 cup shredded mozzarella cheese

1. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add ground turkey and onion. Break up turkey with spoon and cook until turkey is fully cooked, about 8 minutes. Stir in garlic and cook an additional 2 minutes.

2. Add marinara sauce and broth. Bring to a boil.

3. Add mushrooms and lasagna noodles and stir to separate noodles. Return to a boil, then reduce heat, cover and cook 10–12 minutes or until noodles are tender, stirring occasionally. If using broiler, preheat it while the noodles cook.

4. In a bowl, stir together ricotta, Parmesan, Italian seasoning and salt.

5. Dollop cheese mixture by the spoonful on top of pasta. Cover and cook 5 minutes, until cheese is warmed through. Uncover skillet and top with mozzarella. If desired, broil 3 minutes or until cheese is melted and lightly browned. Serve warm.

Serves 6.