Lasagna Skillet

2 cups COOKED brown rice (I use the quick cooking kind – cook in chicken or veggie stock if you have it)
1 pound Italian turkey sausage, casings removed
½ large onion (1 heaping cup diced)
3 cloves of garlic, minced
2½ cups jarred marinara sauce
½ teaspoon oregano
½ teaspoon Italian seasoning
½ cup shredded low fat mozzarella cheese
½ cup low fat ricotta cheese
4 teaspoons olive oil
Basil leaves, sliced (for topping at the end)

In a large skillet over medium high/high heat, add 2 teaspoons of olive oil
Add your turkey sausage, removed from their casings. Season with salt and pepper, break up into small pieces with a spoon, and brown. Once browned, remove to a plate and set aside
In the same pan, add 2 more teaspoons of olive oil and your onions and garlic. Season with salt and pepper
Cook for a few minutes until onions have softened
Add your turkey sausage back in with the veggies, and season with your oregano and Italian seasoning. Stir together until combined
Add your marinara sauce
Bring to a boil and reduce to a simmer. Simmer for 10 minutes
Season to taste with salt and pepper
Add your rice (make sure your rice is seasoned with salt and pepper – if your rice is bland, your whole dish will turn out slightly bland) and stir until fully combined
In this next step, you can do one of two things: 1. Add your ricotta and mozzarella, stir together until combined, and serve just like that. 2. Sprinkle your mozzarella on top, broil in the oven for a few minutes until melted, pull out of the oven, and add dollops of ricotta cheese before serving. Both will end up tasting the same – the second option just looks prettier!

Serve with sliced basil sprinkled over top
Makes 4 servings