Pumpkin Lasagna Skillet

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1. 1
   Heat a large 12-inch oven safe, nonstick skillet with a fitted lid over high heat.
2. 2
   Add the olive oil, ground turkey, onion, garlic, ½ teaspoon of salt, and the chili flakes to the skillet. Cook, breaking up with a wooden spoon until cooked through, 5-7 minutes. Add the sage and thyme and stir to combine. Cook until fragrant, about 1 minute.
3. 3
   Add the pumpkin puree, broth, and remaining ½ teaspoon salt to the skillet, stir to combine, and bring to a simmer. Add the pasta to the skillet, stir to combine and spread into an even layer, make sure the noodles are submerged in the liquid.
4. 4
   Reduce the heat to medium, simmer covered, stirring occasionally, being sure that the noodles don’t stick to each other or the bottom of the skillet. Cook until the pasta is just tender and the sauce has thickened, about 18- 20 minutes.
5. 5
   Remove from heat and stir in the ricotta cheese and 2 tablespoons of the parmesan. Top with the mozzarella and remaining 2 tablespoons of parmesan cheese.
6. 6
   Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted and slightly browned on top, 2-3 minutes. Garnish with parsley and serve.