Skip to Content

30-Minute Ground Turkey Lasagna Casserole

Looking to make an awesome ground turkey lasagna? Why not make a one-pan lasagna casserole to make life a lot easier? This turkey lasagna combines extra lean ground turkey with a jar of your favorite marinara, onion and garlic, and a ricotta and Italian cheese blend to make a restaurant-quality lasagna in a single skillet.

It’s loaded with 36 grams of protein and just 12 grams of fat per serving, which is unbelievable when you look at how cheesy it is! I’ll walk you through the ingredients and recipe steps below, touching on substitutions and recipe modifications as we go. And you can find a printable recipe card at the bottom of the post if you’re in a hurry.

ground turkey lasagna in a cast iron skillet

Shortcut Ingredients for an Easy Ground Turkey Lasagna

This lasagna casserole can be divided into two parts. First, you have the turkey, sauce, and pasta. That’s all cooked together before an Italian cheese blend and a ricotta cheese and herb blend is layered on top before broiling until golden brown and crispy.

Here’s a quick look at everything you need for each component along with a couple thoughts on substitutions.

The Ground Turkey, Sauce, and Pasta

  • Ground Turkey – I love this recipe because it allows you to get away with using extra lean (99% lean) ground turkey without it drying out or becoming too tough.
  • Onion and Garlic – I always keep frozen crushed garlic on hand. And if you want to use the knife in the drawer, you can use another shortcut ingredient in frozen diced onions like in my turkey shepherd’s pie.
  • Italian Seasoning and Calabrian Chiles – Feel free to use any dried herbs in place of Italian seasoning. And you can omit the Calabrian chiles or swap them for sun dried tomatoes or tomato paste in a pinch.
  • Marinara – It’s hard to beat Rao’s, especially when you consider the convenience!
  • Chicken Broth – If I have to choose between water and a flavored liquid of any kind, I’ll take the latter.
  • Manicotti Shells – You can use any type of pasta for this lasagna casserole. Since this is a one skillet lasagna, lasagna sheets don’t exactly fit without breaking them up. I like how the manicotti shells slightly fill up with the turkey mixture as it bakes, but you’d be fine with something like farfalle or any type of pasta shape really.
ground turkey, manicotti shells, Italian cheese, diced onion, frozen crushed garlic, Calabrian chiles, chicken broth, Rao's marinara, Italian seasoning, and a bowl of ricotta cheese with herbs, egg, and parsley

Ready for a Grate Time?

  • Ricotta Cheese, Egg, Parsley, and Parmesan – In a hurry? You can get away with ricotta on its own, but the parsley or some type of herb really adds a lot to this dish. Try to get those in at the very least.
  • Shredded Italian Cheese Blend – Mozzarella works fine on its own, but I like the Trader Joe’s four-cheese blend for a convenient ingredient selection.

And that’s everything you need other than a bit of basil or extra chopped parsley to garnish the finished lasagna. Easy enough, right?

How to Make a One Pan Lasagna Casserole

I’ve pretty much given you the secret sauce already, but I figured I’d give you a look at everything coming together below. If you have a question about an ingredient substitution or a particular step in the recipe, don’t hesitate to ask in the comments at the bottom of this post.

the six steps of making a lasagna casserole with ground turkey

Make sure to spend time properly browning the turkey to develop flavor via the Maillard reaction before adding the onion and other seasonings. Once the garlic, seasoning, and optional chiles are all worked in, it’s as easy as adding marinara and chicken broth. Bring that to a simmer and add your choice of pasta.

What you don’t see above is the makeshift lid (a half sheet pan) for my cast iron skillet. Since the recipe calls for simmering the pasta covered to fully cook before adding the cheese layer, you may need to get creative as well.

The type of pasta or pasta shape you use may affect the cook time slightly. If your pasta is taking longer than the recipe’s suggested 10 minutes and the sauce is a little too thick, you may want to add a bit more broth or liquid. Since the cheese is broiled and not baked, you want to make sure the pasta is fully cooked before adding the cheese layers.

serving turkey lasagna out of a cast iron skillet with a wooden spatula

What to Serve with Turkey Lasagna

Garlic bread, obviously. But garlic bread and breadsticks may not fit your macro goals so I’ve included a couple options below made with lower calorie Greek yogurt dough. Getting some extra veggies into your diet is always a great idea, and you’ll find a few options below for salads and veggie sides as well.

Sides and pairings, well, aside, I hope you enjoy this lasagna casserole. If you do, I always appreciate your recipe reviews and feedback.

ground turkey lasagna casserole in a cast iron skillet

30-Minute Turkey Lasagna Casserole

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Restaurant-quality lasagna but much better for you and made in a single skillet.

Ingredients

  • 1/2 Tablespoon Olive Oil
  • 1 pound Extra Lean Ground Turkey
  • 1 Sweet Onion, diced
  • 2 cloves Garlic, minced or crushed
  • 1-2 Tablespoons Calabrian Chiles (optional)
  • 1 teaspoon Italian Seasoning
  • 24 oz jar Marinara (I used Rao's)
  • 2 cups Chicken Broth
  • 12 Manicotti Shells (or 8 oz pasta of your choice)

For the Cheese Topping

  • 15 oz (1 3/4 cup) Low Fat Ricotta Cheese
  • 1 large Egg
  • 1/2 oz Parmesan Cheese
  • 2-3 handfuls Freshly Chopped Parsley
  • 4 oz Shredded Italian Cheese Blend

Instructions

  1. Heat a large skillet over medium-high heat with the olive oil. Once hot, add the grown turkey and brown one side for 3-4 minutes before breaking apart and adding the onion. Cook for another 3-4 minutes until the turkey is fully cooked and the onion has softened.
  2. Add the garlic, Calabrian chiles, and Italian seasoning. Cook for 30-60 seconds until fragrant.
  3. Add the chicken broth to deglaze the pan before adding the marinara. Bring up to a simmer before adding the pasta, pressing the pasta into the sauce so it's mostly submerged.
  4. Reduce the heat to medium-low and cover the pan. Simmer for 10-12 minutes until the pasta is cooked.
  5. While the pasta cooks, turn on your oven's low broil function and mix together the ricotta cheese, egg, parmesan, and parsley.
  6. Once the pasta is cooked, turn off the heat and add the ricotta mixture on top. Add the shredded cheese on top of the ricotta mixture and place in the oven for 6-8 minutes until the cheese is golden brown.
  7. Garnish with freshly grated parmesan and chopped basil or parsley, if desired.
Nutrition Information:
Yield: 6 Serving Size: about 13 oz
Amount Per Serving: Calories: 380Total Fat: 12gCarbohydrates: 34gProtein: 36g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!

Michelle

Saturday 24th of February 2024

This was incredible! Definitely will be on repeat

Ryan O

Saturday 20th of January 2024

This was awesome! My wife thought this was a total keeper (so did I, but her vote is the only one that matters), and when I told her it was a KH recipe, she said she always loves them, but this tasted too sinful for it to be KH. I loved it, too, and can’t wait to eat off the leftovers!

I didn’t have Calabrian chili, so used 1t of Harissa and 1t of tomato paste.

Skip to Recipe