30-Minute Turkey Lasagna Casserole
Restaurant-quality lasagna but much better for you and made in a single skillet.
Servings: 6 Servings
Calories: 380kcal
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
- 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.
- Add the garlic, Calabrian chiles, and Italian seasoning. Cook for 30-60 seconds until fragrant.
- 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.
- Reduce the heat to medium-low and cover the pan. Simmer for 10-12 minutes until the pasta is cooked.
- While the pasta cooks, turn on your oven's low broil function and mix together the ricotta cheese, egg, parmesan, and parsley.
- 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.
- Garnish with freshly grated parmesan and chopped basil or parsley, if desired.
Nutrition
Calories: 380kcal | Carbohydrates: 34g | Protein: 36g | Fat: 12g