Description
A healthy, one-pot turkey lasagna made on the stovetop with clean ingredients. Ready in 45 minutes!
Ingredients
Units
Scale
Pasta
- 16 oz (454 g) uncooked rigatoni
Protein
- 1 lb (454 g) ground turkey
Aromatics & Oil
- 1 small yellow onion, chopped (100 g)
- 2-3 Tbsp (28-42 g) avocado oil
- 1 Tbsp (10 g) minced garlic
Seasonings
- 1 tsp (6 g) salt
- 1 tsp (2 g) black pepper
- 1 Tbsp (3 g) Italian seasoning
- 1/2 tsp (1 g) dried basil
Sauce
- 1 (32-oz [907 g]) jar pasta sauce
- 1 (16-oz [454 g]) can Italian tomatoes
Cheese
- 6 oz (170 g) herbed Italian cheese, divided
-
- 15 oz (425 g) Whole Milk Ricotta Cheese
Instructions
- Preheat oven to 350°F. Cook rigatoni according to package directions. Drain and set aside.
- Heat a large pot over medium heat. Add 2-3 Tbsp avocado oil. Sauté onion for 3-4 minutes until translucent.
- Add garlic and sauté for an additional 2 minutes.
- Add ground turkey, breaking into bite-size pieces. Cook until cooked through (165°F), about 6-8 minutes.
- Stir in Italian tomatoes, breaking them up with your spoon.
- Add pasta sauce and stir to combine.
- Add salt, pepper, Italian seasoning, and basil. Cook 3-5 minutes until fragrant.
- Bring to a simmer, reduce heat to medium-low, and simmer 20-30 minutes, stirring occasionally.
- Remove from heat. Add cooked pasta and stir to combine.
- Add Herbed Italian cheese and stir until melted.
- If using an oven-safe pot, skip this step. Otherwise, transfer to greased 9×13 casserole dish.
- Top with dollops of ricotta.
- Bake 15-20 minutes until hot and bubbly. Let rest 5 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 8g
- Sodium: 950mg
- Fat: 21g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g