Turkey Skillet Lasagna (with added veggies!)

5 from 17 votes

Turkey Skillet Lasagna (with added veggies!)

This Veggie-Loaded Turkey Skillet Lasagna is your new go-to comfort weeknight dinner. It’s packed with 4 cups of added veggies (grated zucchini, carrot, and onion), full of protein from lean ground turkey, and loaded with flavor from your favorite jarred tomato sauce and simple seasonings. Finished with ricotta, mozzarella, and Parm for those classic lasagna flavors (just no fussy layers). And it’s ready in 40 minutes...start to finish.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: American, Italian

Keyword: healthy lasagna, lasgana with veggies, no ravioli lazy lasgna

Servings: servings

Calories: 429kcal

Author: Taesha Butler

Ingredients

½ pound penne or rigatoni pasta Use gluten-free if needed. I find chickpea pasta or brown rice pasta works best.
½ cup reserved pasta water
1 tablespoon olive oil
1 small onion finely diced. About 1 cup.
1 medium zucchini grated. About 1½ cups loose packed after grating. Do not squeeze out the moisture.
1 large carrot peeled and grated. About 1½ cups
1 pound ground turkey I used 93%
¾ teaspoon kosher salt divided
½ teaspoon ground black pepper
2 teaspoons Italian seasoning
4 cloves garlic minced
½ tablespoon Worcestershire sauce sub with coconut aminos for gluten-free
32 ounces jarred pasta sauce I like Rao's
¾ cup shredded mozzarella cheese divided
¼ cup grated Parmesan cheese
¾ cup part-skim ricotta cheese
minced fresh basil optional garnish

Instructions

Cook pasta in a pot of salted boiling water according to package instructions until al dente. Once done cooking, reserve 1/2 cup of the pasta water, drain and set aside.
While the pasta cooks, heat the oil in a large skillet over medium heat. Once hot, add the onions, grated zucchini, and grated carrots. Season with ½ teaspoon of salt and cook for about 5 minutes or until the veggies start to soften.
Push the veggies to one side and add the ground turkey into the empty side of the skillet. Add the remaining ¼ teaspoon salt, pepper, and Italian seasoning. Cook, breaking apart the meat with a large wooden spoon, until almost cooked. About 5 minutes.
Once the meat is almost cooked through, add the garlic and Worcestershire sauce and stir the meat and veggies together. Let the mixture cook for another 4 minutes or until the turkey is completely cooked through.
Add the pasta sauce, ½ cup pasta water and cooked pasta into the skillet. Stir everything together and let it simmer for 3 to 5 minutes to let the pasta soak up some of the flavors.
Add ½ cup of the mozzarella and the grated Parmesan cheese to the skillet and stir together until the cheeses are melted and mixed in.
Remove the skillet from heat and dollop the ricotta over the hot lasagna and gently mix it in. Top with the remaining ¼ cup mozzarella cheese. Cover the top of the pan to melt the cheese or place under the broiler until the cheese is bubbling and brown.
Serve and enjoy garnished with extra Parmesan or chopped fresh basil.

Nutrition