Ingredients
Pasta
- ½ pound penne or rigatoni pasta
- ½ cup reserved pasta water
Vegetables
- 1 small onion (finely diced, about 1 cup)
- 1 medium zucchini (grated, about 1½ cups loose packed after grating)
- 1 large carrot (peeled and grated, about 1½ cups)
- 4 cloves garlic (minced)
Protein
- 1 pound ground turkey (93% lean)
Seasonings and Sauces
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- ½ tablespoon Worcestershire sauce
- 32 ounces jarred pasta sauce (such as Rao’s)
Cheeses
- ¾ cup shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
- ¾ cup part-skim ricotta cheese
Garnish
- Minced fresh basil (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package instructions until al dente. Reserve ½ cup of the pasta water before draining. Set the pasta aside.
- Sauté the vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely diced onions, grated zucchini, and grated carrots. Season with ½ teaspoon kosher salt. Cook for about 5 minutes until the vegetables soften and release moisture.
- Cook the turkey: Push the vegetables to one side of the skillet. Add the ground turkey to the empty side. Season with the remaining ¼ teaspoon salt, ground black pepper, and Italian seasoning. Break apart the meat with a wooden spoon and cook for about 5 minutes until it is nearly cooked through.
- Add garlic and Worcestershire sauce: Stir in the minced garlic and Worcestershire sauce, mixing the turkey and veggies together. Continue cooking for another 4 minutes until the turkey is fully cooked.
- Combine pasta and sauce: Pour in the jarred pasta sauce, reserved pasta water, and cooked pasta. Stir everything together thoroughly and let simmer for 3 to 5 minutes, allowing the pasta to absorb the sauce flavors.
- Add cheeses: Stir in ½ cup of shredded mozzarella and the grated Parmesan cheese until melted and evenly distributed throughout the skillet mixture.
- Finish with ricotta and broil: Remove the skillet from the heat. Dollop the ricotta cheese over the skillet and gently fold it in. Sprinkle the remaining ¼ cup mozzarella evenly on top. Cover the skillet to melt the cheese or place it briefly under the broiler until the cheese bubbles and browns slightly.
- Serve: Garnish with extra Parmesan cheese or freshly chopped basil if desired. Serve hot and enjoy your veggie-loaded turkey skillet lasagna.
Notes
- You can substitute ground chicken or lean beef for the turkey if preferred.
- Do not squeeze out the moisture from the grated zucchini to keep the dish moist and flavorful.
- If you do not have Worcestershire sauce, soy sauce can be used as an alternative for a similar umami effect.
- Broiling is optional; covering the skillet to melt the cheese works well if you want to avoid using the broiler.
- For gluten-free, use your favorite gluten-free pasta instead of regular penne or rigatoni.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
