I discovered this incredible meal by accident when my daughter was helping me cook dinner one evening. I started to prepare my basic pasta recipe with ground turkey, garlic, onions, and sauce but my daughter, in her very decisive 2-year-old way, handed me some spices from the spice rack and exclaimed “add this mama!”. How could I say no? A dash of this and a pinch of that and voila! A super simple take on homemade lasagna in about a quarter of the time.
If you don’t fancy dirtying a casserole dish or turning on your oven, you can certainly turn this into a one-pot recipe with just a bit of tweaking. I hope you enjoy it as much as my family did!
Layered Lasagna Pasta
Prep time: 10 minutes
Cook time: 45-55 minutes
Serves: 4-6
Ingredients:
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1/2 Yellow Onion, Chopped
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1 Tbsp Chopped Garlic
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1 Lb Ground Turkey
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1/4 tsp Italian Seasoning
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Salt
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Pepper
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1/8 tsp fennel seeds
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1/4 tsp Dried Parsley
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Pinch of Red Chili Flakes
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1.25 Cups Water
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1 Jar Pasta Sauce (24 oz)
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1.5 Cups Rotini Pasta
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1 Cup Shredded Mozzarella
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3/4 Cup Grated Parmesan
Instructions:
- Pre-heat oven to 375 F.
- In a large sauce pot over medium heat, cook turkey, onions, and garlic. Add salt, pepper, and Italian seasoning and continue to cook until turkey is cooked through.
- Add remaining seasonings, water, and pasta sauce, stir, and bring to a boil.
- Add pasta and cook according to package.
- Place half of the pasta mixture into an 8 x 11 or 2 quart casserole dish, top with half of the mozzarella, and then half the parmesan. Add the rest of the pasta mixture on top and then the remaining mozzarella and parmesan.
- Bake at 375 for 30 minutes or until bubbly and parmesan is golden.