Turkey Lasagna Bake


"Chad and I came up with this one when I went to make Lasagna but didn't have enough noodles. This is a great way to use up any left over pasta!"
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35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Pre-heat oven to 375 degrees
  2. Fill large pot with water and bring to a boil
  3. Break pasta into 2 inch pieces (we use lasagna noodles as well as whatever else is running low, spaghetti, angel hair, etc) and add to water
  4. Meanwhile, in a large skillet over medium heat:
  5. Sautee chopped garlic, onion and green pepper in 1 TBS of olive oil
  6. Season with salt and pepper
  7. Once heated, remove from pan and set in a dish to the side
  8. Begin browning ground turkey in the skillet (I like to season with italian seasoning)
  9. Once the turkey is browned, add back in the sauteed veggies
  10. Remove the pasta from the stove and strain
  11. Return pasta to large pot
  12. Add in turkey and veggie mixture
  13. Stir in 1 jar of Pasta Sauce
  14. Mix all together
  15. Prepare a large baking dish and spray with cooking spray
  16. Pour Pasta/Tukey mix into the dish
  17. Cover the top with mozarella and fresh asiago or parmesan cheese
  18. Bake for 15-20 minutes until cheese is melted.
  19. Serve!


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