Description
Experience all the comforting, savory flavors of traditional baked lasagna in a quick, nutrient-dense soup. By swapping traditional wheat noodles for red lentil pasta and utilizing lean ground turkey, this recipe provides a high-protein, fiber-rich meal that saves time without sacrificing taste. It is the perfect solution for busy home cooks looking to batch prep a healthy and satisfying Italian-inspired dinner that keeps you full for hours.
Ingredients
1 lb Lean Ground Turkey
8 oz Red Lentil Lasagna Noodles, broken into bite-sized pieces
24 oz Marinara Sauce, low-sugar
4 cups Vegetable Broth, low-sodium
1 medium Onion, finely diced
3 cloves Garlic, minced
2 cups Baby Spinach
0.5 cup Ricotta Cheese, part-skim
1 tbsp Olive oil
Instructions
Heat olive oil in a large stockpot over medium-high heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground turkey to the pot, breaking it apart with a spoon and cooking until fully browned.
Pour in the marinara sauce and vegetable broth, stirring to combine.
Bring the liquid to a boil.
Add the broken red lentil lasagna noodles and cook according to package directions until al dente, usually 7-9 minutes.
Stir in the fresh baby spinach until just wilted.
Remove from heat and serve hot, topped with a dollop of ricotta cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the pasta absorbs too much broth during storage, add a splash of vegetable broth when reheating. You can substitute lean ground turkey with extra-lean ground beef if preferred.
- Prep Time: 10
- Cook Time: 25
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 70mg