Deconstructed Lasagna

Deconstructed lasagna is the perfect comfort food for a quick week night meal. All the rich and creamy flavors of traditional lasagna in a fraction of the time. Use chickpea pasta to boost the protein and make it a gluten free lasagna recipe.

Ingredients
-12 oz box of Chickpea Pasta (I used penne, but use whatever you have.)
-24 oz Jar of your favorite pasta sauce (I use Rao’s Marinara)
-1 lb Ground turkey (substitute ground chicken, lean ground beef or plant based crumbles as desired)
-1 T Olive oil
-1 Small onion, finely diced
-1/2 Large Red Bell pepper, finely diced (green or orange peppers work too, use any color you have)
-2 t Minced Garlic
-1/4 t Salt
-1/4 t Pepper
-1 C Part-skim ricotta cheese
-1 C Mozzarella cheese, shredded
-1/4 C Parmesan cheese grated

How to Make a Deconstructed Lasagna
-Cook 12 oz pasta according to package directions
-Preheat oven to 400
-Preheat a large, deep, oven safe pan on medium high heat (I use my Dutch oven)
-Add oil to pan, heat for 30 seconds
-Add onion and pepper to pan, sauté for 2-3 minutes
-Add minced garlic to pan, sauté for 1 minute
-Add ground turkey to pan, break up into small bits with a spoon, sauté for ~5 minutes until meat is cook through
-Add salt and pepper, stir well
-Add pasta sauce, stir well
-Once pasta is cooked and drained, add to pasta sauce, stir well
-Turn off stove
-Drop part skim ricotta onto TOP of pasta. Don’t mix into dish rather divide into 3 small piles and then spread piles out a bit. This does not have to be perfectly even, cheese will melt, just trying to spread it a bit.
-Sprinkle parmesan cheese over the top, again don’t mix in
-Sprinkle mozzarella cheese over the top, again don’t mix in
-Bake for ~10 minutes or until cheese is bubbly

Makes 6 servings: Enjoy!

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Do you ever feel guilty because you don’t have the 
time or energy to cook your family an elaborate dinner—fast. It’s got all the rich and creamy 
flavors that you crave in a fraction of the time.