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30-Minute Turkey & Pumpkin Skillet Lasagna

Broken lasagna noodles simmered in a creamy pumpkin-marinara sauce with seasoned ground turkey, ricotta dollops, and melted mozzarella — one skillet, 30 minutes, about 33g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb ground turkey 93% lean
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp crushed red pepper flakes optional
  • 8 oz lasagna noodles about 9 sheets, broken into 2-inch pieces
  • 1 (24 oz) jar marinara sauce
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 1 1/2 cups low-sodium chicken broth
  • 8 fresh sage leaves torn, plus more for serving
  • 1 cup whole-milk ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground turkey, onion, Italian seasoning, salt, pepper, nutmeg, and red pepper flakes if using. Cook, breaking the turkey into crumbles, until no pink remains, about 5–6 minutes. Stir in the garlic and cook 1 minute more, until fragrant.
  2. Reduce the heat to medium. Pour in the marinara sauce and chicken broth, then add the pumpkin purée. Whisk until the pumpkin is fully dissolved into a smooth, creamy sauce — this is the 30-minute enabler: canned pumpkin melts right in, no long simmer needed.
  3. Stir in the broken lasagna noodles and the torn sage, pressing the noodles down so they’re submerged. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the noodles are tender, about 12 minutes. Stir every 3–4 minutes, scraping the bottom so nothing sticks. If the sauce thickens too much, splash in 1/4 cup of broth.
  5. Uncover and drop the ricotta over the top by rounded tablespoonfuls. Let it warm through for 1–2 minutes so it softens into the sauce.
  6. Sprinkle the mozzarella and Parmesan evenly over the top, cover, and cook 2–3 minutes until melted and bubbly. (For a browned top, run the skillet under a hot broiler for 2 minutes instead.) Rest 5 minutes, then top with fresh sage and serve straight from the skillet.

Notes

Food safety: ground turkey must reach 165°F internally — the long simmer guarantees it. Use plain canned pumpkin purée, not pie filling. Stir the noodles often during the simmer so they don’t clump. Leftovers 4 days refrigerated / 3 months frozen. Protein ~33g/serving estimated from USDA FoodData Central; not lab-tested.