Macro Lazy Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the Pasta: Bring a very large pot of salted water to a boil. Add both boxes of Catelli pasta. Cook for 1–2 minutes less than the box instructions (aim for a firm al dente). Drain and set aside.

Step 2

Brown the Turkey: In a large Dutch oven or a very deep skillet over medium-high heat, brown the ground turkey. Once it is about 50% cooked, add the chopped onions and minced garlic. Continue cooking until the turkey is fully browned and onions are soft.

Step 3

Simmer the Sauce: Stir in both jars of pasta sauce and the broth. Add the salt, pepper, Italian seasoning, and dried basil. Lower the heat and let the sauce simmer for 8–10 minutes to thicken slightly.

Step 4

Add Fiber: Stir the chopped spinach into the hot sauce. It will look like a lot of volume at first, but keep stirring—it will wilt down into the sauce within 60 seconds.

Step 5

The Big Mix: Fold the cooked pasta into the turkey and spinach sauce. Stir thoroughly so the sauce fills the rigatoni tubes.

Step 6

Cheese Swirl: Stir in the mozzarella cheese until it’s melted and stringy throughout. Finally, dollop the ricotta cheese across the top. Use a spoon to gently swirl the ricotta into the pasta so you leave creamy "pockets" rather than mixing it in completely.

Step 7

Portioning: Divide the mixture into 10 equal containers.