Start by chopping your onions, bell peppers, and mushrooms per the description above, either by hand or using a vegetable chopper.

Add some avocado oil to a large pot (6.5 quart) on medium heat. When the oil is heated through, add in your chopped onions. Stir and cook for about 1 minute or until your onions start to become translucent, then add in your ground turkey. Use a meat masher to break apart your turkey and then season with salt and pepper, to taste. Cook for 7-8 minutes or until your ground turkey has reached an internal temperature of 165 F, stirring often and continuing to break apart the turkey as you cook.

Once your ground turkey is cooked through, add in your chopped bell peppers and mushrooms. Season with some more salt and pepper, to taste, then stir and cover your pot and allow to cook for 2-3 minutes or until your vegetables begin to soften.

Next, add in your marinara sauce and your chicken bone broth into the pot. Stir until everything is well distributed and then cover the pot and allow everything to come to a rolling boil.

Once your pot is boiling, add in your broken pieces of lasagna and cook for an additional 12-15 minutes or until your lasagna pieces are cooked to your liking. Once your pasta is cooked through, turn off the stove or remove the pot from heat. Serve and top with a spoonful of ricotta cheese! Enjoy!

Hint: Reserve a small amount of chicken bone broth to add into your marinara jar. Close the jar and shake and then pour into the pot to make sure you get all of the marinara sauce out of the jar to prevent waste.