Healthier Lasagna
Indulge in the comforting goodness of lasagna without the guilt with this delicious and nutrient-packed Healthier Lasagna recipe! Crafted with wholesome whole-grain lasagna noodles and lean ground turkey, this dish is brimming with hearty vegetables like zucchini and spinach, making it both satisfying and rich in nutrients. The silky ricotta cheese mixture, enhanced with part-skim mozzarella and parmesan, adds creaminess without excess fat. A flavorful homemade tomato sauce, infused with garlic, onion, and classic Italian herbs, ties everything together in layers of hearty, cheesy perfection. Perfectly baked until golden and bubbly, this lightened-up lasagna is a family favorite that’s ideal for weeknight dinners, meal prep, or any occasion where you crave a healthier take on comfort food. Ready in just over an hour, it serves six and is packed with flavor, nutrition, and all the comfort you love in a traditional lasagna.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 sheets whole-grain lasagna noodles
- 1 pound lean ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 3 cups baby spinach
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 cup ricotta cheese (part-skim)
- 2 cups low-fat shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole-grain lasagna noodles according to package instructions, drain, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 1 more minute.
Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
Stir in the diced zucchini and cook for 3-4 minutes until tender.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet. Bring to a simmer and cook for 10 minutes. Stir in the baby spinach until wilted.
In a bowl, mix the ricotta cheese, grated parmesan, egg, and chopped fresh parsley until well combined.
In a 9x13-inch baking dish, spread a thin layer of the tomato-meat sauce across the bottom.
Layer 3-4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles, followed by 1/3 of the remaining tomato-meat sauce, and 1/3 of the shredded mozzarella.
Repeat the layering process two more times, finishing with a layer of shredded mozzarella on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 7636 mg | 332% | |
| Total Carbohydrate | 477.3 g | 174% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 73.8 g | ||
| Protein | 377.3 g | 755% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5501 mg | 423% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 5335 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
