Healthier Lasagna Lasagne
Savor the comforting classic of lasagna with a wholesome twist in this "Healthier Lasagna Lasagne" recipe! Made with nutrient-rich whole wheat lasagna noodles, lean ground turkey or chicken, fresh zucchini, and spinach, this dish delivers bold Italian flavors without compromising on health. A creamy blend of part-skim ricotta, low-fat mozzarella, and a touch of Parmesan keeps it indulgent yet lighter, while a flavorful low-sodium marinara sauce ties everything together. Perfectly layered and baked to golden, bubbly perfection, this nutritious lasagna is a family-friendly, heart-healthy dinner option that's packed with protein, fiber, and veggies. Pair it with a fresh side salad for a balanced meal that’s as delicious as it is satisfying.
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Recipe Information
Ingredients
- 12 sheets Whole wheat lasagna noodles
- 2 tablespoons Olive oil
- 1 pound Lean ground turkey or chicken
- 1 medium Zucchini, diced
- 4 cups Spinach, fresh
- 24 ounces Low-sodium marinara sauce
- 1 cup Part-skim ricotta cheese
- 2 cups Low-fat mozzarella cheese, shredded
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the lean ground turkey or chicken to the skillet. Cook until browned, breaking it into small crumbles, about 5-7 minutes.
Stir in diced zucchini and cook for another 3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the low-sodium marinara sauce, Italian seasoning, salt, and black pepper. Simmer the sauce mixture for 5 minutes, then remove from heat.
In a medium bowl, mix the part-skim ricotta cheese, grated Parmesan cheese, and the egg until smooth and well combined.
Lightly grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
Spread a thin layer of the marinara meat sauce on the bottom of the baking dish.
Place 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles, followed by 1/3 of the meat sauce and 1/3 of the shredded mozzarella.
Repeat layers two more times, ending with a final layer of sauce and mozzarella on top.
Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 610.1 g | 222% | |
| Dietary Fiber | 99.1 g | 354% | |
| Total Sugars | 78.3 g | ||
| Protein | 365.0 g | 730% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4158 mg | 320% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 9727 mg | 207% | |
*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.
