Healthy Low Fat Lasagna
Indulge in the comforting flavors of lasagna without the guilt with this *Healthy Low Fat Lasagna*! Packed with wholesome ingredients like whole-wheat lasagna noodles, lean ground turkey, and a medley of fresh vegetables including zucchini, red bell pepper, and spinach, this recipe delivers big on both nutrition and flavor. A creamy ricotta filling, lightened with part-skim cheese and a touch of egg, perfectly balances the layers of hearty tomato sauce and gooey low-fat mozzarella. This easy-to-make dish comes together in just over an hour, making it ideal for busy weeknights or meal prep with its generous 8 servings. Serve it with a crisp side salad for a satisfying, family-friendly dinner that’s as nourishing as it is delicious. Keywords: healthy lasagna, low fat recipe, turkey lasagna, vegetable lasagna, whole-wheat lasagna.
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Recipe Information
Ingredients
- 12 sheets Whole-wheat lasagna noodles
- 1 pound Lean ground turkey (93% lean or higher)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic, minced
- 2 medium Zucchini, diced
- 1 large Red bell pepper, diced
- 2 cups Spinach, fresh chopped
- 28 ounces Crushed tomatoes (no salt added)
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Ricotta cheese (part-skim)
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 1.5 cups Low-fat mozzarella cheese, shredded
- 0.5 cup Grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and lay flat on a baking sheet to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until fragrant.
Add ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in zucchini, red bell pepper, and spinach, cooking for 3-4 minutes until the vegetables are tender.
Add crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Stir well and simmer for 10 minutes to combine flavors.
In a medium bowl, mix ricotta cheese, egg, and parsley until smooth.
Spread a thin layer of the turkey and vegetable sauce on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce, followed by a layer of the ricotta mixture, the turkey sauce, and a sprinkle of mozzarella cheese. Repeat layering 3 times, ending with sauce and mozzarella on top.
Sprinkle grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove foil and bake for an additional 20 minutes, until the cheese is melted and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 581.1 g | 211% | |
| Dietary Fiber | 101.0 g | 361% | |
| Total Sugars | 87.0 g | ||
| Protein | 332.9 g | 666% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3245 mg | 250% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 7821 mg | 166% | |
*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.
