Individual Lasagnas for 2 or to Freeze Ww
Savor the comforts of classic Italian cuisine with these delightful Individual Lasagnas for 2, a perfect portion-controlled option for smaller households or future meal prep. Made with lean ground turkey, creamy low-fat ricotta, and a medley of aromatic herbs, each ramekin layers hearty flavors for a satisfying yet Weight Watchers-friendly dish. These no-boil lasagna noodles and easy-to-freeze portions make this recipe a time-saving gem, while optional spinach adds a nutritious touch. Whether served fresh from the oven or reheated for a cozy weeknight dinner, these mini lasagnas deliver all the indulgence of a traditional bake—without the guilt.
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Recipe Information
Ingredients
- 8 oz lean ground turkey (93% lean)
- 1 tsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 14 oz crushed tomatoes, unsalted
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.5 cup low-fat ricotta cheese
- 0.25 cup grated Parmesan cheese
- 0.5 cup shredded part-skim mozzarella cheese
- 1 egg
- 4 no-boil lasagna noodles
- 1 tbsp fresh parsley, chopped (optional)
- 1 cup fresh spinach (optional, for layering)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook until soft, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes (if using), and salt. Reduce heat to a simmer and let cook for 10 minutes. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley (if using). Mix until smooth.
Spray two 8-ounce ramekins or oven-safe individual serving dishes with cooking spray.
Spoon a small amount of the turkey sauce into the bottom of each ramekin. Layer one piece of lasagna noodle (cut to fit, if needed) over the sauce.
Top the noodle with a layer of ricotta mixture, a layer of spinach (if using), a small sprinkle of mozzarella, and more turkey sauce. Repeat the layers until the ramekin is full, ending with a layer of sauce and a sprinkle of mozzarella cheese on top.
Place the ramekins on a baking sheet and cover loosely with foil. Bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Let the lasagnas cool for 5-10 minutes before serving. Garnish with extra parsley, if desired.
To freeze: Allow the cooked lasagnas to cool completely, then wrap tightly in foil and plastic wrap. Freeze for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 45 minutes or until heated through.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.5 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1217 mg | 94% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2438 mg | 52% | |
*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.
