Lasagna Lite
Delight in the lighter side of comfort food with this flavorful "Lasagna Lite" recipe, a healthier twist on the classic Italian favorite! Instead of traditional pasta sheets, thinly sliced zucchini and yellow squash create tender, low-carb layers that pair perfectly with savory ground turkey and a creamy blend of low-fat ricotta and cottage cheese. Infused with Italian seasoning and topped with perfectly melted part-skim mozzarella and Parmesan, this guilt-free lasagna satisfies all your cravings without compromising on taste. Quick to prepare in under an hour, this wholesome, family-friendly dish is ideal for weeknight dinners or meal prep. Serve it warm with a crisp side salad for a deliciously balanced meal that’s as nutritious as it is satisfying!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 lb lean ground turkey
- 1 cup low-fat cottage cheese
- 1 cup low-fat ricotta cheese
- 1 large egg
- 1.5 cups shredded part-skim mozzarella cheese
- 0.5 cup Parmesan cheese, grated
- 2 cups jarred marinara sauce (low-sodium)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchini and yellow squash lengthwise into thin strips, about 1/8-inch thick. Set them aside.
In a large skillet, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a wooden spoon, and cook until browned, about 6-8 minutes. Season with 1 tsp of Italian seasoning, garlic powder, salt, and black pepper. Stir well, then remove from heat.
In a medium bowl, combine the cottage cheese, ricotta cheese, and egg. Mix until smooth. Stir in 1/4 cup of the Parmesan cheese and 1/2 cup mozzarella cheese.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer a third of the zucchini and yellow squash slices over the sauce, slightly overlapping them.
Spread half of the ricotta mixture over the vegetable layer, followed by half of the cooked ground turkey. Drizzle with 1/2 cup of marinara sauce and sprinkle with 1/2 cup mozzarella cheese.
Repeat the layers: another third of the vegetables, the remaining ricotta mixture, the rest of the turkey, another 1/2 cup of marinara sauce, and 1/2 cup mozzarella cheese.
Finish with the remaining vegetables, the rest of the marinara sauce, and the remaining mozzarella cheese. Sprinkle the top with the remaining 1/4 cup Parmesan cheese and 1 tsp of Italian seasoning.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 473 mg | 36% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 972 mg | 21% | |
*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.
