Lean Lasagna
Get ready to savor a healthier twist on a classic comfort food with this mouthwatering Lean Lasagna! Packed with protein-rich lean ground turkey, fiber-filled whole wheat lasagna noodles, and nutrient-dense baby spinach, this recipe is as nourishing as it is delicious. Layers of creamy part-skim ricotta, melty mozzarella, and savory Parmesan cheeses are perfectly complemented by a robust, low-sodium tomato sauce infused with fragrant Italian seasoning and garlic. With only 25 minutes of prep time and hearty servings for six, this lighter lasagna is perfect for weeknight dinners or meal prep. A satisfying, wholesome dish that proves indulgence doesn’t have to sacrifice nutrition!
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 9 sheets whole wheat lasagna noodles
- 28 ounces diced tomatoes (no salt added)
- 8 ounces tomato sauce (low-sodium)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 cups baby spinach, chopped
- 1.5 cups part-skim ricotta cheese
- 2 cups part-skim shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon dried 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 the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces, about 6-8 minutes.
Stir in the diced tomatoes, tomato sauce, dried Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and chopped spinach. Mix well.
Spread a thin layer of the turkey-tomato sauce on the bottom of a 9x13-inch baking dish.
Lay 3 lasagna noodles over the sauce. Top with one-third of the ricotta mixture, followed by one-third of the remaining turkey-tomato sauce. Sprinkle with one-third of the mozzarella and Parmesan cheeses.
Repeat this layering process two more times, ending with the cheeses on top.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake uncovered for another 15-20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.0 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 653 mg | 50% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1092 mg | 23% | |
*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.
