Low Fat Homemade Lasagna
Indulge in the comforting flavors of Italian cuisine with this Low Fat Homemade Lasagna, a healthy twist on a classic favorite. Made with hearty whole wheat lasagna noodles, lean ground turkey, and a rich tomato sauce infused with garlic, onions, and aromatic herbs like basil and oregano, this lasagna offers a lighter, guilt-free way to enjoy a hearty meal. Layers of creamy low-fat ricotta blended with fresh spinach and part-skim mozzarella create a luscious, cheesy texture without the extra calories. Topped with a perfect sprinkle of Parmesan, this dish is baked to golden perfection, delivering all the flavor and satisfaction of traditional lasagna in a healthier package. Perfect for family dinners, meal prep, or gatherings, it’s a wholesome, flavorful option that’s ready to serve in just over an hour.
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Recipe Information
Ingredients
- 12 sheets Whole wheat lasagna noodles
- 1.5 cups Low-fat ricotta cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.5 cups Low-fat Parmesan cheese, grated
- 1 pound Lean ground turkey
- 28 ounces Canned crushed tomatoes
- 6 ounces Tomato paste
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 teaspoons Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cups Fresh spinach, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of lightly salted water to a boil. Cook the whole wheat lasagna noodles according to the package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; saute until the onion is translucent, about 5 minutes.
Add the lean ground turkey to the skillet. Cook and stir until it is browned and fully cooked.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Allow the sauce to simmer over low heat for about 15 minutes, stirring occasionally.
In a medium bowl, mix the low-fat ricotta cheese with the chopped spinach until well combined.
To assemble the lasagna, spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles, followed by a third of the mozzarella cheese and a layer of meat sauce.
Repeat the layers one more time: noodles, ricotta-spinach mixture, mozzarella cheese, and meat sauce.
Finish with a final layer of noodles and the remaining meat sauce. Sprinkle the top with the remaining mozzarella cheese and the grated Parmesan cheese.
Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with a little nonstick spray), and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 894 mg | 19% | |
*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.
