Low Fat Lasagna Bolognese
Satisfy your pasta cravings guilt-free with this **Low Fat Lasagna Bolognese**, a lighter take on the classic comfort dish that's bursting with rich, savory flavors. This healthier lasagna swaps traditional ground beef for lean ground turkey, skillfully blended with vibrant aromatics like onion, carrot, celery, and garlic to create a robust Bolognese sauce simmered with crushed tomatoes and herbs. Layered with nutrient-packed whole wheat lasagna noodles, creamy low-fat ricotta, and a sprinkle of mozzarella and Parmesan cheese for the perfect cheesy finish, this recipe maintains indulgence while cutting down on fat. Perfect for a cozy dinner, this family-friendly recipe is easy to prepare and makes six satisfying servings that everyone will love. Ideal for anyone seeking a wholesome yet hearty comfort food alternative, this lasagna proves that healthy eating doesn’t have to compromise on flavor.
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Recipe Information
Ingredients
- 500 g Lean ground turkey
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 stalk Celery, finely chopped
- 2 cloves Garlic, minced
- 800 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 2 tbsp Fresh basil, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 g Low-fat ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 250 g Whole wheat lasagna noodles
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute.
Add the lean ground turkey to the skillet. Cook until browned and cooked through, about 8 minutes, breaking the meat apart with a wooden spoon.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally.
While the sauce is simmering, cook the lasagna noodles according to package instructions. Drain and set aside.
In a bowl, combine the low-fat ricotta cheese with a pinch of salt and pepper.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
Arrange a layer of lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the remaining meat sauce, and a sprinkle of mozzarella and Parmesan cheese.
Repeat the layers ending with a layer of noodles topped with meat sauce and the remaining cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
Allow the lasagna to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5466 mg | 238% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 54.8 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2419 mg | 186% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5398 mg | 115% | |
*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.
