Low Fat Lower Carb Turkey Lasagna Whole Wheat Lasagna Noodles
Satisfy your lasagna cravings without overindulging with this Low Fat Lower Carb Turkey Lasagna featuring wholesome whole wheat lasagna noodles. This lightened-up classic is layered with lean ground turkey, nutrient-packed spinach, and a flavorful blend of part-skim ricotta, mozzarella, and Parmesan cheeses. The rich, herb-seasoned marinara sauce ties everything together, offering a comforting yet health-conscious twist. Perfect for family dinners or meal prep, this lasagna makes 8 servings and is baked to cheesy, bubbly perfection with just 20 minutes of prep time. Whether you’re pursuing a healthier lifestyle or simply looking for a guilt-free pasta dish, this hearty recipe is destined to become a new favorite!
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Recipe Information
Ingredients
- 9 sheets Whole wheat lasagna noodles
- 1 pound Lean ground turkey
- 3 cups Low-sodium marinara sauce
- 1.5 cups Part-skim ricotta cheese
- 2 cups Shredded part-skim mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 cups Spinach (fresh and chopped)
- 1 large Egg
- 3 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to the package instructions until just al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the ground turkey to the skillet. Cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes.
Stir in the marinara sauce, dried oregano, dried basil, salt, and black pepper. Let the mixture simmer on low heat for 5 minutes, then remove from heat.
In a medium bowl, combine ricotta cheese, chopped spinach, the egg, and grated Parmesan cheese. Mix well until all ingredients are incorporated.
In a 9x13-inch baking dish, spread a thin layer of the turkey marinara sauce on the bottom.
Place three lasagna noodles over the sauce, slightly overlapping if necessary.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the remaining turkey marinara sauce, and then sprinkle with one-quarter of the shredded mozzarella cheese.
Repeat the layering process two more times: noodles, ricotta mixture, turkey marinara sauce, and mozzarella cheese.
For the final layer, top with the remaining three lasagna noodles, spread the last of the marinara sauce over them, and sprinkle generously with the remaining mozzarella cheese.
Cover the baking dish with foil, ensuring it doesn’t touch the cheese to avoid sticking.
Bake in the preheated oven for 40 minutes covered. Then remove the foil and bake for an additional 15-20 minutes until the cheese is melted, bubbly, and slightly golden.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 472.2 g | 172% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 69.9 g | ||
| Protein | 289.4 g | 579% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3272 mg | 252% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 5764 mg | 123% | |
*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.
