Made Over Lasagna
Elevate your comfort food game with this “Made Over Lasagna,” a wholesome twist on the classic dish that doesn’t compromise on flavor. Featuring hearty whole wheat lasagna noodles and lean ground turkey, this recipe delivers rich, savory layers without the guilt. A homemade tomato sauce infused with garlic, onion, and Italian herbs perfectly complements the creamy blend of part-skim ricotta, mozzarella, and Parmesan cheeses. With just 25 minutes of prep and an inviting bake time, this family-friendly lasagna is not only a crowd-pleaser but also a healthier option for weeknight dinners or special gatherings. Serve it with a crisp green salad or garlic bread for the ultimate Italian-inspired meal. Keywords: healthy lasagna recipe, whole wheat lasagna, lean ground turkey lasagna, easy lasagna recipe, wholesome comfort food.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 pieces whole wheat lasagna noodles
- 1 pound lean ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups part-skim ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cups shredded part-skim mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the lean ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce over low heat for 15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and chopped parsley. Mix until well blended.
Spread a thin layer of the turkey-tomato sauce on the bottom of a 9x13-inch baking dish.
Arrange 4 lasagna noodles over the sauce, slightly overlapping them. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the remaining turkey sauce. Sprinkle 1/3 of the shredded mozzarella and 1/3 of the grated Parmesan over the sauce.
Repeat the layers two more times (noodles, ricotta, turkey sauce, mozzarella, Parmesan), ending with the cheese layer on top.
Cover the dish with aluminum foil, being careful not to let the foil touch the cheese, and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 20-25 minutes, or until the cheese is melted and bubbling and the edges are golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 517 mg | 40% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 909 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.
