Quick and Healthy Lasagna
Indulge in the perfect balance of comfort and nutrition with this Quick and Healthy Lasagna! Packed with whole-grain lasagna noodles, fresh spinach, and tender zucchini, this wholesome twist on a classic Italian favorite is layered with creamy low-fat ricotta, gooey part-skim mozzarella, and rich marinara sauce. For extra protein, add lean ground turkey or chicken, lightly seasoned with fragrant garlic and Italian herbs. Ready in just an hour, this easy-to-make lasagna is perfect for busy weeknights or meal prep, offering hearty servings of flavorful goodness without the guilt. Serve it with a crisp green salad or garlic bread for a complete, crowd-pleasing dinner!
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Recipe Information
Ingredients
- 9 sheets whole-grain lasagna noodles
- 2 cups low-fat ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 4 cups fresh spinach
- 2 medium zucchini, thinly sliced
- 4 cups jarred marinara sauce (low-sodium)
- 1 pound lean ground turkey or chicken (optional)
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
If using ground turkey or chicken, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the ground turkey or chicken, Italian seasoning, salt, and black pepper. Cook, breaking up the meat with a spoon, until no longer pink, about 5-7 minutes. Set aside.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and grated Parmesan. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles over the marinara sauce. If needed, break the noodles to fit the pan.
Spread a third of the ricotta mixture on top of the noodles. Add a layer of spinach, followed by a layer of sliced zucchini. If using, add a layer of cooked ground turkey or chicken. Spread another cup of marinara sauce over the top.
Repeat the layering process two more times: noodles, ricotta mixture, spinach, zucchini, optional ground meat, and marinara sauce.
For the final layer, top with the last 3 lasagna noodles, the remaining marinara sauce, and sprinkle the remaining 1 cup shredded mozzarella over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 55.1 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3714 mg | 286% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4888 mg | 104% | |
*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.
