Skinny Lasagna
Indulge in a guilt-free twist on a classic comfort food with this Skinny Lasagna recipe! Packed with nutritious, wholesome ingredients like whole wheat lasagna noodles, lean ground turkey, zucchini, and fresh spinach, this dish is a deliciously lighter alternative to traditional lasagna. Layers of low-fat ricotta, part-skim mozzarella, and a rich, herb-infused marinara sauce ensure every bite is bursting with flavor without compromising on health. Perfect for meal prep or family dinners, Skinny Lasagna offers hearty portions with less fat and sodium, making it ideal for health-conscious home cooks. Ready in just over an hour, this easy-to-follow recipe is your go-to for a satisfying, crowd-pleasing meal that’s big on taste and easy on the waistline.
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Recipe Information
Ingredients
- 9 sheets Whole wheat lasagna noodles
- 1 lb Lean ground turkey (93% lean)
- 1.5 cups Low-fat ricotta cheese
- 2 cups Shredded part-skim mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Low-sodium marinara sauce
- 2 medium Zucchini, thinly sliced lengthwise
- 4 cups Fresh spinach
- 1 large Egg
- 3 cloves Garlic, minced
- 1 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Season with oregano, basil, salt, and black pepper.
Stir in the marinara sauce and reduce the heat to low. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup of grated Parmesan cheese. Mix until smooth.
Spread 1/2 cup of the meat sauce on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the zucchini slices, 1/3 of the spinach, 1/3 of the remaining meat sauce, and 1/3 of the shredded mozzarella.
Repeat the layering process two more times, ending with a layer of mozzarella cheese on top.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top layer.
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Remove the lasagna from the oven and let it cool for 10 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 570 mg | 44% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 849 mg | 18% | |
*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.
