Slim Chili Lasagna
Slim Chili Lasagna is a flavorful and nutritious twist on classic comfort food, combining the bold, smoky spices of chili with the satisfying layers of lasagna. Perfect for a balanced, crowd-pleasing dinner, this recipe swaps traditional ingredients for healthier alternatives, like lean ground turkey and low-fat cheeses, while incorporating fiber-rich black beans and vibrant veggies. With wholesome whole wheat or low-carb lasagna noodles, each bite is packed with protein and hearty goodness. This easy-to-follow recipe is ready in just over an hour and serves six, making it ideal for weeknight meals or meal prep. Top it off with fresh cilantro for a zesty finish, and you'll have a guilt-free, flavor-packed casserole that everyone will love!
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Recipe Information
Ingredients
- 1 pound Lean ground turkey
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 15-ounce can Black beans, drained and rinsed
- 1 14.5-ounce can Diced tomatoes, with juice
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 cup Low-sodium chicken or vegetable broth
- 9 noodles Low-carb or whole wheat lasagna noodles
- 1 cup Low-fat ricotta cheese
- 2 cups Low-fat shredded mozzarella cheese
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the ground turkey and cook until no longer pink, breaking it into small pieces as it cooks, about 5-6 minutes.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Sauté for another 3-4 minutes until the vegetables are softened.
Stir in the black beans, diced tomatoes with juice, tomato paste, chili powder, cumin, paprika, and chicken or vegetable broth. Simmer the mixture for 10 minutes, allowing the flavors to meld.
In a large pot, cook the lasagna noodles according to package directions. Drain and set aside.
Spread a thin layer of the chili mixture at the bottom of a 9x13-inch baking dish to prevent sticking.
Add a layer of 3 cooked lasagna noodles over the chili sauce.
Spread one-third of the ricotta cheese over the noodles, followed by one-third of the chili mixture and one-third of the shredded mozzarella cheese.
Repeat the layering process two more times, ending with a final layer of mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese on top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing to allow it to set.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 127.3 g | 455% | |
| Total Sugars | 49.9 g | ||
| Protein | 395.4 g | 791% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4644 mg | 357% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 5146 mg | 109% | |
*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.
