Whole Wheat Lasagna
Elevate your pasta nights with this hearty and wholesome Whole Wheat Lasagna recipe! Packed with nutrient-rich ingredients like whole wheat noodles, tender spinach, zucchini, and mushrooms, layered with a robust tomato sauce and your choice of ground turkey, beef, or a plant-based alternative, this dish is a nutritional powerhouse full of flavor. Creamy ricotta, mozzarella, and Parmesan cheeses add indulgent layers, while a sprinkle of fresh basil finishes it off for an aromatic touch. Perfect for feeding a crowd or meal prepping for the week, this cozy and satisfying lasagna is a family favorite that combines comfort food with a healthy twist. Ready in just 90 minutes, it’s ideal for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 12 sheets Whole wheat lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 cup Mushrooms, sliced
- 3 cups Spinach, chopped
- 1 pound Ground turkey (or ground beef or plant-based alternative)
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese (or cottage cheese for a lighter option)
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the whole wheat lasagna noodles according to the package instructions. Drain, rinse with cold water to stop cooking, and set aside.
In a large skillet, heat the olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced zucchini and sliced mushrooms, cooking for 5-7 minutes until softened.
Add ground turkey (or your preferred protein) to the skillet, breaking it up with a spoon as it browns. Cook until no longer pink, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let the sauce simmer over low heat for 10 minutes. Add chopped spinach and cook for 2 additional minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese with the egg until smooth.
Spread a thin layer of the prepared meat and vegetable sauce on the bottom of a 9x13-inch baking dish.
Place 3-4 lasagna noodles over the sauce, slightly overlapping if needed.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the meat sauce, and sprinkle 1 cup of shredded mozzarella cheese on top.
Repeat the layers (noodles, ricotta mixture, meat sauce, mozzarella cheese) two more times, ending with mozzarella on top.
Sprinkle the grated Parmesan cheese over the top layer.
Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese. Bake the lasagna in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Garnish with fresh basil leaves, if desired, before serving.
Nutrition Facts
Calories |
5815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 6342 mg | 276% | |
| Total Carbohydrate | 594.2 g | 216% | |
| Dietary Fiber | 97.3 g | 348% | |
| Total Sugars | 70.2 g | ||
| Protein | 362.4 g | 725% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 4548 mg | 350% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 7625 mg | 162% | |
*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.
