Ww Lasagna
Elevate your weeknight dinner with this healthy and flavorful WW Lasagna, a lighter twist on a cozy classic! Packed with protein-rich lean ground turkey, nutrient-dense zucchini, and hearty whole wheat lasagna noodles, this dish is layered with creamy non-fat ricotta, mozzarella, and a bold low-sodium marinara sauce infused with fragrant herbs like oregano and basil. Perfectly portioned for 8 servings, this wholesome lasagna is as satisfying as it is guilt-free, making it ideal for weight-conscious meals or balanced family dinners. With just 20 minutes of prep time and a golden, bubbly finish, this easy-to-make yet impressive dish is sure to become a favorite in your recipe rotation. Serve it with a fresh side salad for a comforting, nutritious meal everyone will love.
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Recipe Information
Ingredients
- 1 pound Lean ground turkey
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 small Zucchini, sliced into thin rounds
- 24 ounces Low-sodium marinara sauce
- 1.5 cups Non-fat ricotta cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 large Egg white
- 9 pieces Whole wheat lasagna noodles
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 for pan Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
Cook the whole wheat lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, cook the ground turkey until browned, breaking it into crumbles with a spatula (about 5-7 minutes). Drain any excess fat if necessary.
Add the diced onion and minced garlic to the skillet with the turkey and continue to cook for 3-4 minutes until the onion turns translucent.
Stir in the marinara sauce, oregano, basil, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes.
In a medium bowl, combine the ricotta cheese, egg white, and 0.5 cup of shredded mozzarella cheese. Mix well until creamy and smooth.
Spread a thin layer (about 0.5 cup) of the turkey marinara sauce on the bottom of the baking dish.
Place 3 lasagna noodles on top of the sauce, followed by a layer of zucchini slices. Spread one-third of the ricotta mixture over the zucchini, then one-third of the remaining marinara sauce, and sprinkle with a portion of mozzarella cheese.
Repeat this process two more times (noodles, zucchini, ricotta mixture, sauce, and cheese), ending with a final topping of remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil (sprayed with cooking spray to prevent sticking) and bake for 40 minutes.
Uncover the dish and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing into 8 portions and serving. Enjoy!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 702 mg | 15% | |
*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.
