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–+ servings
Lasagna
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5 from 1 vote

Healthier Lasagna

This healthier lasagna is made with ground turkey, lots of vegetables, and less cheese than traditional recipes. It is lower in fat and carbs, but has just as much delicious, hearty flavor!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: cheesy, grilled vegetables, healthier, hearty, italian, lasagna
Servings: 6
Calories: 420kcal
Cost: 2.1

Equipment

  • 9x12 glass baking dish
  • aluminium foil

Ingredients

  • 1 lb ground chicken or turkey
  • 4 oz mushrooms, diced I used baby bella, but white are also fine
  • 1 cup celery diced
  • 1 cup carrot shredded
  • 1 medium zucchini diced
  • 1 onion diced
  • 6 cups fresh spinach torn
  • 1 container low fat ricotta cheese 15 oz
  • ½ package lasagna noodles about 6
  • 6 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 tbsp chopped fresh basil
  • 1 tbsp fresh oregano
  • pinch salt & pepper
  • ½ cup cheese parmesan, mozzarella, or a combination of both.

Seasoning for Ground Turkey

  • 1 tsp parsley flakes
  • ½ tsp Italian seasoning
  • ½ tsp red pepper flakes
  • ¼ tsp fennel
  • ¼ tsp paprika

Instructions

  • Preheat oven to 425º
  • Heat a large pan or skillet over medium high heat. Add ground turkey and seasonings, stirring and chopping to crumble the meat occasionally. About 5 minutes.
  • When chicken is mostly cooked, add mushrooms, celery, carrot, onions, and zucchini. Sauté until vegetables reduce and onions are translucent, stirring often. (about 5-7 minutes) Add spinach, and stir 2-3 minutes until wilted.
  • Add garlic, crushed tomatoes, basil, & oregano to the pan & combine. Simmer on low for 10 minutes, then remove from heat.
  • Assemble lasagna. In a 9x12 glass baking dish, add sauce, then noodles, then ricotta. Then add sauce, noodles, more sauce, & ricotta. Sprinkle mozzarella and/or parmesan on top.
  • Cover dish with foil, and bake for 18 minutes. Remove foil, rotate pan, & bake another 10 minutes.

Notes

*Your serving sizes may be smaller than listed. If this recipe was just for me, it would make 8 servings. But of course, Rick eats more than I do and he insisted 1/6 was more realistic. 
*I only used half a package of mushrooms because I was saving the other half for a different recipe. Feel free to use the whole package.

Nutrition

Calories: 420kcal | Carbohydrates: 46.3g | Protein: 32.3g | Fat: 13g | Saturated Fat: 6.1g | Cholesterol: 35.8mg | Sodium: 583.7mg | Potassium: 707.6mg | Fiber: 5.3g | Sugar: 13g