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How to Make Lighter Lasagna - A Step-by-Step Guide

Lasagna is a classic Italian dish that is loved by many for its delicious layers of pasta, cheese, and sauce. However, traditional lasagna can be quite heavy and loaded with calories. That's why I'm excited to share this recipe for a lighter version of lasagna that still has all the flavor and satisfaction of the original, but with fewer calories and less fat.

This lighter lasagna is made with whole wheat noodles, lean ground turkey, and plenty of vegetables. By using these healthier ...

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Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup low-fat cottage cheese
  • 1 egg
  • cooking spray
  • 1 onion, chopped
  • 2 large garlic cloves, minced
  • 2 cups chopped mushrooms
  • 1 cup shredded carrots
  • 1 pound ground turkey breast
  • 1 (26 ounce) jar low-fat pasta sauce (such as Healthy Request®)
  • 1 cup water
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 no-boil lasagna noodles
  • 1 cup shredded low-fat mozzarella cheese
  • 1 cup tomato-vegetable juice cocktail

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
  • Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
  • Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
  • Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

    • Nutrition

    263 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 74mg
    • Sodium: 663mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 25g
    • Vitamin C: 18mg
    • Calcium: 361mg
    • Iron: 3mg
    • Potassium: 495mg

    Categories

    Vegetarian recipes
    Low-fat recipes
    Low-calorie recipes
    Gluten-free recipes
    Dairy-free recipes