Special Low Fat Lasagna

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Servings: 6 servings Difficulty: Advanced
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Lighter take on classic lasagna with lean turkey, spinach, and part-skim cheeses
Special Low Fat Lasagna (7 or 10 PTS recipe image
Special Low Fat Lasagna (7 or 10 PTS recipe image
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Special Low Fat Lasagna

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 188

Description

This lighter take on classic lasagna swaps heavy meats and full-fat cheeses for lean ground turkey, part-skim ricotta, and mozzarella. Layers of tender noodles are filled with a savory tomato sauce simmered with garlic, onions, peppers, and mushrooms, plus a creamy spinach and ricotta mixture. The result is a hearty, satisfying dish that feels indulgent without the weight. Perfect for weeknight dinners or meal prep, it offers rich Italian flavors with fewer points. Serve warm for a comforting family meal that balances protein and vegetables beautifully.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray.
  2. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking; set aside.
  3. In a large skillet over medium heat, sauté sliced mushrooms until tender and liquid has evaporated, about 3-4 minutes. Remove mushrooms from skillet and set aside.
  4. In the same skillet, add chopped onion, garlic, and bell peppers. Sauté until vegetables are softened, about 5 minutes.
  5. Add ground turkey to the skillet. Cook, breaking up meat with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
  6. Stir in tomato sauce, oregano, basil, black pepper, and bay leaves. Bring to a simmer, then reduce heat and cook for 25-30 minutes, stirring occasionally, until sauce thickens slightly.
  7. Meanwhile, in a bowl, combine thawed spinach, ricotta cheese, beaten egg, and a pinch of salt and pepper. Mix well.
  8. Spread 1 cup of the turkey-tomato sauce on the bottom of the prepared baking dish.
  9. Layer 4 noodles over the sauce, breaking them to fit if necessary. Spread half of the spinach-ricotta mixture over the noodles.
  10. Scatter half of the sautéed mushrooms over the ricotta layer. Spoon 1 cup of the remaining tomato sauce over the mushrooms.
  11. Layer another 4 noodles. Spread the remaining spinach-ricotta mixture over the noodles.
  12. Top with the remaining mushrooms and spoon the rest of the tomato sauce over the top, spreading evenly.
  13. Layer the remaining 4 noodles. Top with shredded mozzarella cheese.
  14. Cover tightly with foil and bake for 40-50 minutes, until heated through and cheese is bubbly.
  15. Remove foil and bake for an additional 5-10 minutes if you desire a lightly browned top.
  16. Let lasagna stand for 15 minutes before slicing to allow layers to set.
  17. Cut into squares and serve warm.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 188kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 4.7g24%
Cholesterol 52mg18%
Sodium 396mg17%
Total Carbohydrate 11.9g4%
Dietary Fiber 2.6g11%
Sugars 1.8g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, low fat, turkey, spinach, ricotta, mozzarella, mushrooms, tomato sauce, italian, oven baked, healthy dinner, weight watchers, family meal, comfort food, lean protein
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