Lighter Lasagna Recipe -
Lighter Lasagna Recipe
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Lighter Lasagna

Recipe by  

"A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
  2. 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.
  3. 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.
  4. 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.
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  • Cook's Note:
  • If using regular lasagna noodles, boil them before assembling lasagna and omit the vegetable juice.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2009

This was my first attempt at lasagna and it turned out great! I used the regular noodles (no veggie juice), made sure to drain the spinach and it turned out perfect. I do admit I used twice the amount of mozzerella and added parmesan so don't know if that still qualifies as 'light' but my husband is a cheese guy. Will make again, Thanks!

Most Helpful Critical Review
Mar 23, 2009

Warning: This lasagna recipe needs some essential modifications. 1st, it is very liquidy and I even ommited the water (because I suspected this problem). I also baked it uncovered to try to compensate for the liquidiness, but it was still too watery in my opinion. 2nd, there is no salt and pepper in this recipe, but it definitely needs it. I sprikled salt and pepper over the spinach layer and over the top sauce layer and this was sufficient. 3rd, I didn't add the final layer of mozzarella cheese until the final 10 min of baking. This worked well. (I added some parmasan to the top layer as well which definately enhanced the flavor.) I didn't use carrots simply for personal taste, but after the modifications the flavor was very good. Just too much liquid.

Jun 08, 2010

This turned out well. The carrots make it kinda sweet and I used a jar of pasta sause that already had basil in it on top of the basil the recipe called for so I will adjust that next time. But it was still super good. I used whole wheat noodles, no vegetable juice, and more cheese. I will make this again. With just two of us, it's nice to have left-overs too!!!

Aug 13, 2010

This lasagna was very easy to prepare. Use a deep 9x13 dish, as my 9x13 cake pan overflowed a little. I thought it was a little bland and needed twice the seasonings. My husband had it the first time the day after I made it. He raved, so apparently it's one of those dishes that's even better the next day. I used all the ingredients listed, but found italian spiced ground turkey and used spicy vegetable juice. I also had run out of basil & substituted it with cumin, which I guess turned out to be pretty good!

Jun 08, 2009

Very tasty my family loved it. Even my youngest daughter( who HATES spinach ) liked it. We had it with salad and garlic bread so it turned into a perfect rounded meal.

Feb 16, 2010

I discovered half way in that I was missing cottage cheese, so I omitted that, the egg and the frozen spinach. I also used regular noodles and omitted the water and the tomato-vegetable juice. It was more of a casserole than lasagna, but it wasn't bad.

Aug 07, 2009

I haven't made this yet but since several say it is watery-it only could be from NOT draning the spinach. I am betting that you must squeeze the spinach with a paper towel. I would like to see feedback from others on this.

Feb 22, 2011

This is exactly what I was looking for in terms of a healthy lasagna. After reading the reviews I used 2 eggs instead of 1, omitted the water and it turned out perfect. I also added more spices. Since I didn't have carrots and had frozen mixed veggies, it was an easy and great substitute.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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