Light and Delicious Lasagna

Light and Delicious Lasagna

11
Lisawas 81

"My husband created this recipe as a great alternative to traditional lasagna because it substitutes cottage cheese for ricotta and has a ton of veggies. My kids love it, so we eat it almost once a week!"
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Ingredients

1 h 45 m servings 351 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with one teaspoon olive oil.
  2. Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. Break the turkey meat into crumbles as it cooks. Stir in the diced tomatoes, tomato paste, and spinach. Cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.
  3. Mix the cottage cheese, egg whites, parsley, and Parmesan cheese in a bowl until thoroughly combined. Set aside.
  4. Place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. Spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. Spread half of the mozzarella cheese over the cottage cheese layer. Repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.
  5. Bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.

Footnotes

  • Cook's Note:
  • This is also great as a vegetarian dish. Substitute eggplant for the ground turkey.

Reviews

11
  1. 16 Ratings

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Most helpful positive review

This lasagna is so easy that we make it at least twice a month. My kids love it and don't even notice the difference between the ingredients!

Most helpful critical review

Light - yes, very light on flavour. Delicious - NOT. Ground turkey does not have a good flavour. Tomato sauce lacking in flavour.

This lasagna is so easy that we make it at least twice a month. My kids love it and don't even notice the difference between the ingredients!

Light - yes, very light on flavour. Delicious - NOT. Ground turkey does not have a good flavour. Tomato sauce lacking in flavour.

This was so tasty! I didn't have oregano, so I left it out. I did use regular Parmesan cheese and mozerella. The flavor is quite good, and I feel like it's still healthy, even with the regular c...

Great recipe! Did not follow it to a tee since I didn't have everything on hand, but substituted for what I did have. I used broccoli and roasted red peppers instead of zucchini. I used 1 contai...

This was delicious- sauce can be used for many Italian pasta dishes. Family loved it.

Great and easy recipe

I made a Gluten free version by using rice lasagna noodles. I cooked the noodles half the time specified on the box and that was about right. My family raved about this recipe. It was very tasty...

Absolutley delicious!

I'm a vegetarian so I made it without the meat, but this is my favorite food and dinner to make!