Light and Delicious Lasagna Recipe - Allrecipes.com
Light and Delicious Lasagna Recipe
  • READY IN hrs

Light and Delicious Lasagna

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 1 hr
  • READY IN 1 hr 45 mins

Footnotes

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

Most Helpful Positive Review
Oct 29, 2011

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
Mar 19, 2012

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

 

14 Ratings

May 24, 2012

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 cheese...Would make again! Gave a piece to my mother and she really liked it too (very picky!)

 
Feb 21, 2012

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 container of cottage cheese (2 cups/500ml) which I put all on the same layer, thus the upper layer of cheese was simply mozz and some parmesan. I used a large can of tomato sauce (680ml) rather than paste and only had 1 can of diced tomatoes on hand. I used a frozen block of spinach (thawed from the night before). I put an extra layer of noodles on top with some sauce and parm. cheese on them to help avoid from hardening too much...all in all it tasted great!

 
Dec 22, 2012

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

 
May 02, 2013

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 and a real treat for my gluten free hubby.

 
Oct 31, 2013

Absolutley delicious!

 
May 24, 2013

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

 

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 863 mg
  • 35%

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

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About the Cook

 
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