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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 271.9
  • Total Fat: 8.3 g
  • Cholesterol: 55.8 mg
  • Sodium: 832.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.2 g

View full nutritional breakdown of Lasagna Turkey Bolognese calories by ingredient
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Lasagna Turkey Bolognese

Submitted by: DEFORREST
Lasagna Turkey Bolognese

Introduction

My family loves pasta. It's comfort food on cold Minnesota days and makes a great Sunday family dinner. But eating at Olive Garden can be a challenge when you're trying to watch your weight, so we make this healthy version at home instead. I love how simple it is - you don't have to cook the noodles first, just put them in dry and they cook while it's baking. Leftovers make great lunches and can even be frozen in single-serve container for future use. My family loves pasta. It's comfort food on cold Minnesota days and makes a great Sunday family dinner. But eating at Olive Garden can be a challenge when you're trying to watch your weight, so we make this healthy version at home instead. I love how simple it is - you don't have to cook the noodles first, just put them in dry and they cook while it's baking. Leftovers make great lunches and can even be frozen in single-serve container for future use.
Number of Servings: 12

Ingredients

    Sauce:
    1 lb. Jennie-O Italian Ground Turkey
    1 large onions, chopped
    *14 oz Hunt's 100% Natural Crushed Tomatoes w/Basil
    *6 oz tomato paste
    1 cup water
    3 cloves garlic, pressed
    2 Tbsp parsley, dried
    2 Tbsp Italian seasoning
    2 Tbsp brown sugar, packed
    seasoning to taste

    Cheese Filling:
    1 15-oz carton fat-free ricotta cheese
    1/2 cup nonfat cottage cheese
    4 oz parmesan Cheese, shredded
    1 Tbsp parsley, dried
    1 tsp oregano, ground
    1 tsp basil, dried

    8 oz Ronzoni Healthy Harvest lasagna noodles, dry (do not boil)
    8 oz part skim mozzarella cheese, shredded
    canola cooking spray

    *To further reduce sodium, may use low/no sodium canned tomato options instead.

Directions

Sauce:
In a large skillet, brown the ground turkey with the onion. Drain off any liquid. Add the crushed tomatoes, tomato paste, water, pressed garlic cloves, parsley, Italian seasoning, and brown sugar. Salt and pepper to taste. Remove from heat and set aside.

Cheese Filling:
In a mixing bowl, use a wooden spoon or rubber scraper to combine the ricotta cheese, cottage cheese, parmesan cheese, parsley, oregano, and basil.

Assembly:
Lightly spray a 9x13 pan with cooking spray. Evenly spread half of the sauce on the bottom of the pan. Arrange half of the dry lasagna noodles on top of the sauce. Spread all of the chese filling on top of the noodles. Arrange the remaining dry lasagna noodles on top of the cheese filling. Cover noodles completely with the remaining sauce. Sprinkle the shredded mozzarella cheese evenly over the sauce. Cover pan with foil and bake at 350 for 60 minutes. Remove foil and continue baking for another 15 minutes, until cheese is bubbly and just beginning to brown. Remove from oven and let sit for 10 minutes before serving.






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Member Ratings For This Recipe



  • 6 of 7 people found this review helpful
    Sounds wonderful. I do though wish people would quit rating by 'sounds like' and wait til they taste so I know what they think it 'tastes like' instead, lol. - 11/3/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was DELICIOUS! By far one of the best things I've had on here. The sauce was really good and the whole thing was very quick to make. I was skeptical about not boiling the noodles since they weren't the no bake kind but it worked perfectly! I really can't say enough about this delicious recipe! - 6/23/10

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  • Incredible!
    2 of 2 people found this review helpful
    This was better than any restaurant lasagna I have ever had. The spices mixed with the ground turkey and made it taste like sausage...minus all the calories. Don't forget to cover the lasagna with foil as this is important to get the pasta soft. We loved this and it's a keeper! - 9/18/12

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  • Very Good
    2 of 2 people found this review helpful
    I would not change a thing about this recipe except to double the sauce. My picky hubby LOVED it! - 4/12/10

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  • Incredible!
    2 of 2 people found this review helpful
    Wonderful! Just ate it! However, next time I think I will add mushrooms, zucchini, or spinach to it. Always look forward to adding more veggies! - 2/24/10

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  • Incredible!
    2 of 2 people found this review helpful
    My boyfriend and I made this last night, exactly per the directions (except that I added baby spinach leaves) and it came out awesome!!! I can't wait to eat the leftovers! - 11/5/09

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  • 1 of 1 people found this review helpful
    excellent, tasty. I didn't have any lasagna noodles, so I used large shells, so for assembly I stuffed the shells with the cheese mixture, covered it with the tomato sauce mixture and baked it, for the last 10 minutes I put the mozz cheese on top and melted it. - 11/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    I am SO impressed! I added some zucchini, mushrooms and used whole wheat noodles. My husband, who is beyond picky, loved it! - 11/17/12

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  • Incredible!
    1 of 1 people found this review helpful
    this isthe best lasagna ever! i made it asthe recipe instructed BUT by mistake, iused spagetti sauce instead of paste. but itwasstill so good. i also used mrs dash garlic and onion, generously and garlic and onion powder. TRY IT!! - 7/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    YUM - Better than my old "non-healthy" recipe! I made only 2 changes. I used SPLENDA brown sugar and whole wheat lasagna noodles. This is so so good - I'm serving it to company! - 8/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this last week & added some eggplant & mushrooms. I was nervous about not cooking the noodles first, but it turned out great. I used low sodium canned tomatoes and less of parmesan & mozarella cheeses and my sodium levels were around 350 a serving.. not bad at all and still tasted great - 8/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    LOVED this! Turned out so well, I was skeptical about putting the noodles in without cooking them, but this came out beautifully! - 5/14/10

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  • Incredible!
    1 of 5 people found this review helpful
    Sounds really good, will just use lower sodium items. I think I'll make this next week :) - 11/4/09

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  • Everyone loved this recipe and are always asking when I'm making it again!! - 10/29/13

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  • I was nervous about not cooking noodles, so I cooked them. The whole dish was incredible! - 3/2/13

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  • I love this recipe! I have made it three or four times. There are always plenty of leftovers for lunch or dinner. This recipe has become a staple in my house!! - 11/17/12

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  • I made this yesterday and it's just as good today. - 11/14/12

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  • GREAT! - 11/13/12

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  • Wow! This was soooo good. My husband had 3 helpings! Everyone loved it and I will def. be making it again. - 7/10/12

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  • Really good! I sauteed some spinach and red pepper and stirred it into the cheese mixture. I also added a small can of tomato sauce and forgot to add the brown sugar. Certainly doesn't taste like slimmed down lasagna! :-) - 5/2/12

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  • I thought this was a good recipe. I followed other's suggestions and doubled the sauce. I also left out the water. Turns out great every time. - 11/28/11

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  • 0 of 1 people found this review helpful
    I will try this tomorrow,,, I will add a few veggies cut small and whole wheat pasta..alway looking for a way to add more veggies - 6/18/11

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  • This was my first attempt at Lasagna and it turned out wonderful. Did not taste like diet food at all, will be making again. - 6/8/11

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  • This is the best lasagna I ever made. It wasn't hard to do and my family loved it! - 4/26/11

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  • 0 of 1 people found this review helpful
    sounds yummy can't wait to taste
    - 4/12/11

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