lean lasagne

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 348.0
  • Total Fat: 13.6 g
  • Cholesterol: 81.4 mg
  • Sodium: 919.2 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 25.9 g

View full nutritional breakdown of lean lasagne calories by ingredient
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A leaner version of lasagne. Large servings and a large amount made for a big group or for leftovers. Enjoy!!! A leaner version of lasagne. Large servings and a large amount made for a big group or for leftovers. Enjoy!!!
Number of Servings: 24


    3 large eggs
    Carolina Ground Turkey-36 ozs,
    *Hunt's - Original Style Meat Spaghetti Sauce 3 large cans
    *Kraft 2% Reduced Fat Shredded Mozzarella, 4 cup
    Breakstone's 2% Milkfat Small Curd Lowfat Cottage Cheese, 48 oz
    Spinach, frozen, 20 oz
    *Whole Wheat healthy harvest lasagne noodles Ronzoni 24 oz
    Parmesan Cheese, grated, 1 cup
    oregano 3 tbls
    basil 1/2 cup
    black pepper 2 tsp
    onion powder 2 tbls
    garlic powder 2 tbls


When using lasagne noodles try to get off as much water as possible before layering in pan so lasagne isn't watery. I kind of squeeze the water off before layering noodles. Thats just what I do. Top layer no sauce just cheese.


boil lasagne noodles according to package directions. Rinse and place in cold water.

Brown thawed turkey burger in seasonings. Mix with spaghetti sauce. set aside.

set aside 1/2 cup shredded mozzarella
mix thawed frozen spinach, cottage cheese, 3 1/2 cups shredded mozzarella cheese and 3 eggs.

get 2 13x9 inch lasagne pans ready. Put sauce in bottom of pan to coat it so noodles don't stick to bottom. then place 3 cooked lasagne noodles side by side.

Put one layer of sauce mixture then cheese mixture. Sprinkle some parmesan on the layer. then place another layer of noodle on top. Then another layer of sauce and cheese and parmesan. Then another layer of noodles and so on.

Continue stacking layers until reaches the top. On top of the layer place some shredded mozzarella and sprinkle parmesan cheese.

When both pans are layered put in a 350 degree oven for 45 minutes.

Let rest for 15 minutes after cooking so lasagne is easier to cut and get out of the pan

Serving Size: approximately 24 1 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user HIMELISSA2007.

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