Skinny Lasagna (how's that possible!?)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.1
  • Total Fat: 7.6 g
  • Cholesterol: 58.7 mg
  • Sodium: 501.1 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 28.5 g

View full nutritional breakdown of Skinny Lasagna (how's that possible!?) calories by ingredient
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A lighter version of yummy lasagna A lighter version of yummy lasagna
Number of Servings: 4


    10 oz Ground turkey, 93% lean
    2 cups Healthy Choice Garlic&Herb Pasta Sauce (or plain crushed tomatoes)
    2 cups chopped Mushrooms
    2 cups Fresh Baby Spinach
    1 cup chopped Zucchini
    1 cup chopped red onions
    4 oz Lasagna Noodles (or 4-6 noodles)
    3 oz Fat Free Ricotta cheese
    1/2 cup Fat Free Mozzarella
    1/4 cup Parmesan Cheese (grated)

    Add in your favorite Italian seasonings, such as oregano, basil, marjoram (or a good "italian" seasoning mix)

    If using plain crushed tomatoes - add in a little garlic and balsamic vinegar.


Preheat your oven to 425 degrees

Take out 2 of your favorite skillets and preheat them on your stove on medium high, spray with non-stick cooking spray or a spritz of olive oil.

Bring a large pot of water to boil, salt and cook pasta VERY al dente (this will keep your lasagna from getting runny later), drain and cool.

In one pan - add your ground turkey, salt and pepper to taste. Once browned, add tomato sauce and let cool.

Note: if using diced or crushed tomatoes, add in your seasonings as well.

In your other pan, caramelize the chopped mushrooms and onions, once slightly browned add in the chopped zucchini. Cook until the zucchini is soft, remove from heat and let cool slightly. While still warm add in the ricotta cheese and stir to combine with the vegetables.

In a 9 x 3 or 8 x 8 casserole dish, begin your assembly:

Bottom layer - Turkey Tomato Sauce
Add layer of noodle
Add Ricotta/Veg layer
Add layer of noodle
Top layer - Turkey Tomato Sauce again, top with fat free mozzarella and parmesan cheese.

Cover with foil and bake in the oven for about 45 minutes, remove foil and cook remainder of the hour uncovered.

Remove from heat and let cool for about 15-20 minutes.

Serve with a nice garden salad, you'll feel like you're cheating with this is a robust but skinny meal

Number of Servings: 4

Recipe submitted by SparkPeople user ACCIDENTALCHEF.

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