Dinner

Healthy Turkey and Beef Lasagna with Whole Wheat Noodles Recipe

Name: Healthy Turkey and Beef Lasagna with Whole Wheat Noodles Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 pound extra-lean ground beef (95% lean); 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled; 3 cans (8 ounces each) no-salt-added tomato sauce; 1 can (6 ounces) tomato paste; 2 garlic cloves, minced; 2 teaspoons sugar; 1-1/2 teaspoons Italian seasoning; 1/2 teaspoon pepper; 9 whole wheat lasagna noodles; 3 large eggs, lightly beaten; 2 cups 2% cottage cheese; 1 carton (15 ounces) reduced-fat ricotta cheese; 1/2 cup grated Parmesan cheese; 3 tablespoons minced fresh parsley; 1-1/2 cups shredded part-skim mozzarella cheese; 6 slices provolone cheese; Additional minced fresh parsley for garnish

ByHugo Harnd November 28, 2025November 28, 2025

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Introduction

This healthy lasagna recipe combines lean meats, whole wheat noodles, and reduced-fat cheeses to create a nutritious twist on the classic Italian favorite. With layers of flavorful meat sauce and creamy cheese mixtures, it’s perfect for a comforting family dinner that doesn’t compromise on taste.

The image shows a square slice of lasagna on a white plate with a thin blue line around the edge, placed on a table with a white marbled texture covered partially by a blue cloth. The lasagna has three visible layers: the bottom layer is a creamy cheese sauce, the middle is meat sauce mixed with pasta, and the top is melted golden cheese with small green herb sprinkles. Next to the lasagna, on the same plate, are cooked yellow and green zucchini pieces with some translucent onions. In the background, there is another piece of lasagna on a similar white plate and a wooden board holding several golden-brown breadsticks sprinkled with sesame or similar seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound extra-lean ground beef (95% lean)
1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
3 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
9 whole wheat lasagna noodles
3 large eggs, lightly beaten
2 cups 2% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1-1/2 cups shredded part-skim mozzarella cheese
6 slices provolone cheese
Additional minced fresh parsley for garnish

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef and crumbled turkey sausage until no longer pink. Drain any excess fat.
Step 2: Add tomato sauce, tomato paste, minced garlic, sugar, Italian seasoning, and pepper to the skillet. Stir well, bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
Step 3: Meanwhile, cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
Step 4: In a small bowl, combine the lightly beaten eggs, cottage cheese, ricotta cheese, grated Parmesan, and minced parsley. Mix until smooth.
Step 5: Preheat oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray.
Step 6: Spread 1 cup of the meat sauce evenly in the bottom of the prepared dish. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups of meat sauce, and 1/2 cup shredded mozzarella.
Step 7: Repeat the layers once more: 3 noodles, remaining cheese mixture, 1-1/3 cups sauce, and 1/2 cup mozzarella cheese.
Step 8: Top with the remaining 3 noodles and the remaining meat sauce. Cover the dish with foil.
Step 9: Bake covered for 55 to 60 minutes, or until bubbly around the edges.
Step 10: Remove foil. Top the lasagna with provolone slices and the remaining shredded mozzarella. Bake uncovered for an additional 15 to 20 minutes, or until cheese is melted and lightly browned.
Step 11: Let the lasagna stand for 15 minutes before cutting. Garnish with additional minced parsley and serve.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the meat sauce during simmering.
You can substitute ground turkey or chicken for the beef and sausage to make it even leaner.
Use no-boil whole wheat noodles to save time and skip the pre-cooking step.
Fresh basil can be added to the cheese mixture for a fragrant twist.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave-safe dish and heat until warm throughout, about 2 to 3 minutes. You can also reheat in a 350°F oven covered with foil for 20 minutes. For longer storage, freeze the lasagna tightly wrapped for up to 2 months; thaw overnight before reheating.

How to Serve

A square piece of lasagna sits on a white plate, showing about four layers: a bottom pasta layer, a creamy white cheese layer, a thick brown meat sauce with red tomato, and a melted pale yellow cheese layer on top, slightly browned and sprinkled with green herbs. Next to the lasagna is a small side of cooked vegetables in yellow, green, and orange colors, with a shiny, soft texture. A silver fork with a wooden handle lies at the edge of the plate. In the background, there is another white plate with a smaller piece of lasagna and a silver fork, all set on a white marbled surface covered by a light blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake it as directed when ready to serve, adding a few extra minutes to the baking time if it’s chilled.